Meatloaf
Meatloaf is a delicious and nutritious meal that can be enjoyed by everyone. It is made by combining minced meat with onions, carrots, and a tomato glaze that adds a sweet and tangy taste. This recipe is a great source of protein, which helps to build and repair muscles and other tissues in the body. This meatloaf recipe is perfect for kids and picky eaters because it combines familiar flavours and textures in a new and exciting way. It is easy to customize to suit individual tastes by adding different spices or adjusting the amount of glaze. Overall, this meatloaf is a satisfying and hearty meal that is easy to make and is sure to please a crowd.
Meatloaf
Author: Jessica Hoskins
Published: [Published Date]
Prep Time: 15 minutes
Cook Time: 1.5 hours
Total Time: [Insert Total Time]
Yield: Serves 6 to 8 servings (2 loaves)
Category: [Recipe Category]
Cuisine: Australian
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 1 large onion, finely chopped
- 5 large garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 3 slices sourdough bread, torn into small pieces
- ⅔ cup milk
- 3 large eggs
- 1 cup of grated parmesan cheese
- ¼ cup chopped parsley
- 2 tablespoons sea salt
- 1 teaspoon dried thyme
- 1.5kg minced beef (or any combination of minced beef, pork, and/or veal)
FOR THE TOMATO GLAZE:
- ½ cup ketchup (see notes)
- 1 tablespoon Worcestershire sauce
Make:
- Preheat your oven to 180°C (350°F) and grease a rimmed baking sheet with olive oil.
- Heat up 2 tablespoons of oil in a medium fry pan over medium heat. Once the oil is heated, add the onion and cook it, stirring occasionally, until it softens up. This usually takes around 5 minutes. Then, add the garlic and cook it while stirring until fragrant. This should take around 2 minutes.
- Stir tomato paste into the frying pan until it is well combined and then let it cool.
- In a large bowl, combine bread and milk, and mash it with a spoon until a paste forms. Then, add mustard, eggs, parsley, salt, pepper, thyme, parmesan, and the cooled onion mixture. Mix everything until it's well blended.
- Add the beef (and any other mince you are using) and mix gently to combine, being careful not to overwork the meat.
- Divide the mixture into 2 equal portions and shape each into a 10x20 cm meatloaf on the prepared baking sheet.
- In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread the mixture over the top and sides of each meatloaf.
- Bake until the meatloaf is nicely browned and an instant-read thermometer inserted in the center of the meatloaf registers 70°C. This should take around 45 to 55 minutes.
- Once out of the oven, let it rest for 15 minutes before slicing.
Recipe Notes:
- Enjoy your classic meatloaf with mashed sweet potato and a garden salad. Use leftovers for lunches or on a sandwich.
- Jessica’s choice for ketchup:
- OR substitute with:
- ½ cup double-concentrate tomato paste, organic if possible
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 3 tablespoons water
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper powder
