Empty My Fridge
Juicy Meatloaf
Ingredients
- Bread4 slices
- Milk½ cups
- Olive oil1 tbsp
- Onion1
- Garlic4 cloves
- Ground beef2 lb
- Parmesan cheese · shredded1 cup
- Egg2
- Parsley¼ cups
- Tomato paste5 tbsp
- Worcestershire sauce7 tsp
- Dijon mustard1 tbsp
- Salt1 tsp
- Pepper½ tsp
- Ketchup¾ cups
- Brown sugar2 tbsp
- Apple cider vinegar4 tbsp
- Garlic powder1 tsp
- Black pepper · cracked½ tsp
- Onion powder1 tsp
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a broiler pan or a regular baking sheet.
- Soak the bread in the milk in a large bowl, pressing it down with your fingers, while you cook the onion.
- Heat the oil in a small pan over medium heat and cook the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 30 more seconds until fragrant. Set aside to cool slightly.
- Mash the soaked bread with a fork to break up big pieces. Add the onion and garlic, beef, Parmesan, eggs, parsley, 3 level tablespoons tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix by hand until just combined, without overworking.
- Shape the mixture into a loaf on the prepared tray, pressing lightly.
- Mix all the glaze ingredients in a small bowl. Spread half over the top of the loaf and keep the rest aside.
- Bake for 50 minutes, then spread half of the remaining glaze over the top. Return to the oven for 20 more minutes.
- Rest for 10 minutes before slicing. Mix any pan juices with the leftover glaze and serve with it.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseMilkBrown sugarParmesan cheeseBread
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