Meatloaf "from what we have" with roasted garlic
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 745, total fat 45 G., saturated fats 15 G., proteins 39 G., carbohydrates 47 G., fiber 3 G., cholesterol 196 mg, sodium 1021 mg, sugar 20 G.
Calories 745, total fat 45 G., saturated fats 15 G., proteins 39 G., carbohydrates 47 G., fiber 3 G., cholesterol 196 mg, sodium 1021 mg, sugar 20 G.
This versatile meatloaf recipe has no strict ingredient rules, so you can use whatever you have on hand: any meat, spices, red, yellow, or white onions. You can even add smoked sausage if you like. But one ingredient you definitely shouldn't skip is roasted garlic. It really adds a special flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Glaze
- 1 cup ketchup
- 1/3 cup light brown sugar
- 3 tablespoons Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp apple cider or sherry vinegar
- Freshly ground black pepper
Meatloaf
- 900 g of minced meat (pork, with a predominance of beef)
- 1 tbsp. breadcrumbs
- 1 cup peeled and grated onion
- 0.5 cup finely chopped fresh parsley leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 0.5 tsp spice mix, for example, Old Bay seasoning
- 5 drops of Worcestershire sauce
- 2 large eggs, beaten
- 1 head of roasted garlic, mashed into a puree, see recipe below
- 220 g smoked pork sausage
- Coarse salt and ground black pepper
Baked garlic
- 3 heads of garlic
- 3 teaspoons olive oil
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Recipes with similar ingredients: minced pork, ground beef, breadcrumbs, ketchup, Worcestershire sauce, sherry vinegar, ground cayenne pepper, paprika, Old Bay seasoning, sausage, garlic
Cooking the dish according to the recipe:
- Glaze:
In a medium bowl, combine the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and 1/2 teaspoon black pepper. Stir and set aside. - Meatloaf:
Preheat oven or grill to 375°F (190°C). If you have a gas grill, set the heat to medium on one side and low on the other. If you have a charcoal grill, rake the coals to one side of the grill.
Prepare the form:
Line a baking sheet with foil if using the oven. If grilling, use a heavy-duty grill pan, a disposable foil pan, or several sheets of foil. - In a large bowl, combine the ground beef, breadcrumbs, onion, parsley, cayenne pepper, paprika, Worcestershire sauce, eggs, and roasted garlic (see preparation below). Mix the ingredients thoroughly, season generously with salt and pepper.
- Place the meat mixture on the prepared baking sheet. Form the meat into a roll around the sausage, if using, so that the sausage is sealed inside. Spread the glaze on top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
- Serve with potatoes and salad or use in sandwiches.
Baked garlic
Exit: 3 heads of garlic
Preheat oven to 200°C. Line a baking sheet with foil.
Peel the outer skins off the garlic heads, then trim the tops by 0.5 cm. Drizzle each head of garlic with 1 teaspoon of olive oil, then wrap each head individually in foil. Seal the foil wraps and transfer to the prepared baking sheet. Bake until soft and caramelized, about 1 hour. Let cool slightly.
When the garlic is cool enough to handle, squeeze it out of its skins into a medium bowl and mash it with a fork until it forms a paste.
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