Meatloaf with sweet ketchup glaze
American cuisine · Adam Ragusea · ♥ 39.2K likes · 2M views · 10 min video
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Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 4 whole carrots
Grate the carrots and the onion directly into an oven-safe (ideally non-stick) pan, so the pieces are tiny and stay incorporated.
- olive oil
Heat on high with a little olive oil, keep it moving, and cook about 8 minutes until the water cooks out and things start to brown.
Softening the vegetables on high heat
- 1 cup panko breadcrumbs
- milk
Off the heat, stir in the breadcrumbs, then just as much milk as they will absorb; this also cools the pan.
Breadcrumbs and milk, and why
- ¾ cup ketchup
- Worcestershire sauce
Mix the ketchup with an equal quantity of Worcestershire sauce for the glaze.
- 1 lb beef chuck
- 1 lb ground lamb
- 1 tsp garlic powder
- 1 tsp salt
- pepper
- fresh rosemary
- 2 whole egg yolks
Once the pan has cooled, add the ground meat, garlic powder, salt, plenty of ground pepper, snipped fresh rosemary and the egg yolks.
Add about four spoonfuls of the glaze to the meat and mix thoroughly by hand, squishing through the fingers, for a solid, set slice; mix far less for a crumbly texture.
Optional: microwave a tiny bit to taste and adjust seasoning.
Shape into a free-standing loaf in the same pan, a little taller than wanted since it spreads in the oven.
About halfway through, spread on the rest of the glaze, for a lacquered finish that has time to dry and go sticky.
Check the temperature near the top (about 155F), then broil the last couple of minutes to brown the glaze, watching closely since sugar burns fast.
Checking the temperature and broiling
Rest a good 10 minutes, lift out onto a carving surface, and slice with long back-and-forth strokes rather than pressing straight down.