(Dinner For Tonight)
INGREDIENTS FOR
(MEATLOAF)
This homemade meatloaf recipe is super simple,
yet incredibly good. Here are the ingredients you’ll need:
Ground Beef: Ground beef is the base for this recipe and I suggest using 80/20 (20% fat) ground beef.
The fat gives flavor and keeps everything moist.
Onion: Onions add a wonderfully subtle savory flavor.
Breadcrumbs: Breadcrumbs soak up moisture from the ground beef,
milk, and eggs as it bakes, keeping the loaf super tender and moist.
Milk: Milk adds moisture and flavor to the meatloaf.
Egg: Egg acts as a binder so it doesn’t fall apart when sliced,
plus it adds flavor, moisture, and richness.
Seasoning: I season this easy meatloaf simply with Italian seasoning,
garlic powder, salt, and pepper.
It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
I also add ketchup, I normally use banana ketchup
Because he has the spicy thangs on it”
Regular ketchup also fine.
Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze or meatloaf sauce, or barbecue sauce,
It offers a deliciously savory umami flavor with just a hint of sweetness.
Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the loaf.
Brown Sugar: I add a little brown sugar to help balance the ketchup’s acidity and give the meatloaf sauce its beautifully glossy finish.
Yellow Mustard: Mustard adds depth and savory flavor to the glaze.
THE SECRET TO GOOD MEATLOAF
Milk. The secret to good meatloaf is milk.
It sounds weird, but it makes a HUGE difference.
Milk hydrates the breadcrumbs that are used as a binder,
which keeps the loaf super moist and tender.
During the testing phase for this recipe,
I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS.
The meatloaf without milk was dense,
a little tough, and notably drier than the meatloaf made with milk.
So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
HOW TO KEEP IT FROM FALLING APART
There are a couple of tricks to making a meatloaf that holds together in nice slices.
Here are a few of my tried and tested tips:
Use a recipe that has the right amount of binders (egg and breadcrumbs).
This is essentially the glue that holds the meat together.
Use ground beef with a finer grind,
or that has been double ground.
Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible.
I find that large chunks of onion prevent the loaf from holding together as well.
WHAT TO SERVE WITH MEATLOAF
My favorite pairings for meatloaf are what I have pictured here,
Mashed Potatoes and Steamed Green Beans.
But I don’t limit myself to just these sides!
I sometimes swap out the green beans with another vegetable,
like Roasted Broccoli, Roasted Brussels Sprouts,
or Honey Balsamic Glazed Carrots.
And I’d never say no to a filling,
starchy side dish like Macaroni and Cheese,
Potato Salad, or Garlic Bread in place of my usual mashed potatoes.
I’m not to picky. 😉
hello welcome to Loanisa This is a homecooked meal Uh this time I made dinner for my husband and my family Uh meatloaf and the ingredients is included ketchup uh uh bread crumbs and all sorts of different guys black pepper and salt and uh um barbecue sauce You must put that in there Lots of garlic and onions of course And and then uh mix it up together if you can when you can and everything And I put a little extra on that because I use a a banana ketchup and it make it made it taste good and better because banana ketchup is had that spiciness and sweetness to it So that’s the reason why it’s extra good And I made some homemade mashed potato I always like homemade mashed potato and then the uh the box one So anyway it’s very easy to make those things So hopefully you guys learn and uh just uh try to uh cook this uh meatloaf This is an American style of cooking So uh enjoy it See you guys next time for the next upload And hopefully when you do get to learn how to cook this enjoy enjoy it with your family Thank you See you guys later Yellow mustard Mustard adds depth and savory flavor to the glaze The secret to good meatloaf Milk The secret to good meatloaf is milk It sounds weird but it makes a huge difference Milk hydrates the breadcrumbs that are used as a binder which keeps the loaf super moist and tender During the testing phase for this recipe I made one without the milk just to see if really made a difference And I’m here to say that the difference was enormous The meatloaf without milk was dense a little tough and notably drier than a meatloaf made with milk So don’t skip it P.S I’m sure that non-dairy milk would have the same effect How to keep it from falling apart There are a couple of tricks to making a meatloaf that holds together in nice slices Here are a few of my tried and tested tips Use a recipe that has the right amount of binders egg and breadcrumbs This is essentially the glue that holds the meat together Use ground beef with a finer grind or that has been double ground Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced Mince the onion as finely as possible I find that large chunks of onion prevent the loaf from holding together as well What to serve with and meloa my favorite pairings for meatloaf are what I have pictured here Mashed potatoes and steamed green beans But I don’t limit myself to just these sides I sometimes swap out the green beans with another vegetable like roasted broccoli roasted brussel sprouts or honey balsamic glazed carrots And I’d never say no to a filling starchy side dish like macaroni and cheese potato salad or garlic bread in place of my usual mashed potatoes I’m not too picky Mashed potatoes made with milk and corn and green beans See you guys later See you for the next upload Please like and subscribe Enjoy
2 Comments
like2 done
Kalami