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An efficient, dish-minimizing take on classic American meatloaf featuring a savory-sweet glaze and a tender texture achieved by pre-cooking vegetables and soaking breadcrumbs in milk.
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Sauté grated carrots and onions, then mix with milk-soaked breadcrumbs in the same pan. → Add ground meat, seasonings, egg yolks, and some glaze to the pan and mix well. → Shape into a loaf, coat with glaze, and bake at 350°F (180°C) for 1 hour. → Prepare mashed potatoes and peas in a single pot as a side dish. → Broil the loaf briefly for color, then rest for 10 minutes before slicing.
Sauté grated carrots and onions, then mix with milk-soaked breadcrumbs in the same pan. → Add ground meat, seasonings, egg yolks, and some glaze to the pan and mix well. → Shape into a loaf, coat with glaze, and bake at 350°F (180°C) for 1 hour. → Prepare mashed potatoes and peas in a single pot as a side dish. → Broil the loaf briefly for color, then rest for 10 minutes before slicing.
An efficient, dish-minimizing take on classic American meatloaf featuring a savory-sweet glaze and a tender texture achieved by pre-cooking vegetables and soaking breadcrumbs in milk.
Grate 4 carrots and 1 red onion directly into an oven-safe, non-stick pan to ensure small pieces that stay incorporated.
Add olive oil and sauté the grated vegetables on high heat for about 8 minutes until softened and moisture has evaporated.
Remove the pan from heat. Stir in breadcrumbs and just enough milk for them to absorb, then let the mixture cool down.
Preheat your oven to 350°F (180°C). If using convection, turn that on as well.
In a separate bowl, prepare the glaze by mixing equal parts ketchup and Worcestershire sauce.
Grating vegetables instead of chopping ensures they blend into the meatloaf and don't fall out when sliced.
The combination of breadcrumbs and milk (a panade) is crucial for a tender, moist texture.
A non-stick pan is highly recommended because the sugary glaze will burn on the pan surface and is hard to clean off other materials.
Using only egg yolks rather than whole eggs provides a richer texture and better fat retention.
Resting the meatloaf for 10 minutes is essential to ensure clean slices.
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