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A classic, super moist meatloaf that is easy to prepare and budget-friendly. This recipe uses a perfect blend of seasonings and a signature sweet and tangy glaze to create a delicious family meal.
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Preheat oven to 375°F and mix ground beef with vegetables, eggs, breadcrumbs, and seasonings. → Press the mixture into a loaf pan and bake for 45 minutes. → Prepare the glaze by mixing ketchup, brown sugar, vinegar, and spices. → Apply the glaze to the meatloaf and bake for another 15-20 minutes. → Rest for 10 minutes, then slice and serve.
Preheat oven to 375°F and mix ground beef with vegetables, eggs, breadcrumbs, and seasonings. → Press the mixture into a loaf pan and bake for 45 minutes. → Prepare the glaze by mixing ketchup, brown sugar, vinegar, and spices. → Apply the glaze to the meatloaf and bake for another 15-20 minutes. → Rest for 10 minutes, then slice and serve.
A classic, super moist meatloaf that is easy to prepare and budget-friendly. This recipe uses a perfect blend of seasonings and a signature sweet and tangy glaze to create a delicious family meal.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, diced onions, bell peppers, parsley, smoked paprika, black pepper, minced garlic, ketchup, and eggs.
Add salt, Creole seasoning, and breadcrumbs. Mix the meat by hand until all ingredients are incorporated like a dough.
Add the Worcestershire sauce and whole milk to the mixture, and continue to mix thoroughly to ensure the meatloaf stays moist.
Lightly grease a 9x5 inch loaf pan. Transfer the meat mixture into the pan and press it down evenly, creating a slight indentation around the edges if desired.
Dice the onions and bell peppers very finely so they soften properly while baking without being sautéed first.
Using 85/15 ground beef provides a good balance of flavor and moisture without being overly greasy.
Do not over-mix the meat after adding the breadcrumbs to prevent the texture from becoming too dense.
Resting the meatloaf is crucial; it allows the juices to redistribute so the slices stay intact and moist.
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