Meatloaf

A glossy, glazed crust hiding a tender and juicy interior. The aroma of roasted meat and softened onions demands a clean slice with the knife.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 574
• Protein: 21 g
• Carbs: 28 g
• Fat: 41 g

Ingredients

• 533.3 g Pork and beef stuffing ( fresh )
• 66.7 g Breadcrumbs ( fine )
• 1.3 piece Egg ( beaten )
• 40 ml Whole milk
• 0.7 piece Yellow onion ( finely minced )
• 1.3 piece Garlic ( minced )
• 0.7 tbsp Mustard
• 0.7 tbsp Brown sugar
• 0.7 tsp Thyme ( leaves only )
• 0.7 tbsp Sunflower oil
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 80 ml Ketchup
• 0.7 tbsp Worcestershire sauce

Instructions

1. Sauté the aromatics

   Heat the oil in a pan. Sauté the chopped onion and garlic until translucent and soft. Let cool.

2. Bind the meat mixture

   In a large mixing bowl, combine the pork and beef mixture with the breadcrumbs, milk, eggs, thyme, Worcestershire sauce, and cooled aromatics. Mix by hand until a homogeneous mass is formed.

3. Shape and bake

   Form a compact loaf in a baking dish. Bake at 180°C. The meat should start to brown and juices should appear on the surface.

4. Glaze the crust

   Generously brush the top with the ketchup-mustard-sugar mixture. Return to the oven for 15 minutes until the glaze becomes sticky and shiny.

Chef's tips

• Don't overwork the meat, or it will become tough and brick-like.
• Let it rest for 10 minutes out of the oven before slicing so the juices can stabilize.

Storage

Keeps for 3 days in the fridge. Excellent cold in a sandwich the next day.