MEATLOAF

作者： 弄库一额

How to make the best tender and juicy Meatloaf with a delicious shiny glaze! Cheap, easy and quick to prepare, let the oven do all the work for you! The whole family goes crazy over each slice of this meatloaf recipe. PLUS... take advantage of leftovers and turn them into the best meatloaf sandwiches! PREP: 15 MINS COOK: 1 HR 15 MINS TOTAL: 1 HR 30 MINS Look no further for the best Meatloaf recipe because it’s right here! Juicy and flavourful on the inside, with a caramelised shiny glaze on the outside makes this classic Meatloaf a winning centrepiece on any dining table. The whole family goes crazy over each slice! PLUS… take advantage of leftovers and turn them into the best meatloaf sandwiches! *** how to make the best meatloaf*** There are a couple of things we do differently from a usual Meatloaf recipe, which is what makes this meatloaf stand out from the rest: 1. Instead of using breadcrumbs, we use bread slices soaked in milk which is what guarantees a juicy, tender loaf. 2. We sauté onion and garlic together WHILE the bread is soaking to enhance their flavours before mixing them into the meat. Doing this guarantees soft onion pieces with every bite, while infusing the perfect amount of garlic flavour into the meat while baking. You COULD also grate your onion and garlic cloves to save time from sautéing, but we find cooking them yields the best result. 3. Everything gets mixed together in the same bowl as the soaked bread to minimise clean up. ***easy meatloaf mixture*** We add three different ingredients to our meatloaf to add amazing taste: Tomato paste Dijon mustard Parmesan cheese You can leave them out if you have doubts, but I suggest following this recipe as closely as possible.

用料

• #Meatloaf#
• 4 slices bread, ripped up into 2-inch pieces
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 pounds (1 kg) ground beef mince (regular or lean)
• 1 cup shredded parmesan cheese (please use fresh)
• 2 large eggs
• ¼ cup parsley, chopped
• 3 level tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• #glaze#
• 3/4 cup ketchup (Australian tomato sauce)
• 2 tablespoons tomato paste
• 2 tablespoons light brown sugar, packed
• 4 tablespoons cider vinegar or white vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon each garlic powder and onion powder
• 1/2 teaspoon cracked black pepper

MEATLOAF的做法步骤

步骤 1

Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.

步骤 2

In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.

步骤 3

Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.

步骤 4

Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).

步骤 5

Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.

步骤 6

In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.

步骤 7

Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.

步骤 8

Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!

步骤 9

Serve with creamy mashed potatoes/cauliflower and/or steamed vegetables.

MEATLOAF的小贴士

***how long to cook meatloaf*** Your Meatloaf will need to cook at 400°F (200°C) for 50 minutes. Then, you are going to spread a little more meatloaf sauce over the top and bake for an additional 20 minutes, until the glaze is nice and sticky. Let your meatloaf rest for 10 minutes before slicing to allow the juices to recirculate back into the meat. If you’re tempted to slice it straight out of the oven, you will find it may fall apart as it is super tender. Tent it with foil while resting to keep it warm. *** can you freeze meatloaf?*** Yes! You can make meatloaf ahead and freeze before cooking. Once the meatloaf mixture has been shaped in your loaf pan, cover loaf pan tightly with plastic wrap and foil and freeze. Defrost raw frozen meatloaf in the refrigerator for 18-24 hours before baking in the oven. OR, freeze AFTER cooking! When cooked, allow to cool completely and freeze in individual slices wrapped in parchment or baking paper to keep them juicy. Place all slices in an airtight container or freezer bag, and reheat slices as you need them! Reheat semi-thawed slices in the oven or microwave. NUTRITION Calories: 329kcal | Carbohydrates: 10g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 217mg | Potassium: 106mg | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 4.3mg | Calcium: 183mg | Iron: 2.9mg ****无责任转发，介意者绕行，不接受杠精****

菜谱创建时间：2019-11-13 16:56:59