Not Your Mother's Meatloaf
A tasty meatloaf that throws all other negatives about meatloaf to the wind... Slice it open to discover a tasty center as well
A tasty meatloaf that throws all other negatives about meatloaf to the wind... Slice it open to discover a tasty center as well
- 1/2 cup bread crumbs
- 1 onion
- topping:
- blue cheese
- mushrooms
- balsamic vinegar
- honey
- swiss cheese
- 2 lb ground meat (i prefer ground london broil)
- 5 eggs
- 2 tbl worcestershire
- 1/4 c ketchup
- 1 tbl pepper
- 2 tbl garlic (sliced)
- 1/2 c onion diced
- rosemary oregano, sage to taste (i normally do 2 tbl ea)
- mesquite seasoning optional or
- fill options:
- sun dried tomatoes
- artichoke hearts
- 1 egg hard boiled
- feta cheese
- cranberry mustard
- Carbohydrate 56.2185533333333 g
- Cholesterol 494.476666666667 mg
- Fat 42.9191066666667 g
- Fiber 4.2264667438666 g
- Protein 47.80708 g
- Saturated Fat 15.300542 g
- Serving Size 1 1 Serving (356g)
- Sodium 1628.56533333333 mg
- Sugar 51.9920865894667 g
- Trans Fat 6.53957133333334 g
- Calories 810 calories
Step-by-step
- Mix all main ingridients with a mixer on low for 3-5 minutes. Make sure 'texture' is not too wet. You want it to be slightly sticky.
- If you want to make it healthy and surprise your family, put 1/4 c broccoli, carrot, yams and tomato in a mixer until extremely fine and add to meatloaf mixture.
- If it is too wet, add more bread crumbs or chips to soak up moisture
- If too dry, add another egg
- Fill your meatloaf pan half full and make a canal down the center. Fill with one of your filler options. Either sautee onion,mushroom, sundried tomato and srtichokes layer with feta, swiss or blue cheese - or put in three hard boiled eggs or if you really love a surprise, put in feta with sauteed mushrooms and some diced jalapenos peppers
- Put remainder of meatloaf mixture on top if you have extra put it in other pans..
- For topping, mix together 3 tbl balsamic vinegar, 3 tbl cranberry mustard and 1-2 tbl honey. Mix well. Brush on as topping.
- Back covered at 375 30 minutes. (dont let foil touch the topping) remove foil and bake and additional 15-20 minutes. Internal temp should be 160
Traditional meatloaf relies on a uniform mixture baked in a simple loaf pan, whereas this variation introduces a layered core and a structural canal to support dense fillings without splitting the exterior. Standard ground beef often releases excess liquid during baking, so incorporating bread crumbs and eggs acts as a crucial moisture-management system. When combining these elements, mix on low speed for three to five minutes to develop a slight stickiness from the meat proteins, which prevents the slice from crumbling upon serving. Adjusting the moisture balance requires attention to tactile feedback: incorporate additional bread crumbs if the mixture feels overly wet, or introduce an extra egg if the texture turns dry and crumbly.
Structuring and Baking the Center
Creating an interior pocket requires filling the pan halfway and carving a distinct channel down the middle before adding ingredients like sautéed mushrooms, cheese, or hard-boiled eggs. Cover the baking vessel with foil during the initial 30 minutes at 375 degrees Fahrenheit to trap steam and cook the interior without scorching the exterior glaze. Ensure the foil stays elevated above the surface to protect the balsamic and honey topping from sticking. Uncover the pan for the final 15 to 20 minutes to allow excess surface moisture to evaporate and the glaze to caramelize. Rely on an instant-read thermometer inserted into the thickest section to verify that the internal temperature reaches 160 degrees Fahrenheit before removal.
- Too wet: Mix in extra bread crumbs or crushed chips incrementally until the batter holds its shape.
- Too dry: Whisk in an additional egg to restore cohesive moisture.
- Surface protection: Keep the foil tented high to prevent tearing the sticky honey-balsamic glaze.
