Meatloaf (American Classics)

The next in my series of American classic has been to try and make the elusive meatloaf. I’m quite sure this should be a simple dish and was made in harder times to make expensive cuts of meat go further but as an English person it was always a complete mystery to me.

Upon researching the recipe I discovered the meatloaf is coated in a rich tomato sauce which tastes amazing. I think I’d liken it to meatball and tomato sauce recipes that we have in England but it’s not a close comparison.

The end result of the meatloaf is a hearty and extensive meal that can be sliced ans stored to make multiple meals and feed a very large family.

Ingredients

Meatloaf itself

12 slices white bread

2 cups whole milk

4lbs ground beef

Pinch of salt and pepper

2 cups parmesan cheese

8 beaten eggs

Fresh parsley chopped roughly

1 garlic clove crushed

8-12 slices bacon

 

Sauce

1 tbsp Worcester sauce

1/2 tsp garlic powder

1/2 diced onion

2 tbsp tomato ketchup

1 carrot, chopped

1 garlic clove, minced

1 tbsp Hot Sauce

1tsp mustard

1.5 cups brown sauce

 

Recipe

  1. Pour the milk over the bread
  2. Season the beef; adding the onion and garlic
  3. Add the eggs; cheese and carrot
  4. Add the bread and parsley
  5. Shape into a loaf and press into a tin
  6. Cover the loaf with the bacon wrapping it around like a parcel

7. Make the sauce by combining the ketchup; sugar, mustard, Worcestershire sauce and hot sauce

8. Pour half the mixture over the loaf and bake at 350f for 1 hour

9. Halfway through cooking pour over the rest of the sauce

Serve with mash potatoes and green beams..nom!

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