Magical meatloaf

Photo Nov 22, 6 31 31 PM (1)

Coming home on a cold winter night to a comfort-food meal of meatloaf, mashed potatoes and peas is a well-earned reward for a hard swim/hockey practice. It’s great the first night and easy to heat up as leftovers later in the week.

Three tricks make this meatloaf better:

  1. Saute onion, garlic and herbs to caramelize them.
  2. Adding a glaze to the outside that forms a nice crust, in contrast to the moist interior.
  3. Baking it free-form on a broiler pan instead of in a loaf pan, which adds to the nice texture.

Magical meatloaf

  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 tsp dried thyme
  • 1/2 cup parsley, chopped
  • 3 slices white bread
  • 1/3 cup whole milk
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1 cup parmesan, grated
  • 2/3 cup ketchup
  • 3 tbsp brown sugar
  • Splash of hot sauce/Tobasco
  • Salt and Pepper

Tear bread into chunks and soak in milk. Set aside. Saute garlic and onions in olive oil until translucent. Add thyme and parsley. Season with salt and pepper. Squeeze excess milk from bread and mix into beef, eggs, parmesan, onion/garlic mixture. Season with salt and pepper. Shape into loaf (about 9″ by 4″ on a broiler pan. FYI–easy cleanup if you line the bottom pan with foil to catch the fat drippings). Combine ketchup, brown sugar and hot sauce in bowl, brush over loaf. Extra sauce can be used for serving. Bake at 350 degrees for an hour. Allow 10 minutes rest time before slicing.

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