Meat Loaf Revised

6
JM Avallone

By
@jmas

I found my other meatloaf's to be a bit dry so I changed up a few things, like cooking the veggies first, and added liquids to the meat. now you can tell my loaf is falling apart the flavor was great and we loved it so I reduced some of the liquid components, I also had wanted 6 oz of croutons but the bag only contained 5. I normally use some cayenne pepper but was out so I used the sriracha. I have no clue why this was so loose as I looked a a lot of recipe and the amount of liquid was well under what they added the way I made it was less that a cup of liquid. flavor is spot on.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

  • 2 lb
    ground beef i used 80/20
  • 1 medium
    red bell pepper grated or or chopped small
  • 1/2 medium
    green bell pepper chopped small
  • 1 large
    carrot grated or or chopped small
  • 1 medium
    onion grated or chopped small
  • 2 stalk(s)
    celery grated or chopped small
  • 1-2 Tbsp
    green chiles chopped fine
  • 3-4 clove
    garlic roasted
  • 1/8 c
    milk
  • 1/8 c
    maple syrup
  • 1/4 c
    ketchup
  • 1/8 c
    sriracha
  • 2
    eggs
  • 5 oz
    flavored croutons ground
  • 1/2 tsp
    pepper
  • 1 tsp
    salt
  • 1 tsp
    chili powder
  • 2 tsp
    thyme, dried
  • GLAZE

  • 1/2 c
    ketchup
  • 1-2 dash(es)
    hot pepper sauce
  • 1 tsp
    cumin ground
  • 1 Tbsp
    honey

How to Make Meat Loaf Revised

Step-by-Step

  1. preheat oven to 325 deg. line baking sheet with parchment paper or foil.
  2. chop all veggie in a small dice, I used my food prosser and the shred die, saute in a splash of olive oil till tender, set to the side and cool. ( I actually did mine two days before)
  3. to the meat add all the cooked veggies, eggs, ketchup, milk, spices ect. add everything not contained int he glaze incorporate or mix gently but thoroughly, you don't want to squish it too much or it becomes too dense.
  4. at this point you can free form your loaf or put in a loaf pan pressing down to remove air turn it over on a sheet pan lined with parchment paper or foil, I run a knife around the edges then give it a hard smack on the sheet pan, my loaf pan is a odd size 5 1/2 x 9 1/2. this photo shows the meat after the 10 minute mark.
  5. While the meat is cooking time to make the glaze which is very easy and can be made the day before.
  6. cook for 10-15 remove from oven and cover with the glaze insert thermometer if using which I highly recommend cook till it reaches a internal temperature of 155 some have said with this amount of meat it will take 1 1/2 hrs. I did not time very sorry about that. Remove and let sit enjoy.
  7. Tips: the servings are subject to who is eating, the prep and cook time will vary, I find chopping and sauteing my veggies the day before and making the glaze ahead of time makes things so much easier you can also freeze the glaze separate the finished loaf can be frozen you can turn on the broiler and caramelize the top more.

Printable Recipe Card

About Meat Loaf Revised

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids Healthy



Show 4 Comments & Reviews

Five Ways to Cook Potatoes

Five Ways to Cook Potatoes


Potatoes are a popular side dish in my house because they’re inexpensive and can be made in a variety of ways. A baked potato with butter, sour cream, and a bit of bacon makes my mouth water. Did you know there are thousands of varieties of potatoes? But, not all are equal and there are […]

24 Gourmet Cheeseburger Recipes

24 Gourmet Cheeseburger Recipes


There are burgers, and then there are BURGERS. Warning, these cheeseburgers are going to make you drool. Not for the faint of heart, these gourmet cheeseburgers are cheesy, overloaded with mouth-watering toppings, and sandwiched between buttery perfect buns. Better yet – you can easily make them at home. From sweet and spicy to breakfast inspired […]

17 Sweet and Savory Butternut Squash Recipes

17 Sweet and Savory Butternut Squash Recipes


All hail fall’s favorite veggie – butternut squash! Well, technically it’s a fruit because of its seeds but most treat it a vegetable. Come cooler weather this sweet and nutty winter squash first makes an appearance on our produce shelves. Super versatile, butternut squash can be stuffed for a main meal, incorporated into a quick […]