載入中...
ID: 26d35840...
This recipe shares three professional secrets to making a moist and flavorful meatloaf: sautéing aromatics, using extra lean beef, and substituting milk with half-and-half. It features a sweet and tangy glaze and a firm yet tender texture that holds up perfectly after baking.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Sauté onions and garlic in butter; prepare the ketchup and brown sugar glaze. → Combine beef with spices, sautéed aromatics, Worcestershire sauce, egg, and half-and-half. → Mix in bread crumbs and refrigerate the mixture for 30 minutes. → Shape into a loaf, place on a wire rack, and coat with the glaze. → Bake at 360°F for 1 hour until cooked through.
Sauté onions and garlic in butter; prepare the ketchup and brown sugar glaze. → Combine beef with spices, sautéed aromatics, Worcestershire sauce, egg, and half-and-half. → Mix in bread crumbs and refrigerate the mixture for 30 minutes. → Shape into a loaf, place on a wire rack, and coat with the glaze. → Bake at 360°F for 1 hour until cooked through.
This recipe shares three professional secrets to making a moist and flavorful meatloaf: sautéing aromatics, using extra lean beef, and substituting milk with half-and-half. It features a sweet and tangy glaze and a firm yet tender texture that holds up perfectly after baking.
Preheat your oven to 360°F (182°C).
Heat a pan over medium heat, melt the butter, and sauté the chopped onion and garlic for about 2 minutes until softened. Remove from heat and set aside.
In a small bowl, whisk together the brown sugar, mustard, and ketchup to create the glaze. Set aside for later use.
In a large mixing bowl, combine the extra lean ground beef with paprika, parsley flakes, garlic powder, black pepper, and salt.
Add the Worcestershire sauce and the sautéed onion and garlic mixture into the beef. Mix well until everything is evenly distributed.
Secret #1: Always sauté your onion and garlic before adding them to the beef to enhance flavor and texture.
Secret #2: Use extra lean ground beef to prevent the meatloaf from becoming too greasy.
Secret #3: Use half-and-half instead of regular milk for a richer, more moist result.
Secret #4: Refrigerating the mixture for 30 minutes before baking helps the loaf hold its shape.
Using a wire rack while baking allows heat to circulate and excess fat to drip away.
Please log in to join the conversation and earn XP!
Loading comments...