Meatloaf - A succulent staple

Tender ground beef & pork mixed with finely chopped onions, minced garlic, and aromatic herbs, bound together with milk-soaked bread and lightly beaten eggs. This savory loaf is finished with a rich tomato paste and a glaze of ketchup, Worcestershire sauce, and brown sugar. Baked to perfection, it offers a comforting and hearty meal, perfect for any occasion. Optional bacon slices add an extra layer of indulgence. 🍖🍞🍅

Ingredients

1 large yellow or white onion, finely chopped

2 cloves of garlic, minced

2 tablespoons of extra-virgin olive oil

2 tablespoons of tomato paste

4-5 slices of white sandwich bread, torn

177ml/3/4 cup milk

3 eggs likely beaten

1/4 cup of parsley, finally chop chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried thyme

900g/2Lbs beef ground (you can use combo of pork, beef, veal)

3 slices of thinly sliced bacon [Optional]

For the glaze

1/2 ketchup

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

Method

Preheat oven to 350°F/176°C

1. Over medium high heat, add olive oil to a large sauté pan. Add onions and sauté until lightly brown and translucent, about five minutes. Add garlic sauté and stir for one to two minutes. Add tomato paste. Stir to combine well and turn off heat and allow to cool.

   
   

2. Lightly grease your rimmed baking tray with olive oil And set aside.

   
   

3. In a large bowl, break up your bread into small pieces and add the milk. Using a fork, mash the bread into the milk and allow to sit for a minute or two. The the bread, addyour eggs, parsley, thyme, salt & pepper and sautéed onions. Mix well with a wooden spoon until all combined.

   
   

4. Add your ground meat, with very clean hands combined the mixture well, but do not overwork the mixture, be gentle. Turn mixture out onto prepared, baking tray. Using your hands form the meat into a loaf shape, approximately 4 x 10".

   
   

5. In a small bowl whisk your glaze ingredients together. Brush the top of your meatloaf with a generous coat of glaze.

   
   

6. Bake for 45 minutes until nicely browned. The internal temperature should read 160°F/ 77.1°C

Allow the meatloaf to rest for 15 minutes before serving with, of course, a little more chopped parsley on top.