This classic meatloaf is an easy dish to make with the all-in-one capabilities of Multo®. From grating Parmesan cheese to dicing vegetables and sautéing the sauce, this recipe uses fresh ingredients to make a flavor-rich meatloaf that will cook in just 30 minutes. With sweet brown sugar, tangy Dijon mustard, and other great flavorings, your taste buds will enjoy every bite. You can even make this meatloaf keto-friendly and gluten-free by substituting just a few ingredients.
Prepare all of this recipe’s ingredients before forming it into a loaf for cooking. Start by dicing the cheese and sautéing the onions, garlic, and other spices.
The secret to the perfect meatloaf is achieving a certain level of moistness, and wet ingredients help here. The tomato sauce and Worcestershire sauce help make this meatloaf juicy. Eggs also bring moistness to the mixture and are one of the key items that hold the ingredients together to form a loaf shape. Eggs can be substituted with a flax egg (1 egg = 1 tablespoon of flaxseed + 3 tablespoons of water) or ¼ cup of applesauce. These substitutions reduce the amount of cholesterol in the dish while still bringing the needed wetness for a juicy result.
Breadcrumbs are a key ingredient to bind the ingredients together. To create a gluten-free version of this dish, you can replace the breadcrumbs with ½ cup of cooked quinoa per pound of meat or ⅔ cup of gluten-free rolled oats. For a keto-friendly meatloaf, use almond flour instead of breadcrumbs.
Meatloaf is commonly mixed and served with tomato sauce. Use your favorite premade tomato sauce (from a jar or homemade) for this recipe. It can be substituted with BBQ sauce, tomato-based salsa, or even ketchup.
Now it’s time to bake the meatloaf! Place the mixture into a lightly greased loaf pan and place in the oven for 60 minutes. Brush the top with your tomato sauce or choice of sauce halfway through. You want to cover your meatloaf with aluminum foil while it bakes to retain its moistness. Your final meatloaf should have an internal temperature of 160℉ / 71℃. Your meatloaf should have a dark red-brown color.
When you are cooking beef, you want to be sure that the internal temperature reaches at least 160℉ / 71℃ to avoid anyone getting sick. However, you may notice that the color inside your meatloaf is slightly pink even after its full cooking time. This is perfectly normal and is sometimes caused by a natural reaction between the heat and myoglobin in the meat. If anything, a slight pink color may indicate a juicier piece of meat.
Meatloaf is often served as the main protein dish of a meal. This recipe from Multo suggests cooking red potatoes to serve with the meatloaf. You could add your favorite side dish to make a complete meal, some classic choices include mashed potatoes, rice, garlic bread, or a salad. Use leftover meatloaf in sandwiches, tacos, or mixed with pasta.
Cooked meatloaf can be stored in the fridge in a tightly-sealed container for up to 4 days. You can also freeze the meatloaf to store for a longer period of time. Divide your meatloaf into smaller portions, wrap them in parchment paper and place in a plastic bag or container and use within 2 weeks.
This meatloaf recipe will never disappoint a hungry crowd. Although a rather heavy dish, meatloaf has protein and iron, and provides your body with essential nutrients. Enjoy this tasty recipe with various side dishes, and use the leftovers as a filling for sandwiches, or in quiches and casseroles. Be sure to also check out Multo’s other recipe ideas for inspiration and step-by-step directions for delicious meals!
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A flavorful meatloaf loaded with savory seasonings and baked with Parmesan-encrusted potatoes.
2 OZ / 55 G Parmesan cheese
6.5 OZ / 185 G yellow onion
3 EA garlic cloves
10 SPRIGS parsley
3 TBSP preferred vegetable oil
9 OZ / 260 G tomato sauce
5 OZ / 135 G dry breadcrumbs
2 EA large eggs
1.5 TBSP Worcestershire sauce
2 TSP Dijon mustard
1 TSP dried thyme
1 TSP smoked sweet paprika
1.5 TSP fine sea salt
0.75 TSP black pepper
24 OZ / 680 G ground beef (80/20 or 85/15)
2 TBSP brown sugar
2 TSP mustard powder
20 EA baby red potatoes, washed
Preheat oven to 180°C (350°F). Spray a 23x13cm (9x5-inch) loaf pan with oil and set aside.
Cut Parmesan into small chunks and add to mixing bowl. Grate with TURBO button for 10 seconds. Transfer to a small bowl and set aside.
Cut onion into quarters, then peel and cut out the root end. Peel garlic. Pick parsley leaves from the stems and discard stems.
Add onion, garlic, parsley, and 2 tablespoons oil to mixing bowl. Chop for 4 seconds / speed 7. Scrape down sides of mixing bowl.
Remove the measuring cup and sauté for 6 minutes / 250°F|120°C / speed 1. Add 60g (2oz) of the tomato sauce, breadcrumbs, eggs, Worcestershire sauce, mustard, thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper to mixing bowl. Mix for 30 seconds / speed 2. Transfer to a large bowl.
Add ground beef to bowl with seasonings. Mix with your hands until well combined, but do not overmix. Transfer beef mixture to prepared loaf pan and press down firmly. Place loaf pan on a large, rimmed baking sheet.
Place potatoes on baking sheet and toss with remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
Sprinkle reserved Parmesan over potatoes and toss again. Bake for 30 minutes. Rinse mixing bowl.
Add brown sugar, mustard powder, and remaining tomato sauce to mixing bowl. Cook sauce for 7 minutes / 212°F|100°C / speed 2. Scrape into a medium bowl.
After meatloaf has cooked for 30 minutes, brush top of meatloaf liberally with tomato sauce. Bake 30 minutes more or until the internal temperature reaches 70°C (160°F).
Serve meatloaf with potatoes and vegetables of choice. Enjoy your meal!
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