![]() The sauce also ensures that the meatloaf stays moist as it finishes baking in the oven. Tomato sauce and tomato paste: Making up a majority of the sauce topping, the tomato sauce and tomato paste both add depth and flavor to this recipe.Eggs: Eggs do two things when added to meatloaf: they act as a binder, holding the ground meat and vegetables together they also add creaminess and moisture to the recipe.Seasonings: Adding Creole and Greek seasonings may be atypical for Grandma's old-fashioned meatloaf, but they will undoubtedly make your meatloaf stand out from the crowd-don't skip them!.Using a large mixing bowl combine all of the ingredients for the meatloaf with a spatula. Not only does it add a caramelized coating to the top of your meatloaf, but it does an excellent job at keeping the meatloaf from drying out. Line a baking sheet with aluminum foil and set aside. Ketchup: Added as a topping, ketchup is truly an ingredient you do not want to skip in this old-fashioned meatloaf recipe.In addition, they also add volume to the mix and help hold the meatloaf together, preventing it from falling apart when it's ready to serve. Then, add the remaining ingredients to the mixing bowl. ![]() This cuts down on mixing time and helps prevent over mixing. Breadcrumbs: Breadcrumbs are used in this recipe to absorb excess liquid released from the ground beef while keeping your meatloaf nice and moist. First, beat the eggs in a large mixing bowl. ![]() After 40 minutes of cooking, spread the sauce mixture over the top of the meatloaf and continue baking for about 30-35 minutes to an internal temperature of 160F (70C). While the meatloaf is cooking, combine ketchup with mustard and brown sugar in a bowl. Will Dickey Food Stylist: Ali Ramee Prop Stylist: Julia Bayless In a skillet over medium heat saute the 1 diced onion and 3 chopped garlic cloves until softened, about 5-8 minutes. Bake uncovered in the preheated oven 40 minutes.
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