Better Than Mom's Meatloaf
Better Than Mom's Meatloaf
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Meatloaf is an easy weeknight meal that can be customized in many different ways. But to make better and more delicious meatloaf you need to follow Nicole's tips. From choosing the right kind of meat to reduce shrinkage and improve texture, to picking the right additional ingredients and making the best meatloaf ketchup topping, Nicole has everything you need to know to make better meatloaf.

INGREDIENTS

  • cooking spray
  • ¾ cup minced onion
  • ½ cup finely chopped bell pepper
  • ½ cup milk
  • 2 large eggs
  • 2 cloves garlic, minced
  • ¾ cup ketchup, divided
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons Worcestershire sauce, divided 
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons Dijon mustard
  • ¾ cup seasoned bread crumbs
  • 2 pounds ground sirloin
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 2 teaspoons balsamic vinegar

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
  2. Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire sauce, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
  3. Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
  4. Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

 

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