Some of the tips and tricks for making one of the best yet moist meatloaf ever, you’ll need:
MEAT: – 80% lean ground beef and 20% fat.
MILK OR BROTH: – You can use any type of milk that is either whole milk or nut based. If you are lactose intolerant – replace the milk with “beef, vegetable or chicken broth”.
THE SAUCE: – It’s like the icing on a cake. Ketchup, soy sauce, chili sauce, brown sugar – Optional- ,BBQ Sauce are my go to. You can add whatever else you like.
BREAD CRUMBS: In order to achieve a moist meatloaf, AVOID THE STORE BOUGHT DRY bread crumbs. The dry version will absorb all the moisture in the meatloaf leaving it dense. Make a fresh batch of bread crumbs – cutting fresh white bread and placing in a food processor and pulsing it until crumbly.
DON’T OVER MIX – combine everything till well combined and stop.
ACT AS GLUE: – An egg, Parmesan cheese and ketchup.
SAUTEED VEGGIES: – Yellow onions, green onions, sauteed together just to avoid the raw taste.
FLAVOR: Ground spices, grated ginger and garlic
OVERNIGHT MARINATION: You can decide to make the meat mixture a day in advance. I choose this step since most of the flavors with merge together but this is an OPTIONAL STEP.
BAKE TIME: Mine took 45 mins and it was well done. Other ovens take longer for the heat distribution, so between 45 to 60 mins is the right time for baking meatloaves.
Since I’m making meatloaf for 2 people, half of the meatloaf mixture will be placed back in the fridge for another recipe.
Prep time: 15 mins Bake time: 45 mins Cool time: 15 mins
Total time: 1 hour 15 mins
Yields: 1 loaf pan
Serves: 3 pax
*For the bread crumbs mix*
- 4 slices of white bread
- 1/2 cup of whole milk
*For the veggies*
- Sauteed yellow onions + green onions = cooled
- 1 teaspoon of grated ginger
- 1 Tablespoon of grated garlic
- 1/4 cup of chives = chopped
*For the glue*
- 1 egg = room temp
- 1/2 cup grated parmesan cheese
*Spices & sauce*
- 3 Tablespoon of ketchup
- 2 teaspoons of salt
- 3/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne
- 2 teaspoons of tomato paste
- 1 kg of ground beef = 80% lean 20% fat
*Important tools used*
- An oven
- A 9×5 loaf pan + greased with butter
- food processor
- Measuring cups/spoons
- Mixing bowls
- Pastry brush
- Rubber spatula
Step 1: Preheat the oven – 220 C.
Step 2: Bread crumb mix – In a large bowl, add the freshly ground bread crumbs + milk = mix those together.
Step 3: Veggie mix – In the same bowl as the bread crumbs, add in the cooled sauteed veggies + grated ginger and garlic + chives.
Step 4: The glue ingredients: the parmesan cheese + tomato paste + egg
Step 5: Meat, ketchup, and the spices = mix everything together but don’t over mix it. In a loaf pan greased with butter, add in half of meat mixture to the greased loaf pan, press it down and level it out. The other half of the mixture I placed it back to the freezer for another recipe, but you can definitely bake all of it. I’m just cooking for 2.
Step 6: Make the glaze: – Ketchup + BBQ sauce + soy sauce = mix together and brush part of the glaze on top of the meat.
Step 7: Bake in the preheated oven for 45 mins
Step 8: Cool for 15 mins
Step 9; Transfer to a tray, slice and serve
How to store a baked meatloaf:
- Wrap them in aluminium foil and place them in an air tight container – 3 to 4 days in the fridge.
- For storage in the freezer. Wrap tightly with foil then place in a zip lock bag with a labeled date sticker and freeze to up to 3 months.