Meatloaf. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Heat the olive oil in a medium saute pan. In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
It's so much more than just a giant hunk of ground beef in a loaf shape! Try this once, and you'll treasure this recipe forever! Add beef; mix lightly but thoroughly.
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In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Heat the olive oil in a medium saute pan. In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
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Ingredients requirements Meatloaf:
- Prepare 3 slices for white bread, crust cut off.
- Give 2 for shallots, chopped finely.
- Provide 1 knob butter.
- Require 3 cloves for garlic, pressed.
- Give 320 g – minced beef.
- Give 320 g of best minced pork.
- Need 1 for egg.
- You need 6 slices of pancetta, chopped, plus 5-6 more slices to wrap the meatloaf.
- Provide half for a bunch of parsley, finely chopped.
- Need – salt and pepper.
- Need 1/2 cup (50 g) grated Parmesan.
- You need 1 tbsp. – crème fraiche.
- Require 1 tsp of dry mustard.
- Prepare zest grated from 1 lemon.
- Need of For the glaze:.
- Require 3 tbsp. for maple syrup.
- You need 2 tbsp. of Dijon mustard.
He is noted for his powerful, wide-ranging voice and theatrical live shows. The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor–and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy. Cover and pulse to form coarse crumbs; transfer to a large bowl.
Meatloaf start cooking:
- Whiz the bread slices in a blender into fine breadcrumbs. Heat a knob of butter in a small skillet, add the shallots and cook on low heat until translucent and softened. At the end of cooking add the garlic and stir in. Place all the ingredients apart from the pancetta slices reserved for wrapping in a large bowl and mix thoroughly, best using your hands. Turn out onto a wooden board, wet your hands and form a tight loaf..
- Wrap the pancetta slices around the loaf, stretching them gently if necessary, and tuck underneath. Place the loaf on a baking tray and chill for at least 15 minutes..
- Shaping meatloaf Preheat the oven to 190C/375F/gas 5. Mix the Dijon mustard with the maple syrup for the glaze. Brush the loaf thickly with the mixture and bake for about 50 minutes, basting with the remaining glaze until it’s used up. Turn the heat up to maximum and let the meatloaf brown and crispen on top, for about 10 minutes. Let it rest in a warm place loosely covered with aluminium foil for 15 minutes before slicing and serving..
I made a few adjustments according to my taste preferences. This meatloaf was reported as being the best thing I've ever made. The milk, egg, ketchup, and diced onion in the meat mixture are all working to keep the meatloaf moist and delicious. Easy Meatloaf: This classic meatloaf is perfect for a busy weeknight meal because it can be prepared in minutes. Sometimes I like to prepare this meatloaf recipe ahead of time.
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