Equipment
Loaf Pan
Bowl
Ingredients
Classic American Meatloaf
1.5 cups Bread Crumbs
1 Yellow Onion chopped
2 tbsp Green Onion chopped
1 tbsp Italian Seasoning
4 cloves Garlic minced
2 large Eggs
2 tsp Salt
1 tsp Black Pepper freshly cracked
2 tsp Paprika
1/4 cup Ketchup I had some leftover homemade chili ketchup which I love, but regular works fine.
3/4 cup Milk you can add more if the mix feels dry
Meatloaf Glaze
1 cup Ketchup
1 tbsp Sugar
1 tbsp Apple Cider Vinegar
2 tsp Worcestershire Sauce
2 tsp Garlic Powder
1 tsp Paprika
1 tsp Black Pepper freshly cracked
Salt to taste
Instructions
In a large bowl add all the meatloaf ingredients and mix thoroughly with your hands. Mix until the contents are homogenized and the meat is sticky-tacky.
Line a loaf pan with foil and press the meat mixture into the pan. Pack it somewhat tightly so there aren't pockets of air throughout the meat. Air will cause the finished meatloaf to crumble after it is done being cooked.
Bake in an oven preheated to 185 Celsius for 45 minutes. Near the end of baking time you can prepare the glaze.
In a bowl whisk together the glaze ingredients.
After the meatloaf has been baking for 45 minutes, pull out the pan and brush the glaze over the meat. The meatloaf should have pulled away from the edges so some of the glaze will drip down the sides. This is okay. Just keep spreading on more glaze until you've used it all.
Raise the oven temperature to 200 Celsius and bake the meatloaf for another 15-20 minutes.
Remove the loaf pan from the oven and let rest for 15 minutes. Remove the meatloaf and slice to your desired thickness. Serve atop some mashed potatoes or creamy celeriac and drizzle with the savory jus left in the loaf pan.
Notes
Meatloaf holds great for a few days after you cook it. Just reheat in the microwave for a minute or two and enjoy. If you would like to freeze it you can do that also. The meatloaf will hold for months cooked in the freezer. To prepare just remove from the freezer, let thaw back in the loaf pan, and bake for 10 minutes at 200 before cutting and serving.
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