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4 Mins delivery
Meatloaf
Serves 4
90 mins
404 KcalMeatloaf is one of those comfort foods that mushroomed to popularity within the kitchens of American and European chefs: ground meat, mostly beef, sometimes a mixture of pork, veal, or turkey, together with breadcrumbs and eggs, mixed and shaped into a loaf. Baked until golden brown and cooked through, meatloaf is said to have originated in ancient Rome but became extraordinarily popular in the U.S. during the 19th century and early 20th century, becoming a cheap meal during hard economic times. Ground meat, seasoned with lots of herbs and spices like onions, garlic, parsley, thyme, and pepper, forms meatloaf. Some use either breadcrumbs or oats as binders along with the beaten egg to help keep the loaf intact. Some use ketchup, mustard, or Worcestershire sauce to add moisture and flavour. Some incorporate textured and nutritious elements, like carrots or peppers. The top is often slathered with a ketchup or barbecue sauce glaze before baking, lending it a rich, caramelised finish. There's also plenty of scope for reimagining how meatloaf is constructed to suit everyone's tastes and dietary requirements. Examples of aesthetics include eating ground turkey or chicken and other plant-based alternatives. One may stuff it with cheese, bacon, or even boiled eggs to introduce just the right amount of tang and surprise. Since meatloaf is served sliced, it goes very well with mashed potatoes, vegetables, or gravy; it is tasty and satisfying. Meatloaf's charm arises from simplicity, adaptability, and comfort in taste-"a reason for the presence of a multitude.
Ingredients required for Meatloaf
- 1 cup panko breadcumbs
- 1 cup onion
- 1000 gms beef
- 3 garlic cloves
- 3/4 cup tomato ketchup
- 1/4 cup parsley
- 2 tsp basil
- 2 tsp beef powder
- 1 tsp black pepper
- 2 tbsp cider vinegar
- 1 tbsp brown sugar
Cooking steps for Meatloaf
- 1Lightly oil or spray with a non-stick cooking spray. (Note 3) This will prevent the meatloaf from sticking to the pan; it will be easy to remove afterwards. In a small bowl, mix 1/2 cup tomato ketchup, 2 tablespoons cider vinegar, and one tablespoon brown sugar.
- 2Mix well into a smooth glaze. You may set this aside for later to use when glazing the meatloaf.
- 3In a huge mixing bowl, put 1 cup of panko breadcrumbs. Grate 1 big onion right over the breadcrumbs.
- 4The primary purpose is to moist the breadcrumbs and infuse excellent depth in flavour to the meatloaf.
- 5Stir the mixture so that the breadcrumbs are well-soaked.
- 6Add to the breadcrumb and onion mixture ground beef, two eggs, three minced garlic cloves, one teaspoon Worcestershire sauce, 1/4 cup tomato ketchup, 1/4 cup chopped fresh parsley (or 2 teaspoons dried parsley or basil), one teaspoon dried thyme, the crumbled beef bouillon cubes (or two teaspoons beef powder) and one teaspoon black pepper.
- 7Mix all of the ingredients well with your hands. Do not overwork the meat; mix well so ingredients are evenly combined.
- 8Mix well and shape into the loaf shape. Pinch the meat with your fingers and smooth out cracks or creases as they form in the meat. This will help prevent cracking while baking the meatloaf in the oven. Place the loaf within the prepared loaf pan.
- 9Almost half the prepared glaze on top of the meatloaf is applied generously. This will create a sweet and tangy layer that caramelises during baking.
- 10Place the tin loaf of meat into the oven and bake for 45 minutes. When your meatloaf is cooked, please remove it from the oven and spread most of the leftover glaze on top. Whenever you notice that there appears to be gathered excess fat dripping into the pan, gently remove or pour it out of the pan so as not to grease out the meatloaf.
- 11Return to the oven and bake for another 30 minutes or until cooked to your taste. The internal temperature of the meatloaf will read 160 F (71 C) if it is pierced with a meat thermometer.
- 12Remove it from the oven and rest in the pan for 10 minutes. That is the final step for the meatloaf, and this is probably the most crucial as it allows the juices to relocate within the meatloaf, thereby making slicing much easier.
- 13Turn out the meatloaf onto a plate and slice it into thick slices. The first couple of slices will crumble a bit at the edges, but that's okay; that's part of its tenderness. For a complete meal, serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
FAQs
What can I do so my meatloaf does not fall apart?
I want to utilize good binding agents, such as eggs and breadcrumbs, at the right proportion in this meatloaf. These are going to absorb the moisture in there and bind the other components of your meat mixture. The loaf will crumble if the mixture is over-mixed, so be sure to mix gently just until combined. Let the meatloaf rest buoyantly, even for 10 minutes, after it is out of the oven, to help it set properly so that it's easier to slice without crumbling.
How long do I bake meatloaf and at what temperature?
The baking temperature is around 350 F, depending on the loaf size, 45 minutes to one hour. A general rule of thumb is 40 to 50 minutes for a 1-pounder and 55 to 70 minutes for a 2-pounder. The safest way to determine doneness is by using a meat thermometer inserted in the centre of the meatloaf. Ground beef or pork should be cooked at 160 F, while poultry should reach 165 F.
Can I freeze my meatloaf?
Pre-cooked meatloaf should be wrapped tightly in plastic wrap and stored in an airtight container. After cooking, cool it completely, slice it, and wrap individual portions so that they can be reheated easily. In either case, you can store it in the freezer for up to 3 months. When you are ready to enter it, pull out a meatloaf from the freezer, let it thaw overnight in the refrigerator, and then bake or heat it through.
