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3 INGREDIENT WEETBIX SLICE HOW TO

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This recipe features in my debut cookbook Dinner. Sometimes it helps to have a visual, so watch me make this Meatloaf recipe! I was a bit heavy handed with the extra ketchup at the end – oops! 😂 I can’t think of a better way to serve Meatloaf than on a pile of creamy mashed potato, though for a lower carb version, cauliflower mash would be fantastic too.ĭollop of ketchup, a leafy salad or steamed greens with dressing and you have yourself an epic plate of home cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to enjoy tomorrow! – Nagi x How long does it take to cook a 1kg / 2lb meatloaf? 1 hr 15 minutes at 180☌ / 350☏. Should I cover the meatloaf when baking? No, you want the meatloaf to brown and the glaze to caramelise! But if it browns too quickly, just pop foil over it.

And if it holds its form like a block loaf without using a loaf pan, your mixture is way too dense which will make your meatloaf dry! If you freeform it (ie bake without a loaf pan), the ends/sides will overcook before the middle is cooked. It cooks more evenly, stays juicier because its cooking in its own juices and holds its shape. Using a loaf pan helps here! Also, some cracks is GOOD – extra flavour from the meatloaf glaze drips into the meatloaf.ĭo you have to use a loaf pan? For the juiciest meatloaf, yes I strongly recommend using a loaf pan. Why does my meatloaf fall apart? Because the mixture wasn’t mixed together well enough, or the loaf wasn’t pressed together firmly. Also see the quick video below – you’ll see how tender the juicy this meatloaf is! Tips and FAQ for the BEST Meatloaf!

3 INGREDIENT WEETBIX SLICE HOW TO

Plus, it not only hides any cracks on the surface of the meatloaf – just think of that glaze dripping down into those cracks! How to make meatloafĪnd here’s process photos for how to make meatloaf. I also like to coat my meatloaf with a glaze which adds an extra something-something to the meatloaf both in looks and flavour. This also adds savoury onion flavour without the need of dicing them then frying them separately.

The breadcrumbs soak up the onion juices and puff up during baking, making our meatloaf nice and tender. Grating onion – this is an efficient and effective method I’ve been using for years and its grown quite a cult following since I started this website (see feedback on these Italian Meatballs!). Granulated beef bouillon has way more flavour than just plain salt! The secret to making a meatloaf taste really good is the beef (use at least 15% fat beef), plenty of flavourings and to grate your onion instead of dicing it.įlavourings – In this meatloaf recipe, not only do we use the usual suspects like thyme, ketchup and Worcestershire sauce, we give this a serious flavour boost by using beef bouillon cubes (granulated beef) instead of salt. The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it. If you think that Meatloaf is really just a giant beef burger shaped like a loaf, it’s time to abandon that misconception! Meatloaf shouldn’t taste like a hamburger! Meatloaf has more flavour because whereas you wouldn’t eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty! What’s not to love? (Vegetarians are excused 😉) This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Meatloaf recipeĪ loaf made entirely of meat. It’s so much more than just a giant hunk of ground beef in a loaf shape! This is a Meatloaf recipe for people who love their Meatloaf oozing with flavour, moist and tender yet not crumble apart when sliced, and a sticky caramelised meatloaf glaze.