Yesterday, I made my first Ever meatloaf. I’ve been skeptical about preparing this dish thinking it was complicated, but trust me when I say it is one of the easiest meat dishes to bake.

I will teach you how to make an american classic meatloaf that does taste amazingly delicious and lets not forget the glaze that makes everything much tastier and adds a pop of color to the meatloaf.

Making “A classic Meatloaf”

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Prep time: 10 min   Bake time : 1 hour 20 min  = 1 hr 30 mins

Serves: 4 pax

MAIN INGREDIENTS:

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For the meatloaf:

  • 1/2 kg of ground sirloin beef {85 % lean & 15 % fat}
  • 2 eggs
  • 2 small red onions – chopped
  • 3 cloves of garlic -minced
  • 1/4 cup of milk -room temperature
  • 1/4 piece of a baguette bread {long french bread}
  • 1/4 cup of Parmesan cheese – grated
  • 1 Tsp of vegetable oil
  • Spices: salt + black pepper

For the Glaze:

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  • 1/4 cup of ketchup
  • 1 tsp of tomato paste
  • 1 tsp of chili sauce
  • 1/4 cup of brown sugar
  • 1 tsp of paprika
  • 1 tsp of ground garlic powder

INSTRUCTIONS:

  1. First we are to saute the onion and garlic with the vegetable oil on a pan -medium heat. No need for browning the onion-garlic, we just need to sweat them a little in order to avoid big chunks of the onions in the meatloaf . Add salt for taste.

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2. Pre- heat the oven to 180 degrees C. For the beef – Sirloin is very important since its very lean and appropriate for any type of meatloaf. If you are using Chuck beef – It wouldn’t be advisable since its very greasy and too much fat runs out, hence not a good picture.

Take the baguette bread {soft kind} pinch them into small size-able pieces and place them in a bowl, pour over the milk and let it soak for 2 mins. You could definitely use  normal bread crumbs BUT the most preferable is with the bread and milk mixed together. This helps the meatloaf to be tender, moist  & super delicious. Dried bread crumbs normally compact the meatloaf too much hence it becomes too tough.

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3. Once the bread -milk is all soft and mushy, add in : eggs + Parmesan cheese + salt + pepper & the saute onion -garlic. Mix till all combined.

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4. The main idea here is to mix everything first, before adding the meat. The meat should be the last ingredient since it needs to be worked on as little as possible  so that you don’t compact it too much. Trust me you wouldn’t want a tough and dry meatloaf.

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Add in the meat and mix it with your hands to get everything in there – but not too much.

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5. Prepping the Glaze: Place 1/4 cup of ketchup + sugar + tomato paste < {tones down the sweetness & adds body to the glaze} + garlic powder + chili sauce + paprika = mix everything together.

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6. Place wax paper {parchment paper} onto a cooling rack and place the meat mix onto the wax paper – shape it into a “loaf of bread” a few inches high -wide. Add  1/2 of the glaze on top of the -un cooked meatloaf and smear it evenly over the top. Place in the oven for 5o mins.

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7. After 50 mins, remove the meat loaf – add the other half of the glaze on the top- smear it , then back into the oven for another 20 mins.

 

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After 20 mins: All cooked well, leave it on the cooling rack to cool for 10 mins before serving. You always want the meat to rest /cool to allow all its juice to re-distribute.

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Final outcome: Cut into slices. My mouth just got watery.

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That was incredibly moist -tender and flavorful. YUM!!  Y’all, should try it.

You can definitely serve it with veggies and little carbs, but it works so well on it own.

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Love and Love,

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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