Delicious Meatloaf
I would recommend this recipe for someone who cannot or is not supposed to have tomatoes
I would recommend this recipe for someone who cannot or is not supposed to have tomatoes
- 2 eggs
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 2/3 cup milk
- 1 teaspoon dry mustard
- topping
- 1/2 cup brown sugar
- 1/2 cup onion chopped
- 1 1/2 lbs ground beef
- 1 teaspoon dried sage
- 1/2 cup tomato sauce
- 3 slices bread torn into pieces
- 1/2 cup carrot grated
- 1 cup cheddar cheese or mozzarella cheese shredded
- 1 tablespoon fresh parsley chopped or
- 1 teaspoon dried basil or
- 1 teaspoon dried thyme or
- Carbohydrate 46.578861009572 g
- Cholesterol 392.3545410625 mg
- Fat 49.7007383404153 g
- Fiber 2.57717031873387 g
- Protein 37.9331364649083 g
- Saturated Fat 18.2683352322625 g
- Serving Size 1 1 Serving (404g)
- Sodium 901.190270504062 mg
- Sugar 44.0016906908382 g
- Trans Fat 12.0244934625403 g
- Calories 784 calories
Step-by-step
- In a large bowl, beat eggs.
- Add milk and bread.
- Let stand a few minutes or until the bread absorbs the liquid.
- Stir in the onion, carrot, cheese, herbs and seasonings.
- Add beef.
- Mix well.
- In a shallow baking dish, shape beef mixture into a 7" x 3" x 2" loaf.
- Bake at 350" for 45 minutes.
- Meanwhile, combine topping ingredients.
- Spoon some of the topping over meat loaf.
- Bake for 30 minutes longer or until no pink remains.
- Occasionally spoon some of the remaining topping over loaf.
- Let stand 10 minutes before serving.
Standard recipes list ingredients without explaining how physical structure develops inside the bowl. When bread pieces absorb milk and beaten eggs before the meat enters the mixture, a hydrated panade forms. This starch-and-protein matrix traps moisture, preventing ground beef proteins from binding too tightly and turning the baked loaf rubbery. Shredded cheese and grated carrots add variable moisture content, meaning the resting period for the bread is non-negotiable for proper liquid absorption.
Shaping the seasoned mixture directly in a shallow baking dish requires managing grease accumulation during the initial 45 minutes at 350 degrees Fahrenheit. A rimmed baking sheet or broiler pan prevents fat pooling, whereas a standard casserole dish traps drippings, effectively shallow-frying the bottom crust. Adding the brown sugar and tomato topping mid-bake prevents scorching, as high sugar concentrations caramelize rapidly and burn if exposed to dry oven heat for the full duration.
Baking continues until internal temperatures reach 160 degrees Fahrenheit or until no pink remains in the center. Removing the loaf from the oven requires a mandatory ten-minute resting window before slicing. Without this rest, thermal expansion forces escaping juices out of the cut slices, drying the interior. Substituting shredded mozzarella for cheddar alters fat rendering levels, requiring careful observation of surface browning during the final thirty minutes of cooking.
