Not-So-Basic Meatloaf
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cloves
Garlic (minced)2 medium
Onion (finely chopped)1 medium
Carrot (finely chopped)2 large
Egg1 cup
Milk1 cup
Dijon Mustard1 cup
Barbecue Sauce2 tbsps
Coarse Salt1 sprig
Thyme (fresh)3 cups
CroutonDirections:
1
Preheat the oven to 375 degrees
2
Place the bacon in a medium sauté pan over medium-low heat
3
Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out
4
Add the garlic, onion, and carrot and continue to sauté for about 4 minutes, or until the vegetables are soft and the onions are translucent but have not taken on any color
5
Remove the pan from the heat and allow the vegetables to cool (see Note)
6
Place the ground sirloin into a large mixing bowl
7
Add the eggs and milk and, using your hands, work the liquid into the meat
8
Add the bread crumbs and continue to work the liquid and crumbs into the meat
9
Add the cooled vegetables, mustard, barbecue sauce, and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme
10
Using your hands, gently work all of the ingredients into the meat until well combined
11
Place one-half of the croutons into a shallow baking dish at least 14 inches long
12
Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3 1/4 inches wide X 2 1/2 inches high X 12 inches long (or into a round, breadlike form, a letter of the alphabet, an oval, or into several small loaves)
13
Press the remaining croutons into the loaf, making sure that they are partially pressed down into it
14
Gently press the unpeeled garlic cloves into the top of the meatloaf
15
Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary
16
Pierce the meatloaf with the bay leaves and thyme sprig
17
Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned
18
Remove the pan from the oven
19
Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter
20
Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter
21
Cut crosswise into 1-inch, or thicker, slices and serve
22
Preheat the oven to 375 degrees
23
Place the bacon in a medium sauté pan over medium-low heat
24
Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out
25
Add the garlic, onion, and carrot and continue to sauté for about 4 minutes, or until the vegetables are soft and the onions are translucent but have not taken on any color
26
Remove the pan from the heat and allow the vegetables to cool (see Note)
27
Place the ground sirloin into a large mixing bowl
28
Add the eggs and milk and, using your hands, work the liquid into the meat
29
Add the bread crumbs and continue to work the liquid and crumbs into the meat
30
Add the cooled vegetables, mustard, barbecue sauce, and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme
31
Using your hands, gently work all of the ingredients into the meat until well combined
32
Place one-half of the croutons into a shallow baking dish at least 14 inches long
33
Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3 1/4 inches wide X 2 1/2 inches high X 12 inches long (or into a round, breadlike form, a letter of the alphabet, an oval, or into several small loaves)
34
Press the remaining croutons into the loaf, making sure that they are partially pressed down into it
35
Gently press the unpeeled garlic cloves into the top of the meatloaf
36
Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary
37
Pierce the meatloaf with the bay leaves and thyme sprig
38
Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned
39
Remove the pan from the oven
40
Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter
41
Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter
42
Cut crosswise into 1-inch, or thicker, slices and serve