Classic Meatloaf

Classic meatloaf spices up Sunday lunches and also works well for holiday dinners. The preparation is simple, so we recommend this recipe even to those who are not skilled in cooking.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 800 g Meat, beef, ground

  • 1 piece Onion, raw

  • 1 piece Carrot, fresh

  • 1 piece Green, raw

  • 3 pods Garlic, fresh

  • 2 spoons Butter, unsalted

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 2 teaspoons Worcestershire sauce

  • 1.4 dl Ketchup

  • 150 g Breadcrumbs, dried

  • 2 piece Egg, fresh

Steps

  1. Peel the onion and carrot and chop them finely. Wash the greens, clean them if necessary, and also chop them finely. Peel the garlic cloves and press them through a garlic press. Preheat the oven to 200 degrees Celsius. Grease a deep baking dish well.

  2. Place a larger pan on the stove and melt the butter in it. Quickly sauté the onion until fragrant. Add the garlic, carrot, and greens. Also quickly sauté the vegetables, then add the Worcestershire sauce and 1 dl of ketchup. Mix everything well and cover the pan to let the vegetables steam slightly.

  3. Beat the eggs in a bowl and add the breadcrumbs, ground meat, salt, and pepper. Knead the ingredients thoroughly. Add the sautéed vegetables, knead again, and shape the mixture into a loaf. Transfer the loaf to the greased baking dish, pour the remaining ketchup over it, then cover it with aluminum foil and bake for 45 minutes.

  4. Reduce the oven temperature to 180 degrees Celsius, remove the foil, and bake the loaf for another 15 minutes. Once the meatloaf is baked, slice it and serve it with an appropriate side dish.

Nutrition Information (Per 100g)

  • Calories: 240.7 kcal
  • Fat: 15.53 g
    • Saturated Fat: 5.85 g
  • Carbohydrates: 10.49 g
    • Sugars: 1.22 g
  • Protein: 12.76 g
  • Fiber: 0.65 g

Advice

If we want the meatloaf to be juicier, we need to cover it with aluminum foil. If we remove it 15 minutes before the end of baking, a crispy crust will form on the surface. Before slicing the meatloaf, we need to wait at least 10 minutes for it to cool slightly.