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HOW TO MAKE HOMEMADE MEATLOAF
If you want your meatloaf to be bursting with flavor, juicy and soft yet not fall apart when cut, and glazed with a sweet caramel sauce, then this is the recipe for you. It’s not simply a huge loaf-shaped chunk of ground beef; there’s a lot more to it than that!
If you’ve been under the impression that meatloaf is nothing more than a large beef burger formed into the shape of a loaf, it’s time to change your thinking. Meatloaf shouldn’t taste like a hamburger! You can eat Meatloaf simply because of its juicy and delectable texture, but a hamburger requires condiments like toppings, sauces, cheese, and a bun to make it palatable.
In this meatloaf recipe, we not only utilize the typical suspects like thyme, ketchup, and Worcestershire sauce, but we also give this a substantial flavor boost by adding beef bouillon cubes (granulated beef) in place of salt. This gives the meatloaf an even more robust flavor. When compared to ordinary table salt, granulated beef bouillon is a huge step up in flavor.
In fact, one of my favorite ways to finish off my meatloaf is by brushing it with a glaze, which not only makes it appear more appetizing but also enhances the flavor. In addition to this, it covers up any imperfections on the top of the meatloaf, such as cracks; simply imagine the glaze trickling down into the crevices.
THE INGREDIENTS NEEDED:
1 Cup.Of panko breadcrumbs.
A large grated onion.
1 kg.Of ground mince beef.
2 large beaten eggs.
3 minced garlic cloves.
1 Tsp.Of Worcestershire Sauce.
1/4 Cup.Of tomato ketchup
1/4 Cup.Of chopped parsley.
1 Tsp.Of dried thyme.
2 beef bouillon cubes – crumbled.
1 Tsp.Of black pepper.
FOR THE MEATLOAF GLAZE, I USED:
1/2 Cup.Of tomato ketchup.
2 Tbsp.Of cider vinegar.
1 Tbsp.Of brown sugar.
PREPARATION:
1st Step
Turn oven temperature up to 180C/350F. Coat a loaf pan with oil or cooking spray.
2nd Step
To begin, you will need to combine all of the ingredients of the glaze in a low-volume dish, then put that bowl aside.
3rd Step
In a large bowl, add the breadcrumbs. Add grated onion. Combine in such a way that all of the breadcrumbs get moist. Mix in the rest of the ingredients. Make sure everything is combined well by using your hands.
4th Step
Mold into the form of a loaf by pressing the dough together and then smoothing out any wrinkles or splits (helps prevent cracks during baking). Place the mixture in a loaf pan. The glaze should be applied all over, using roughly half of the bottle.
5th Step
Bake for 45 minutes. After removing it from the oven, brush on the majority of the glaze that was left. Remove any extra fat that has pooled by using a scoop or pouring it off.
6th Step
Continue baking for another half an hour. Remove from oven. Allow the pizza to sit undisturbed for ten minutes before turning it out and slicing it into thick pieces.
7th Step
This is typical and a good indicator of how delicate the meatloaf is, so don’t be alarmed if you find that the first few slices you cut have a little bit of crumbling on the edges.
