Meatloaf With Toast

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 28 April, 2013

Meatloaf With Toast
prepTime cookTime
15 minutes 20 minutes
Serves rating
4
Meatloaf With Toast
  • 4.00 / 5 5
10 votes, 4.0 avg. rating (81% score)

Summary

Meatloaf With Toast is a much tastier mix with ground sirloin and sweet Italian sausage, flavored with chopped onion and pickles, fresh parsley, sourdough breadcrumbs and a combination of ketchup, Worcestershire and Hot Sauce that’s mixed with the meat and brushed over the top.

Ingredients

  • Ground beef, chuck or sirloin    :- 450 grams
  • Sweet Italian sausage, cut from their casings    :- 225 grams
  • Ketchup    :- 1/2 cup / 120 ml
  • Worcestershire sauce    :- 1 tablespoon / 14 ml
  • Tabasco    :- 2 teaspoons / 9 ml
  • Dill pickles, chopped    :- 1/2 cup /
  • Yellow onion, finely chopped    :- 1 1/2 cups / 240 grams
  • Garlic cloves, finely minced    :- 3
  • Parsley, fresh and finely chopped    :- 1/2 cup / 30 grams
  • Bread crumbs, preferably fresh, preferably sourdough    :- 1/2 cup / 75 grams
  • large Egg, lightly beaten    :- 1
  • Kosher salt    :- 1/2 teaspoon

         For Glaze :

  • Tomato ketchup    :- 1/4 cup / 120 ml
  • Worcestershire sauce    :- 2 teaspoons / 10 ml
  • Tabasco    :- 1 teaspoon / 5 ml

Accompaniments

  • White sandwich bread, toast
  • Tomato ketchup
  • French fries

Preparation

  1. Preheat the oven to 180 degrees C.
  2. Break the beef and sausage into golfball-sized hunks and place them in a large, wide bowl. In a second large bowl, whisk together 1/2 cup ketchup with 1 tablespoon Worcestershire sauce and 2 teaspoons Tabasco sauce. Pour evenly over the beef and sausage. In the same bowl, mix the pickles, onion, garlic, and parsley, then scatter the mixture over the beef and sausage. Sprinkle the bread crumbs evenly over the top, then add the egg and the salt. With your fingers spread wide apart, gently mix the ingredients together in 6 to 8 gathering motions, until the ingredients begin to be uniformly blended.
  3. Transfer the mixture to a 9-X-13-inch roasting pan and pat it into a loaf shape. Bake for 35 minutes on the middle rack. The loaf will render some fat and the surface will begin to brown.
  4. Whisk the remaining 1/4 cup ketchup, 2 teaspoons Worcestershire sauce, and 1 teaspoon Tabasco sauce together in a small bowl. Brush the glaze generously over the top of the meat loaf. Continue to bake until the glaze stiffens and darkens slightly, about 15 minutes. Let rest for 10 minutes before slicing and serving.
  5. For optimum flavor, let cool to room temperature, tent the roasting pan with aluminum foil, and refrigerate for 24 hours. The next day, reheat the loaf, covered with the foil, in a warm oven.
  6. Transfer it to the serving dish serve along with bread toast, tomato ketchup and french fries.
Meatloaf With Toast
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Recipe type: Lunch, Lunch Box, Sandwich
Cuisine: World, American, Indian, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Juniorchef-Meatloaf With Toast is a much tastier mix with ground sirloin and sweet Italian sausage, flavored with chopped onion and pickles, fresh parsley, sourdough breadcrumbs and a combination of ketchup, Worcestershire and Hot Sauce that’s mixed with the meat and brushed over the top.
Ingredients
  • Ground beef, chuck or sirloin :- 450 grams
  • Sweet Italian sausage, cut from their casings :- 225 grams
  • Ketchup :- ½ cup / 120 ml
  • Worcestershire sauce :- 1 tablespoon / 14 ml
  • Tabasco :- 2 teaspoons / 9 ml
  • Sour dill pickles, chopped :- ½ cup /
  • Yellow onion, finely chopped :- 1½ cups / 240 grams
  • Garlic cloves, finely minced :- 3
  • Parsley, fresh and finely chopped :- ½ cup / 30 grams
  • Bread crumbs, preferably fresh, preferably sourdough :- ½ cup / 75 grams
  • large Egg, lightly beaten :- 1
  • Kosher salt :- ½ teaspoon
  • For Glaze :
  • Tomato ketchup :- ¼ cup / 120 ml
  • Worcestershire sauce :- 2 teaspoons / 10 ml
  • Tabasco :- 1 teaspoon / 5 ml
  • Accompaniments
  • White sandwich bread, toast
  • Tomato ketchup
  • French fries
Instructions
  1. Preparation
  2. Preheat the oven to 180 degrees C.
  3. Break the beef and sausage into golfball-sized hunks and place them in a large, wide bowl. In a second large bowl, whisk together ½ cup ketchup with 1 tablespoon Worcestershire sauce and 2 teaspoons Tabasco sauce. Pour evenly over the beef and sausage. In the same bowl, mix the pickles, onion, garlic, and parsley, then scatter the mixture over the beef and sausage. Sprinkle the bread crumbs evenly over the top, then add the egg and the salt. With your fingers spread wide apart, gently mix the ingredients together in 6 to 8 gathering motions, until the ingredients begin to be uniformly blended.
  4. Transfer the mixture to a 9-X-13-inch roasting pan and pat it into a loaf shape. Bake for 35 minutes on the middle rack. The loaf will render some fat and the surface will begin to brown.
  5. Whisk the remaining ¼ cup ketchup, 2 teaspoons Worcestershire sauce, and 1 teaspoon Tabasco sauce together in a small bowl. Brush the glaze generously over the top of the meat loaf. Continue to bake until the glaze stiffens and darkens slightly, about 15 minutes. Let rest for 10 minutes before slicing and serving.
  6. For optimum flavor, let cool to roContinentalom temperature, tent the roasting pan with aluminum foil, and refrigerate for 24 hours. The next day, reheat the loaf, covered with the foil, in a warm oven.
  7. Transfer it to the serving dish serve along with bread toast, tomato ketchup and french fries.

 

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