The best meatloaf recipe you’ll ever try
I don’t understand how anyone couldn’t love meatloaf. It’s so hearty, satisfying, and comforting nestled up with a mound of buttery mashed potatoes, a side of steamed beans, and a puddle of ketchup. Ultimate home food, if you inquire from me .
Perhaps there are some bad meatloaf recipes out there, but meatloaf done right? It’s flavourful, nicely seasoned, tender, and like an enormous meatball you share.
How to make meatloaf taste specialized .
The key's proper browning and seasoning. Worcester sauce , garlic, parsley, and much of fresh black pepper are our star flavour builders, plus adequate salt. If you’re unsure about the quantity of salt, take alittle spoonful of the raw mixture and cook it during a frypan or microwave in order that you'll taste it and adjust if needed.
(See my article on the way to “season to taste” in meat dishes.)
Ketchup features a range in the meatloaf mixture and on top of it. Inside, it adds moisture and tangy flavour. Outside it protects the meat from drying out, and caramelizes under the oven’s heat to make an irresistible sticky, charred layer.
For best browning, I form the meatloaf freehand on a parchment-lined baking sheet. This maximizes the area for browning and caramelization of the outer layer, preventing the soggy grey mass that you simply may need experienced if using an actual loaf pan.
Why does my meatloaf fall apart?
You may have had past anguish over meatloaf falling apart after cooking.
This is actually because there's an excessive amount of liquid or add-ins (veggies, etc.) within the recipe and not enough binder (eggs act like glue). It’s a difficult balance, because you would like a soft, tender loaf, not a troublesome dry one. A soft tender loaf, however, is more delicate. Try the recipe below, I find it strikes an ideal balance.
The second point is that the meatloaf must be rested for a minimum of ten minutes after it comes out of the oven, to permit the juices to redistribute and therefore the loaf to arrange slightly. that tiny amount of patience will reward you with beautiful, tidy slices.
Let me copy and tell you that I even have this amazing meatball recipe. It’s a long-standing favourite in my house. the key to those meatballs’ incredible tenderness is mixing bread soaked in milk into the meat mixture. I employ an equivalent trick here, with fresh breadcrumbs in lieu of sentimental bread. This makes the meatloaf beautifully tender while sturdy enough to make and slice.
What meat should i exploit for meatloaf?
I used a mixture of beef and pork. the meat is more flavourful, the pork is more rich and juicy. you'll absolutely just use all beef — I’m pretty sure that’s all I had until I started making it myself. i prefer it either way.
What do I do with leftover meatloaf?
Leftover meatloaf is delicious in sandwiches or heated by pan frying until crispy. I also wish to crumble it into the leftover mashed potatoes and make potato cakes pan fried in butter (like fish cakes).
This meatloaf recipe makes enough for 2 full meals (at least) for our family of 4 . I’d argue that the leftovers could be the simplest part!
Ingredients
1 cup fresh breadcrumbs
1/3 cup milk or soured cream
2 tbsp vegetable oil
1 large onion finely chopped
2 1/2 tsp coarse salt divided use
3 large cloves garlic
1/4 + 1/3 cup ketchup divided use
3 tbsp Worcester sauce
2 tbsp minced fresh parsley or 2 tsp dried
1 1/4 tsp ground black pepper
2 large eggs
1 lb hamburger
1 lb ground pork or simply use 2 lbs total hamburger
Instructions
1. during a large bowl, stir together breadcrumbs and milk (or sour cream); let stand to soak up . Line a baking sheet with parchment paper or aluminium foil . Preheat oven to 350ºF.
2. Heat oil during a large saucepan over medium heat, then cook onion with 1 tsp salt until softened, about 7 minutes. Add garlic and cook until fragrant, a few minute more. Cool for a couple of minutes, then scrape into breadcrumb mixture.
3. Stir 1/4 cup ketchup into the breadcrumb mixture, along side Worcester sauce , parsley, remaining salt, and therefore the pepper. When mixture is cool to the touch, stir within the eggs then the bottom meat. Use your hands to softly but thoroughly work the mixture together.
4. Scrape the meat mixture onto the prepared pan and use your hands to shape it into roughly 9x5" loaf shape. Dollop on the remaining 1/3 cup ketchup, employing a spoon to spread it out evenly.
5. Bake in center rack of oven for about 1 hour, or until center reads 160ºF. Allow meatloaf to rest on pan for 10 minutes before slicing.
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