Meatloaf recipe

Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!

1 cup panko breadcrumbs (Note 1)
1 large onion , grated (brown, yellow)
1 kg / 2 lb ground beef (mince) , preferably not lean
2 eggs
3 garlic cloves , minced
1 tsp Worcestershire Sauce
1/4 cup tomato ketchup
1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil
1 tsp dried thyme
2 beef bouillon cubes , crumbled or 2 tsp beef powder (Note 2)
1 tsp black pepper

Meatloaf Glaze:
1/2 cup tomato ketchup
2 tbsp cider vinegar
1 tbsp brown sugar , lightly packed

Preheat oven to 180C/350F. Oil or spray a bread pan.
Glaze: Mix in a small bowl. Reserve.
Meatloaf: Place the breadcrumbs in a very large bowl. Grate on the onion. Mix so that the breadcrumbs are all moist.
Add the remaining ingredients. Mix well using your hands. Form yourself into the shape of bread, pinching together and then smoothing folds and cracks (helps prevent cracks during baking).
Transfer to a bread pan. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from the oven and brush with most of the remaining glaze. If there is excess fat in common, pour it/pour it. Bake for another 30 minutes. Remove from oven.
Stay at the stand for 10 minutes before turning and cutting into thick slices. You’ll probably have a bit of crumbling right on the edges of the first two slices, it’s normal and indicative of the tenderness of meatloaf (zero crumble indicates a harder packaged firm meatloaf that isn’t as pleasant!).
Ideal served with a spoonful of ketchup, creamy mashed potatoes and steamed vegetables.

Nutrition per serving, assuming 8 servings.

Serving: 179g | Calories: 404cal | Carbohydrates: 15g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 607mg | Potassium: 468mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 3.3mg

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