Ireland Recipe Hamburger Minced Beef Worcestersshire Sauce Milk Breadcrumbs Onions

May 31, 2022 Post a Comment

This is a Meatloaf recipe for people who love their Meatloafoozing with flavour, moist and tender yet non crumble apart when sliced, and a viscouscaramelised meatloaf glaze . Information technology'due south then much more than just a giant hunk of ground beefiness in a loaf shape!

Try this once, and you'll treasure this recipe forever!

Meatloaf recipe

A loaf made entirely of meat. What's non to love? (Vegetarians are excused 😉)

It's economic. Information technology's quick to fix. It'due south a archetype family unit favourite. And leftovers make terrific sandwiches.

If you think that Meatloaf is actually just a giant beef burger shaped like a loaf, it'due south time to abandon that misconception! Meatloaf shouldn't taste like a hamburger! Meatloaf has more flavour because whereas y'all wouldn't eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it'southward so juicy and tasty!

The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it.

A tastier, juicier meatloaf recipe

The secret to making a meatloaf gustatory modality really good is the beef (use at least 15% fatty beef), enough of flavourings and to grate your onion instead of dicing it.

Flavourings – In this meatloaf recipe, not only do nosotros use the usual suspects similar thyme, ketchup and Worcestershire sauce, we give this aserious flavour boost by usingbeef bouillon cubes (granulated beef)instead of salt. Granulated beef bouillon hasway more flavor than simply apparently common salt!
Grating onion – this is an efficient and constructive method I've been using for years and its grown quite a cult following since I started this website (see feedback on these Italian Meatballs!). The breadcrumbs soak upwardly the onion juices and puff up during blistering, making our meatloaf dainty and tender. This too adds savoury onion flavour without the need of dicing them then frying them separately.

Meatloaf coat

I also like to coat my meatloaf with a glaze which adds an actress something-something to the meatloaf both in looks and flavour.

Plus, it not only hides whatever cracks on the surface of the meatloaf – merely call up of that glaze dripping downwards into those cracks!

How to brand meatloaf

And hither'southward process photos for how to make meatloaf. Besides see the quick video below – you'llsee how tender the juicy this meatloaf is!

Tips and FAQ for the BEST Meatloaf!

Why does my meatloaf fall autonomously? Because the mixture wasn't mixed together well enough, or the loaf wasn't pressed together firmly.Using a loaf pan helps here! Also, some cracks is GOOD – extra flavour from the meatloaf glaze drips into the meatloaf.

Practice you have to utilise a loaf pan? For the juiciest meatloaf, yes I strongly recommend using a loaf pan. It cooks more evenly, stays juicier because its cooking in its own juices and holds its shape.

If yous freeform it (ie bake without a loaf pan), the ends/sides volition overcook before the middle is cooked. And if it holds its form like a cake loaf without using a loaf pan, your mixture is way too dumbo which will make your meatloaf dry!

Should I encompass the meatloaf when blistering? No, you want the meatloaf to brown and the glaze to caramelise! But if it browns likewise quickly, just pop foil over it.

How long does it take to cook a 1kg / 2lb meatloaf? 1 hour 15 minutes at 180°C / 350°F.

What to serve with meatloaf

I tin can't recall of a better way to serve Meatloaf than on a pile of creamy mashed potato, though for a lower carb version, cauliflower mash would exist fantastic too.

Dollop of ketchup, a leafy salad or steamed greens with dressing and you have yourself an epic plate of habitation cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to enjoy tomorrow! – Nagi 10

Watch how to arrive

Sometimes it helps to accept a visual, then sentry me make this Meatloaf recipe! I was a bit heavy handed with the actress ketchup at the end – oops! 😂

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Servings viii

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

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

Meatloaf Glaze:

▢ 1/ii loving cup tomato ketchup
▢ 2 tbsp cider vinegar
▢ 1 tbsp brown sugar , lightly packed

Preheat oven to 180C/350F. Oil or spray a loaf can. (Annotation iii)
Coat: Mix together in a pocket-size bowl. Set aside.
Meatloaf: Identify breadcrumbs in a very big bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
Add remaining ingredients. Mix well using your hands. Class into a loaf shape, pinching together so smoothing over creases and cracks (helps forbid cracks during baking).
Transfer into loaf tin can. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from oven and castor with most of the remaining coat. If there is excess fat pooling, scoop/pour it off.
Bake for a further thirty minutes. Remove from oven.
Stand for 10 minutes before turning out and cut into thick slices. Yous will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates business firm packed harder meatloaf which isn't as enjoyable!).
Platonic served with a dollop of ketchup, flossy mashed potatoes and steamed vegetables.

one. Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian department and aslope normal breadcrumbs.

ii. Bouillon cubes adds then much better season to the meatloaf compared to just plain common salt. Best subs: chicken or veg bouillon or stock powder. Common salt sub: 1.5 tsp common salt.

3. Pan size: My loaf pan is 23 x 13 x 6 cm / 9 x 5 x ii.five". Every bit long as you have i about this size, this recipe will piece of work fine though it might be flatter or taller.

4. Grated onion- a highly constructive and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion.

5. Nutrition per serving, assuming 8 servings.

Serving: 179 g Calories: 404 cal (20%) Carbohydrates: 15 thou (v%) Protein: 24 g (48%) Fat: 26 g (40%) Saturated Fat: ten g (63%) Cholesterol: 129 mg (43%) Sodium: 607 mg (26%) Potassium: 468 mg (13%) Saccharide: 7 yard (8%) Vitamin A: 175 IU (4%) Vitamin C: 2.three mg (3%) Calcium: 52 mg (5%) Iron: 3.3 mg (eighteen%)

Keywords: Meatloaf, Meatloaf Recipe

Meatloaf recipe originally published March 2018. Updated for some housekeeping things and a make new video. No change to the recipe – I wouldn't dare, readers dearest it as information technology is!

More meatloaf recipes!

Italian Meatloaf with Marinara Sauce
Craven Meatloaf Wellington with Sun Dried Tomatoes
Meatloaf Cupcakes With Mashed Potato

And more than timeless, family favourites

Beefiness Stroganoff
Roast Chicken in Garlic Herb Butter
Spaghetti Bolognese and Lasagna
Beef Pot Roast and Beef Stew

Life of Dozer

So exhausted after a big play session at the beach, he didn't even stir when I pulled out a behemothic hunk of beef today! 🥩

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Source: https://www.recipetineats.com/meatloaf-recipe/

Fugate Shawat