An Old Family Favorite...my father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day.
For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside.
Place oven rack to middle position; heat oven to 350 degrees F. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to small bowl, set aside to cool.
In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined. Gently break-up ground beef in a large bowl. Add bread crumbs, parsley and cooked onion, bell pepper and garlic. Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute. If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick. Be careful not to overmix, and avoid squeezing the meat. Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets. Smooth top and edges of meat loaf with moistened spatula. Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes. Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes. Remove from oven, let stand 15 minutes. Transfer to a platter, and cut into thick slices.
Makes 6 to 8 servings.
* Note: My father makes his fresh bread crumbs with a knife...you can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).
A second batch of glaze, simmered over medium heat until thick and syrupy, about 5 minutes, is good to serve with the meatloaf.
Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6|
|Calories from Fat: 217 (54%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 114.8mg||35 %|
|Sodium 483.4mg||17 %|
|Potassium 629.7mg||17 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 21.6g|
|Protein 22.7g||32 %|
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Calories per serving: 400
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