Real Recipes From Real Home Cooks ®

meat loaf revised

(1 rating)
Recipe by
JM Avallone
earth, VA

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.

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For meat loaf revised

  • 2 lb
    ground beef i used 80/20
  • 1 md
    red bell pepper grated or or chopped small
  • 1/2 md
    green bell pepper chopped small
  • 1 lg
    carrot grated or or chopped small
  • 1 md
    onion grated or chopped small
  • 2 stalk
    celery grated or chopped small
  • 1-2 Tbsp
    green chiles chopped fine
  • 3-4 clove
    garlic roasted
  • 1/8 c
  • 1/8 c
    maple syrup
  • 1/4 c
  • 1/8 c
  • 2
  • 5 oz
    flavored croutons ground
  • 1/2 tsp
  • 1 tsp
  • 1 tsp
    chili powder
  • 2 tsp
    thyme, dried
  • 1/2 c
  • 1-2 dash
    hot pepper sauce
  • 1 tsp
    cumin ground
  • 1 Tbsp

How To Make meat loaf revised

  • 1
    preheat oven to 325 deg. line baking sheet with parchment paper or foil.
  • considering I dont measure my veggies you can see here more or less the amount used.
    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)
  • after the eggs, ketchup, and a splash of milk was added, I had no milk so I used half and half, I use texas toast garlic and cheese croutons but you can use any filler you prefer.
    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.
  • this is after cooking for ten minutes to get a slight crust on it before you slather the topping on.
    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.
  • topping applied back in the oven it will go till it reaches the 155 deg mark
    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.
  • finished product
    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.

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