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This Italian meatball-inspired meatloaf uses a high ratio of milk-soaked breadcrumbs as a filler, which makes the final result incredibly juicy and tender. By using 'filler' techniques common in large institutions, you create a budget-friendly yet gourmet-level comfort food.
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Sauté onions and garlic until golden, then let cool completely. → Soak breadcrumbs in milk for 20 minutes and squeeze out excess liquid. → Combine meat, eggs, seasonings, cheese, onions, and crumbs; mix well. → Shape into a loaf in a baking dish, cover with sauce, and bake at 325°F. → Rest for 10 minutes before slicing.
Sauté onions and garlic until golden, then let cool completely. → Soak breadcrumbs in milk for 20 minutes and squeeze out excess liquid. → Combine meat, eggs, seasonings, cheese, onions, and crumbs; mix well. → Shape into a loaf in a baking dish, cover with sauce, and bake at 325°F. → Rest for 10 minutes before slicing.
This Italian meatball-inspired meatloaf uses a high ratio of milk-soaked breadcrumbs as a filler, which makes the final result incredibly juicy and tender. By using 'filler' techniques common in large institutions, you create a budget-friendly yet gourmet-level comfort food.
In a sauté pan over medium-high heat, melt the butter and olive oil.
Add the diced onions and a pinch of salt; sauté, stirring occasionally, until they are golden brown.
Stir in the minced garlic, turn off the heat, and set aside to let the mixture cool to room temperature.
In a separate bowl, combine breadcrumbs and milk. Let them soak for about 20 minutes until all the milk is absorbed and the crumbs have swollen.
In a large mixing bowl, combine the ground beef, salt, black pepper, cayenne, beaten eggs, chopped parsley, and grated Parmesan cheese.
Using moist, soaked breadcrumbs (panade) prevents the meat from drying out during the long baking process.
Do not over-mix the meat if using your hands, though Chef John recommends a spatula for this high-filler version.
The internal temperature of 155°F is the sweet spot for a juicy meatloaf; overcooking is the main cause of dryness.
Resting the meat allows the juices to redistribute so the slices stay intact.
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