Meatloaf Songs Meatloaf Recipe With Pork Beef and Veal

How To Make Meatloaf from Scratch

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(Image credit: Emma Christensen)

Roughly once a twelvemonth — correct near now, equally it and then happens — I get a sudden and very urgent hankering for meatloaf. One day, it'south blimp squash and warm grain salads and beef stews, and the side by side day, all I tin think virtually is meatloaf. Tender, savory bites of meatloaf glazed with (yes, of all things) ketchup. If you lot have been scarred by dry or tasteless meatloaf in a past life, it'southward fourth dimension to revisit this archetype. Here's how to make the most tender, most tasty meatloaf you tin imagine.

(Image credit: Emma Christensen)

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a "panade" made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the footing meat together and adds some essential moisture to the mix. Don't worry — your meatloaf won't taste like staff of life, simply you'll definitely miss it if information technology'due south not there!

The Meat

Any ground meat can exist used to make meatloaf: beef, pork, veal, or lamb. You lot can use just one kind of meat, or you can mix a few different kinds together to requite your meatloaf different flavors and textures. Personally, I honey a mix of about 70% beef (for its flavour) and thirty% pork (for its fatty richness). You definitely want a bit of fatty in your mix and so the meatloaf doesn't end up dry out and crumbly. I ordinarily look for a beef that'southward only 80% to 85% lean.

The Veggies

A mirepoix made of pocket-sized-diced onions, carrots, and celery is classic hither, but y'all can swap some or all of those veggies for any of your favorites: mushrooms, more carrots, peas, even broccoli. Whatever vegetables you use, exist sure to cook them earlier they go into the meatloaf and so they're tender and toothsome rather than crunchy.

(Image credit: Emma Christensen)

The Glaze

Call me onetime-fashioned, but I honey a swath of good ol' ketchup on my meatloaf. The ketchup concentrates during cooking, creating a creamy, ultra-tomato-y glaze that pairs perfectly with the deep savory nature of the meatloaf. If you're not a ketchup fan, you tin utilize your favorite BBQ sauce or any other sauce you notice appealing. You lot tin can also skip the coat birthday and mantle the meatloaf with strips of salary earlier cooking — as we know, salary makes everything amend and that certainly holds true here.

A Final Annotation

The last piece of the puzzle to making a fantastic meatloaf is ii-fold: cooking time and letting it rest. A two-pound meatloaf will reliably cook in well-nigh an hour — try not to overcook or the meat will showtime getting tough and crumbly. The best way to know when a meatloaf is done is past checking its internal temperature; equally soon as it hits 155°F, you lot can pull it from the oven. Letting it rest for a few minutes earlier you slice and serve likewise gives the juices inside the meatloaf time to redistribute and settle, just like when you're cooking a steak or a roast. If you slice the loaf also chop-chop, the tasty juices pool out and leave the meatloaf dry out.

Here's how to brand the most tender, well-nigh tasty meatloaf you tin can imagine.

• shellfish-free
• kidney-friendly
• alcohol-complimentary
• low-potassium
• peanut-complimentary
• sugar-conscious
• tree-nut-costless
• soy-free
• low-carb

Per serving, based on

20

servings. (% daily value)

• Calories 330
• Fat 32.i g (49.5%)
• Saturated xvi.3 g (81.7%)
• Carbs 5.2 g (i.vii%)
• Fiber 0.5 one thousand (ane.9%)
• Sugars one.0 k
• Protein 4.5 one thousand (9.ane%)
• Sodium 162.4 mg (6.eight%)

Ingredients

• 1 cup

  torn-up staff of life pieces, or 1/2 cup bread crumbs

• 1/2 cup

  whole or 2% milk

• 1

  small-scale onion, diced small

• 1

  modest carrot, peeled and diced small

• 1

  stalk celery, diced small

• 2 to 3 cloves

  garlic, minced

• 1/2 teaspoon

  dried thyme

• 1 tablespoon

  tomato plant paste

• 2 pounds

  basis meat, such every bit beefiness, pork, veal, lamb, or a mix

• ii

  large eggs, beaten

• two teaspoons

  Worcestershire sauce

• 1 teaspoon

  table salt

• Pepper to taste

• 1/2 cup

  ketchup, bbq sauce, or other sauce to coat (optional)

• 8 ounces

  bacon (optional)

Instructions

1. Heat the oven to 350°F. Accommodate a rack in the bottom tertiary of the oven, and oestrus to 350°F. Line a rimmed blistering sheet or other baking dish with aluminum foil.

2. Soak the staff of life pieces in the milk. Combine the bread pieces and the milk in a small basin. Allow stand until the bread has broken down into a thick porridge, occasionally stirring and mushing the bread against the sides of the basin. You can leave the crusts on the bread or trim them off before soaking; if you leave them on, remove any large pieces that oasis't broken downwards afterward soaking.

3. Cook the veggies. Heat a few teaspoons of olive oil in a skillet over medium heat until shimmering. Add the diced onions, carrots, and celery. Melt until the onions are translucent and the carrots take softened, half-dozen to 8 minutes. If the vegetables begin to chocolate-brown, turn down the estrus. Add together the garlic and stir until fragrant, about 30 seconds. Add the thyme and lycopersicon esculentum paste, and stir until coated. Remove from heat and let cool slightly.

4. Make the meatloaf mix. Place the ground meat, beaten eggs, Worcestershire sauce, salt and pepper, soaked staff of life and milk, and cooked vegetables in a large bowl. Working rapidly, use your hands to piece of work the ingredients together until merely combined.

5. Shape the loaf. Transfer the meatloaf mixture to the foil-lined baking canvas or baking dish. Shape it into a rough 9x5-inch loaf. (If using a loaf pan, just pat the meatloaf mixture into the pan.)

6. Coat the loaf with ketchup or salary (optional). Spread i/4 cup of the ketchup mixture over the meatloaf (reserve the other i/4 cup for subsequently). Alternatively, drape the loaf with bacon slices.

7. Broil for 45 minutes. Bake the meatloaf for 45 minutes.

8. Bake for another ten to 15 minutes. Spread the remaining 1/four cup ketchup over the loaf. Bake until the centre of the loaf registers at least 155°F on an instant-read thermometer, x to 15 minutes more (about ane hour total).

9. Cool 15 minutes earlier serving. Let the loaf cool for at least fifteen minutes before serving. If you baked the meatloaf in a loaf pan, carefully drain off the liquid fatty earlier transferring the meatloaf to a make clean cut board. Cut into thick slices and serve.

Recipe Notes

Meatballs: This aforementioned recipe can be used to brand meatballs instead of a loaf (though I usually leave out the carrots).

Storage: Leftovers will keep refrigerated for upwardly to i week, or can be wrapped and frozen for upwards to 3 months.

(Image credit: Emma Christensen)

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Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge Schoolhouse for Culinary Arts. She is the writer of True Brews and Brew Meliorate Beer. Check out her website for more than cooking stories.

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Source: https://www.thekitchn.com/how-to-make-meatloaf-cooking-lessons-from-the-kitchn-197077

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