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A classic, juicy meatloaf recipe featuring 80/20 ground beef, sautéed vegetables, and a milk-soaked bread mixture for extra tenderness. It is topped with a sweet and tangy barbecue glaze that is caramelized in the oven for a perfect finish.
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Soak bread pieces in milk and sauté the chopped vegetables. → Mix beef with seasonings, cooled veggies, eggs, and soaked bread. → Shape into a loaf and bake at 375°F for 45 minutes. → Remove excess grease, apply the BBQ glaze, and bake for another 15-20 minutes. → Rest for 10 minutes before slicing.
Soak bread pieces in milk and sauté the chopped vegetables. → Mix beef with seasonings, cooled veggies, eggs, and soaked bread. → Shape into a loaf and bake at 375°F for 45 minutes. → Remove excess grease, apply the BBQ glaze, and bake for another 15-20 minutes. → Rest for 10 minutes before slicing.
A classic, juicy meatloaf recipe featuring 80/20 ground beef, sautéed vegetables, and a milk-soaked bread mixture for extra tenderness. It is topped with a sweet and tangy barbecue glaze that is caramelized in the oven for a perfect finish.
Tear two slices of bread into pieces in a bowl. Pour the milk over the bread and set aside to let the milk soak in.
Finely chop the white onion, green bell pepper, and garlic.
Heat a skillet on medium-high heat with a little oil. Sauté the onions and bell peppers until slightly translucent. Add the garlic in the last minute of sautéing to prevent burning. Remove from heat and let cool (refrigerate if needed so they aren't hot when added to the meat).
In a small bowl, whisk the two eggs together separately.
Place the ground beef in a large mixing bowl. Add all dry seasonings (parsley, black pepper, seasoned salt, garlic & herb seasoning, crushed red pepper, paprika).
Take the ground beef out of the fridge about 15-20 minutes before mixing so it's not too cold.
Do not add hot sautéed vegetables directly to the raw meat; let them cool first to avoid cooking the eggs or meat prematurely.
Using a milk and bread mixture (panade) helps keep the meatloaf moist.
Avoid overmixing the meat, as this can make the texture tough.
Use a meat thermometer to ensure the internal temperature reaches safe levels if unsure about doneness.
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