Meatloaf
Indulge in the ultimate comfort-food experience with this classic meatloaf recipe. Perfectly seasoned ground beef meets a mouthwatering glaze, creating a symphony of flavors that will leave your taste buds singing.
Serves 8
Meatloaf:
- Vegetable oil
- 1 onion, peeled and finely chopped
- 1 tsp. dried thyme
- 5.25 oz. dry bread
- Scant ½ c. whole milk
- Scant ½ c. beef or chicken stock
- 2 eggs, beaten
- 1¾ lb. ground beef
- 2 tbsp. Worcestershire sauce
- Salt and freshly ground pepper
Glaze:
- Scant ⅔ c. ketchup
- 1 tbsp. mustard
- 1 tbsp. brown sugar
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Instructions:
- Prepare the meatloaf: Preheat the oven to 350°F and line the loaf pan with parchment paper.
- Drizzle a little vegetable oil into a large skillet and add the onion and thyme. Sauté over medium heat until the onion is softened and lightly golden, stirring often. Remove from the heat and let cool.
- Break up the bread into small pieces and place in a large mixing bowl. Add the milk and stock. Soak for about 10 minutes to soften the bread.
- Add the onion and eggs and stir to combine.
- Place the ground beef in a separate large mixing bowl and gradually incorporate the bread mixture with your hands until well combined and moist. Add the Worcestershire sauce and season with salt and pepper. Transfer to the prepared loaf pan and pat down into an even layer.
- Prepare the glaze: Whisk together the ketchup, mustard, and brown sugar in a bowl. Brush some of the glaze over the meatloaf in an even layer, reserving the rest.
- Bake the meatloaf: Bake for 30 minutes, then remove from the oven and brush with the remaining glaze. Return to the oven for 15–20 minutes, until nicely browned.
- Let cool for 10–15 minutes before slicing and serving.
LA BONNE IDÉE
- Serve thickly sliced with barbecue sauce on the side.
- You can swap out the ground beef for ground chicken and serve the meatloaf chilled with an herb mayonnaise.
