The Best Meatloaf
Baked meatloaf with green pepper, onion and steak sauce. Goes great with rice pilaf, glazed carrots and a green salad.
Baked meatloaf with green pepper, onion and steak sauce. Goes great with rice pilaf, glazed carrots and a green salad.
- Carbohydrate 14.959344894667 g
- Cholesterol 215.4912651875 mg
- Fat 19.8263421564318 g
- Fiber 1.43590004602044 g
- Protein 37.0752743134195 g
- Saturated Fat 7.85387328116201 g
- Serving Size 1 1 Serving (276g)
- Sodium 536.016570432374 mg
- Sugar 13.5234448486465 g
- Trans Fat 2.30558962748241 g
- Calories 398 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
- In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
- Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
- Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Overworking ground beef during the initial mixing stage produces a dense, rubbery texture instead of a tender slice. Combine the lean beef, bread crumbs, egg yolks, and seasonings gently using fingertips, stopping the moment the components distribute evenly. Soft bread crumbs absorb the liquid components while trapping moisture inside the protein matrix during baking.
Standard loaf pans measuring 8.5 by 4.5 inches restrict airflow around the sides, potentially causing uneven cooking in the center. Lining the interior with parchment paper extending past the rim allows for safe extraction once the baking completes. Alternatively, free-forming the mixture directly on a rimmed baking sheet promotes exterior caramelization across the entire surface.
Acidity from steak sauce and aromatics like green bell pepper and onion balance the heavy fat content of the beef through Maillard reactions during dry heat exposure. Brushing the remaining steak sauce over the top creates a lacquered glaze that locks in juices as the internal temperature approaches 160 degrees Fahrenheit.
Resting the loaf for five minutes prior to slicing permits internal juices to redistribute throughout the protein fibers rather than bleeding onto the cutting board. Store any leftovers in an airtight container in the refrigerator for up to three days without losing structural integrity.
