meat loaf revised
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.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 pounds 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 stalks celery grated or chopped small
- 1-2 tablespoon green chiles chopped fine
- 3-4 cloves garlic roasted
- 1/8 cup milk
- 1/8 cup maple syrup
- 1/4 cup ketchup
- 1/8 cup sriracha
- 2 - eggs
- 5 ounces flavored croutons ground
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons thyme, dried
- GLAZE
- 1/2 cup ketchup
- 1-2 dash hot pepper sauce
- 1 teaspoon cumin ground
- 1 tablespoon honey
How To Make meat loaf revised
-
Step 1preheat oven to 325 deg. line baking sheet with parchment paper or foil.
-
Step 2chop 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) -
Step 3to 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.
-
Step 4at 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.
-
Step 5While the meat is cooking time to make the glaze which is very easy and can be made the day before.
-
Step 6cook 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.
-
Step 7Tips: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes