Meatloaf is made of ground meat combined with other ingredients such as bacon and eggs before being baked or steamed until done. When sliced these make a perfect side dish. Leftovers are a great sandwich addition
What makes a successful meatloaf?
- A meatloaf must be tender moist and juicy.
- It must be able to be cut into neat slices.
- The trick to keeping it moist is to ensure the mixture is not too dry before baking.
- Bacon fat keeps the meat moist. Breadcrumbs soak up all the milk and help hold onto the moisture too.
Ingredients and substitutes
- Beef - use ground beef that's not too lean. I recommend no less than 80% lean or 20% fat. Otherwise, the meatloaf can be dry.
- Bacon - apart from flavor bacon offers lots of fat that keeps the meat tender and juicy.
- Onion garlic - I like to use onion flakes or powder so there is no raw taste of onion. You can use fresh minced garlic but the powder distributes itself better.
- Eggs - work as a binding agent to hold all the ingredients together.
- Milk - You can omit the milk but it does soak into the breadcrumbs adding an extra layer of moisture.
Variation
- Tangy meatloaf - once baked invert onto a baking tray and top with a mixture of ¼ cup ketchup, 2 tablespoon brown sugar, and 1 tablespoon vinegar. Bake for 10 minutes more.
- BBQ meatloaf - once baked invert onto a baking tray - then top with ½ cup BBQ sauce and bake for 10 minutes more.
- Bacon-wrapped meatloaf - Use half bacon into the ground meat mixture. Then line the loaf pan with the remaining bacon slices before putting the ground mixture and baking. Once baked invert onto a baking tray and bake for 10 more minutes to crisp up the bacon.
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Meatloaf is made of ground meat combined with other ingredients such as bacon and eggs before being baked or steamed until done. When sliced these make a perfect side dish. Leftover are a great sandwich addition
Equipment /Tools
- Cutting Board
- Kitchen Knife
- Saute Pan
- Wooden spoon
Ingredients
- 500 grams (1 lb) Beef minced / ground
- 250 grams (8 oz) Bacon minced /ground or ham
- 1 tablespoon Onion flakes or onion powder
- ½ teaspoon Garlic powder
- 1 tablespoon Ketchup
- 1 tablespoon Brown sugar or white
- ½ cup ( ) Breadcrumbs fresh
- 2 large ( ) Eggs
- 2 tablespoon ( ) Lemon juice
- ¼ cup Whole milk
- ½ teaspoon ( ) Salt
- ½ teaspoon ( ) Black pepper
- ¼ cup ( ) Cilantro Fresh Coriander chopped
Instructions
- Combine - In a large mixing bowl add the ground beef and bacon. Then, add all the rest of the ingredients and combine well but do not overmix. Pro tip - the mixture will look loose and wet and that's ok. It is what makes the meatloaf moist and juicy.
- Shape - Put the mixture into a 9 x 4-inch loaf pan or 8 x 8 square baking pan. Pro tip - you can also shape this into a horseshoe or similar on a platter big enough to fit into the pressure cooker.
- Cook - Cover the pan with aluminum foil and steam in a pressure cooker for 30 minutes on high. Or place it on a baking sheet and bake in a preheated oven at 350 F/ 177 C/ Ga Mark 4 for 30 minutes
- Cool - When done remove from the pressure cooker or oven and let cool completely. Then invert onto a place and serve on a bed of lettuce leaves. Pro tip - if you do not let the meatloaf cool it will be quite crumbly when you cut. Cooling will help the meat abord juices and keep it moist.
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Nutrition Information
Serving: 0g | Calories: 278kcal | Carbohydrates: 5g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 623mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lorraine
I grew up in Bombay, but now call Toronto home. Love it here 😉 but do miss goan food, so I visit your site often to get inspiration and enjoy what i grew up eating :-). I recently made your SMB icing recipe, it turned out fab. If you would like to keep in touch, my Instagram handle is [email protected]
Veena Azmanov
Thank you, Lorraine. Toronto is beautiful been ages since I visited. I know the feeling of missing food away from home. Been living overseas now which feels like forever.
Happy you liked my Swiss buttercream recipe. It really is one of my favorites because it is so easy and less sweet. By the way, Italian is also less sweet.
Thanks for the lovely feedback.