Meatloaf
Binging with Babish · ♥ 10.3K likes · 735.6K views · 87 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 oz breadcrumbs
- 6 oz milk
- 1 tsp garlic powder
Mix the breadcrumbs, milk and garlic powder into a milky bready paste for the panade.
- 1 whole carrot
- 1 whole celery
- ½ whole onion
Grate the carrot and celery on the large holes of a box grater and add with the onion.
- ¼ cup tomato paste
- 1½ tsp Worcestershire sauce
- ¼ cup parsley
- 2 whole eggs
- 0.125 cup fresh basil
- 1 tsp kosher salt
Add the tomato paste, Worcestershire, parsley, beaten eggs and basil, and season with the salt and pepper; mix before adding any meat so everything distributes evenly.
- 1½ tsp freshly ground black pepper
- 2¼ lb ground chuck
Mix in the ground chuck by hand until the flavourings are evenly distributed.
Pack tightly into a greased loaf pan, then invert onto a greased sheet and knock the loaf out to bake it free standing.
- 4 oz tomato paste
- 1 tbsp honey
Bake at 350F, making the glaze during the first 15 minute stint.
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ⅓ cup brown sugar
- freshly ground black pepper
Combine the tomato paste, honey, Worcestershire, apple cider vinegar, brown sugar and black pepper for the glaze.
Finish baking another 20 to 25 minutes to an internal temperature of 155F, which is below the USDA recommendation but juicier.