Meatloaf can be a great choice for your next family meal or any other communal gathering (when conditions allow!). The well-seasoned dish offered with a flavorful tomato sauce, creamy mashed potatoes, and green salad will have any father excited with joy on that memorable day.
Meatloaf’s appeal as delicious comfort food is legion. It is as much popular as other iconic dishes such as hot dogs and hamburgers. It has a long legacy and dates back to colonial times when German immigrants used to make scrapple combining ground pork and cornmeal.
Food historian Andrew Smith credits the first recorded recipe of meatloaf in the 1870s when chopped beef was added with pepper, salt, onion, milk-soaked bread, and egg. That time meatloaf was more for breakfast and not for dinner.
Later on, meatpacking helped in getting the scraps nicely chopped and softened similar to the innovations in burgers and meatballs.
Meatloaf contains many nutrients. The fat content is 17 percent, carbohydrate 3 percent, and fiber 2 percent with reasonable presence of calcium, iron, potassium, vitamin A and Vitamin C.
Now let us try out the recipe of meatloaf and see how we can cook this at home and what are the methods to follow.
Meatloaf’s preparation time is around 12 minutes and the cooking time may take almost one hour. The following volume of ingredients will be good enough to serve at least 8 people.
• 1 ½ pounds ground beef
• 1 cup dried bread crumbs
• 1 onion, chopped
• 1 egg
• 1 cup milk
• ⅓ cup ketchup
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons mustard
Preheat the oven. Take a large bowl and combine the beef, onion, egg, milk, and bread crumbs. Season it with salt and pepper and place them in a lightly greased loaf pan or greased baking dish. In another small bowl, mix brown sugar, mustard and ketchup then pour it over the meatloaf.
Now bake at 350 degrees F or 175 degrees C for one hour. Use an Aluminum foil to keep the food moist for even cooking.
In making meatloaf these tips can help. Try to keep the meat leaner to ensure the meatloaf is dryer and grainier. For meatloaf made with leaner beef or turkey, mixing some ground pork or veal will be good. This will keep it moist and tender.
Soaking the bread in milk is important if it is meatloaf with beef, pork, or veal. For making a ground turkey meatloaf, do soak the bread in the cream. Adding eggs, ketchup, tomato paste, mustard, Worcestershire, barbecue sauce and other seasonings will make the meat super juicy.
Resting the meatloaf for at least 10 minutes before slicing is also important. This helps in easier slicing and allows the precious juices to sync well.