Meatloaf
Ingredients
- 533.3 gPork and beef stuffing (fresh)
- 66.7 gBreadcrumbs (fine)
- 1.3 pcEgg (beaten)
- 40 mlWhole milk
- 0.7 pcYellow onion (finely minced)
- 1.3 pcGarlic (minced)
- 0.7 tbspMustard
- 0.7 tbspBrown sugar
- 0.7 tspThyme (leaves only)
- 0.7 tbspSunflower oil
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 80 mlKetchup
- 0.7 tbspWorcestershire sauce
Method
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.
- 1
Heat the oil in a pan. Sauté the chopped onion and garlic until translucent and soft. Let cool.
- 2
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
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
Generously brush the top with the ketchup-mustard-sugar mixture. Return to the oven for 15 minutes until the glaze becomes sticky and shiny.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Excellent cold in a sandwich the next day.
