American meatloaf with barbecue glaze

Name: American meatloaf with barbecue glaze
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: American
Ingredients: 600 g minced beef (or beef and pork mix); 1 egg; 80 g breadcrumbs; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 100 ml milk; 1 tbsp Worcestershire sauce; 1 tsp salt; 1/2 tsp pepper; for the glaze: 100 ml barbecue sauce and 1 tbsp ketchup

Time: 1 hr 10 min (about 20 min hands-on)5 servingsapprox. 540 kcal / serving (estimated)approx. 33 g protein / serving

American meatloaf is a classic of everyday family dinners: minced meat baked in a loaf shape with a glossy, sweet and smoky barbecue glaze. Crumbs soaked in milk and a good rest give the soft, juicy texture.

American meatloaf with barbecue glaze (illustration)

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Method

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Soak the breadcrumbs in the milk for 5 minutes until softened.
Preheat the oven to 180 °C (165 °C fan) and line a baking tray with baking paper.
Gently combine the mince with the egg, onion, garlic, Worcestershire sauce, salt, pepper and soaked crumbs; don't overwork it.
Shape the mixture into a loaf of about 22×11 cm on the tray (or press into a 25 cm loaf tin).
Mix the barbecue sauce with the ketchup, brush half of it over the meatloaf and bake for 45 minutes.
Brush on the remaining glaze and bake for another 10-15 minutes until the centre reaches 71 °C; rest for 10 minutes before slicing.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Don't overwork the meat, or it gets tough and dense.
Brush on the glaze twice during baking, not only at the end.
Resting is essential: sliced hot, it falls apart.
Cold the next day it is great in sandwiches; keeps in the fridge for 4 days.

Frequently asked questions

Why did my meatloaf fall apart?

Not enough binder (egg, crumbs), or you sliced it hot; let it rest for 10 minutes.

Can it be frozen?

Yes, cooked or raw, wrapped in foil for 2-3 months.

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