Meatloaf has a bit of a bad reputation as something that is dry, grey and served at institutional cafeterias. However, building the flavour and keeping the loaf moist will turn it into a delicious meal that everyone will enjoy.
Keep it Moist
A panade is a wet mixture of breadcrumbs and milk that is often used to keep dishes such as meatloaf and meatballs moist. Make breadcrumb from bread slices that are slightly stale using a food processor or the chopping attachment of a hand blender. Mix the crumbs with milk and let sit until the liquid has fully absorbed into the crumbs, about 5 minutes. Adding lightly sautéed vegetables such as onions and celery will also keep the meatloaf moist and flavourful.
Baking the Loaf
The meatloaf can be baked in a standard sized loaf pan. However, forming the meat into a loaf shape and baking it in a large baking pan or on a sheet will allow the loaf to develop a delicious crust on more of the meatloaf’s surface. It will also accommodate more of the glaze. Be sure to use a rimmed baking sheet so it will catch any juices that may seep out during cooking.
Meatloaf with Zesty Tomato Glaze
Makes 4 to 6 servings
Meatloaf:
- 1 cup fresh breadcrumbs (made from 2 to 3 slices of bread)
- ½ cup whole or 2% milk
- 2 teaspoons vegetable oil
- 1 cup chopped onion (about 1 small onion)
- 1 stalk celery, diced
- ½ cup peeled and diced carrot (about 1 large carrot)
- 1 medium leek (white part only), sliced into thin rings
- 4 teaspoons (packed) finely chopped fresh sage leaves
- 3 teaspoons dried thyme
- 1 lb. (450 grams) lean ground beef
- ½ lb. (225 grams) ground pork
- 2 large cloves of garlic, finely minced
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon ketchup
Tomato Glaze:
- 1 cup ketchup
- 1 teaspoon dry mustard powder
- ½ teaspoon ground nutmeg
- 2 Tablespoons brown sugar
- Preheat the oven to 425 degrees Fahrenheit.
- Prepare the glaze: In a small bowl, mix together ketchup, mustard powder, nutmeg and brown sugar until thoroughly combined. Set aside.
- In a small bowl, prepare the panade (see above) by mixing the breadcrumbs with milk. Let it sit for a few minutes while preparing the other ingredients.
- In a small skillet, add the vegetable oil and heat on medium-high. Add the onion, celery, carrot, leeks, 2 teaspoons of the thyme and 2 teaspoons of the sage. Sauté until they just begin to soften, about 3 to 4 minutes. Remove from the heat and put into a bowl to cool.
- While the vegetables are cooling, place the beef and pork in a large bowl. Add the remaining thyme and sage, the garlic, egg, salt, worcestershire sauce and ketchup. Add the panade and the cooled sautéed vegetables.
- Using clean hands, work the ingredients through until everything is evenly mixed together. Place the meat mixture on a rimmed baking sheet or baking pan and form into a loaf shape about 3 inches thick. Make sure the loaf is a uniform thickness from end to end.
- Bake meatloaf for 30 to 40 minutes, until the middle of the meatloaf is barely pink. Remove the loaf from the oven, brush with the glaze and return to the oven for another 15 minutes. Slice and serve over mashed potatoes.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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