The ubiquitous meatloaf is a dish celebrated for its simplicity and versatility. It is made with a substantial amount of minced meat, most commonly pork and beef that is bound by eggs or dairy products. Typically, it is placed in a special mold or formed by hand in the popular shape of a log.
American MeatloafCourse: MainCuisine: AmericanDifficulty: Medium
2 lbs (1 kg) ground meat, I like beef chuck + lamb
1/2-1 (50-100g) cup bread crumbs
2 egg yolks (or one whole egg)
fresh rosemary and/or thyme
- Grate the carrots and onion into an oven-safe pan, ideally non-stick. Add some oil and cook the vegetable on high heat until softened about 8 minutes. Remove the pan from the heat. Put in the breadcrumbs and stir in just as much milk as they will absorb.
- While the pan cools down, get your oven heating to 350 F /180 C. Mix up the glaze in a bowl by combining about 3/4 cup (180 ml) ketchup with an equal quantity of Worcestershire sauce.
- Put the meat in the pan, along with about a teaspoon of garlic powder, 2-3 teaspoons salt, lots of pepper, some fresh rosemary and/or thyme, about four spoonfuls of the glaze, and the egg. Mix with your hands until the mixture is homogenous.
- In the same pan, shape the mixture into a loaf a little taller than you want it (it will spread a bit in the oven) and coat it with half of the remaining glaze before putting in the oven. After about a half-hour, coat it with the remaining glaze. Cook until the internal temperature is 160 F / 70 C. At the last minute, turn on the broiler to get some extra color on the glaze, but take it out before it burns.
- Let rest for at least 10 minutes before removing from the pan and slicing.