Classic American Meatloaf
ID: 2f434c9f...
A classic American style meatloaf that is incredibly flavorful, tender, and moist. Glazed with a sweet and tangy ketchup-chili sauce, it is perfect for a comforting family dinner.
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🍳 Cooking Flow
Sauté the onions and garlic until soft, then let them cool. → Hydrate panko breadcrumbs in milk. → Combine ground beef with cooked onions, parsley, hydrated breadcrumbs, eggs, cheese, and seasonings, then shape into a loaf. → Bake at 350°F (175°C) for 40 minutes. → Apply the sweet ketchup glaze and bake for an additional 20 minutes.
Cooking Steps
Brief Cooking Order
Sauté the onions and garlic until soft, then let them cool. → Hydrate panko breadcrumbs in milk. → Combine ground beef with cooked onions, parsley, hydrated breadcrumbs, eggs, cheese, and seasonings, then shape into a loaf. → Bake at 350°F (175°C) for 40 minutes. → Apply the sweet ketchup glaze and bake for an additional 20 minutes.
Introduction
A classic American style meatloaf that is incredibly flavorful, tender, and moist. Glazed with a sweet and tangy ketchup-chili sauce, it is perfect for a comforting family dinner.
Step 1
Preheat the oven to 350°F (175°C). Heat olive oil in a small skillet over medium heat. Finely dice the yellow onion.
Step 2
Add the diced onion to the skillet with a pinch of salt. Cook for about 10 minutes until softened but not caramelized. Add minced garlic, then immediately turn off the heat, allowing the residual heat to cook off the raw bite of the garlic. Set aside to cool.
Step 3
In a small bowl, mix the panko breadcrumbs and milk together. Let them sit to hydrate.
Step 4
Finely chop the fresh parsley.
Step 5
In a large bowl containing the ground beef, add the cooled onion-garlic mixture, chopped parsley, soaked breadcrumbs, eggs, garlic and herb seasoning, grated Parmesan, Worcestershire sauce, salt, and black pepper.
Ingredients List
Important Notes
Make sure the sautéed onions and garlic cool down before adding them to the raw beef to avoid prematurely cooking the meat or eggs.
Do not overmix the meat mixture; overmixing can make the meatloaf tough and dense.
Allow the meatloaf to rest for at least 10 minutes after baking; cutting it too early will cause the delicious juices to run out, resulting in dry meat.
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