My meatloaf. My secret trick keeps it moist and tender without falling apart! I don’t understand how anyone couldn’t love meatloaf. It’s so hearty, satisfying, and comforting nestled up with a mound of buttery mashed potatoes, a side of steamed beans, and a puddle of ketchup.
The meat loaf was so moist didn’t fall apart when I took it out of the pan and the best part was that my husband raved about it! This is a meat loaf recipe i’ll make again and again. I also like to coat my meatloaf with a glaze which adds an extra something-something to the meatloaf both in looks and flavour. You can have My meatloaf using 18 ingredients and 7 steps. Here is how you cook that.
Ingredients of My meatloaf
- You need 350 grams of mince what ever kind you like.I used beef.
- It’s 4 slice of white toast bread.
- You need 1/4 cup of milk.
- You need 1/4 cup of yoghut.
- It’s 1 tsp of black pepper.
- It’s 1 tsp of salt fine grains.
- It’s 1 of carrot grated.
- You need 1 cup of cheese grated.
- It’s 1/4 tsp of cumin.
- Prepare 1/4 tsp of tumeric.
- Prepare 1/4 tsp of paprika.
- It’s 1 tsp of tomatoe paste.
- Prepare 4 of basil leaves finely chopped.
- It’s 2 tbsp of tomatoe chutney.
- You need 1 of egg.
- You need 4 of hard boiled eggs.
- Prepare 3 small of tomatoes quartered.
- You need 1 tsp of dried thyme or a few small stalks fresh remove the leaves from stem.
Plus, it not only hides any cracks on the surface of the meatloaf - just think of that glaze dripping down into those cracks! Within the pages of my cookbook, I proposed that people’s perception of meatloaf became permanently skewed when a certain disheveled rock singer burst on the scene back in the seventies…but after much consideration, I’ve decided that it’s actually the word “loaf” that has contributed the most to meatloaf being such a maligned food. My Favorite Meatloaf is similar to my mom’s, but is kicked up just a notch. The few changes I’ve made are these: my meatloaf has sautéed onions, a hint of heat, and milk is used instead of tomato sauce to add moisture.
My meatloaf step by step
- Heat oven 180°C/350°F Bake for 1 hour.
- Put milk yoghurt and bread into a dish to soak..
- Eggs hard boiled 10mins and peel.Keep egg whole.
- While eggs are boiling cut tomatoes and put aside.And chop basil leaves you can use a teaspoon of dried.Grate the carrot.Grate the cheese.
- Mix meat with the uncooked egg add other ingredients.U still have the egg and tomatoe aside and half the cheese..
- Fill a silicon loaf tin along the bottom and up the sides leaving a hollow in the middle.Add the whole eggs and quartered tomatoes.Cover with the rest of the meat mixture.Put in oven to bake.After an hour put tomatoe chutney and the second half cup of cheese on loaf.Bake another 10 mins or so to get the top golden.
- When you put mixture in tin press it down firm.If you dont have a silicon tin make sure you grease tin foil in a metal loaf tin..
I have also added cider vinegar to give the glaze flavor balance. No matter the ingredients chosen, the most important tip. Very similar to my mom’s meatloaf. Though we use Ritz crackers, a couple eggs and the topping is brown sugar, ketchup, mustard, worcestershire sauce. I do like the comment to wet d oi wn your “crumbs” prior to adding to the meat mix.