Meatloaf with a Tangy Tomato Glaze

• porciones: 6 servings
• tiempo activo: 20 minutes
• tiempo total: 1 hour 20 minutes

Ingredientes

½ cup (125 g) ketchup

1 tbsp Worcestershire sauce

2 tbsp brown sugar

½ tsp garlic powder

½ tsp onion powder

1 cup (100 g) dried breadcrumbs

1 small brown onion, grated

2 tbsp ketchup

1 tbsp Worcestershire sauce

2 tsp dijon mustard

1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)

2 medium eggs

1 tbsp freshly minced garlic

2 tsp Italian mixed herbs (Italian seasoning) or dried oregano or thyme

3 tbsp finely chopped fresh flat-leaf parsley

1 tsp sea salt flakes

1 tsp beef stock powder (bouillon)

½ tsp freshly cracked black pepper

Freezer friendly mashed potato

2 cups (250 g) steamed green beans, drizzled with 1 tbsp each lemon juice and olive oil

1 tbsp freshly chopped flat-leaf parsley

Instrucciones

Make the glaze

– Add all the ingredients to a medium bowl. Use a spoon to mix until well combined.

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Grease a standard loaf pan with baking paper (using spray oil is the easiest way to do this – if you don’t have a loaf pan, see note 1).

Prep the meatloaf

– To a large bowl, add all the meatloaf ingredients. Use your hands to mix until just combined – but do not overmix.

Press the meatloaf mixture into the loaf pan. Smooth the top using your hands.

Add the glaze

– Using a spoon, dollop half of the glaze mixture on top of the meatloaf. Use the back of the spoon to spread the glaze over the meatloaf to coat it evenly.

Bake the meatloaf

– Bake for 40 minutes.

Remove the meatloaf from the oven and spread with the remaining half of the glaze.

Bake for an additional 20 minutes, or until browned all over and cooked through (or until the internal temperature has reached 70°C/158°F on a meat thermometer).

Rest

– Allow to rest for 10 minutes in the pan (this allows the meatloaf to soak up the baking juices).

Remove the meatloaf from the pan

– Once cool enough to handle, tilt the baking pan and drain any residual baking juices into a small bowl (reserve these for drizzling later – they are liquid gold!).

Loosen the meatloaf around the edges of the pan, using a spatula. Tip the pan on its side to remove the meatloaf from the pan or use a spatula to very carefully scoop the whole meatloaf out, using your hands to support it.

Use a sharp serrated knife to cut the meatloaf into 2 cm (¾ inch) thick pieces. It will crumble a little on the edges and that is a sign of a tender, well-made meatloaf!

Serve

– Serve the meatloaf with mashed potatoes, steamed green beans, parsley to garnish and the reserved pan juices drizzled on top.

Nutrición

• Calorías: 764
• Grasa Total: 50.9 g
• Grasa Saturada: 19.7 g
• Grasa Trans: 3 g
• Colesterol: 185.1 mg
• Sodio: 1191 mg
• Carbohidratos Totales: 38.7 g
• Fibra Dietética: 3.8 g
• Azúcares Totales: 16.9 g
• Proteína: 30 g