SAUCE PACKET MEATLOAF

SAUCE PACKET MEATLOAF ikea

SAUCE PACKET MEATLOAF

SAUCE PACKET MEATLOAF ikea

SAUCE PACKET MEATLOAF

This glazed meatloaf is kept moist and juicy with a panade that’s madefrom day-old bread, and a zingy glaze from the leftover hot sauce andketchup packets we all accumulate and never end up using.
Prep Time 1 hr
Cook Time 1 hr
Course SOUCES
Servings 6

Equipment

  • 1 FLITIGHET Plate
  • 1 FRASERA Glass
  • 1 RINNIG Tea towel
  • 1 IDOLF Chair

Ingredients
  

PARSNIP PURÉE

  • 2 lb (900 g) parsnips, peeled, sliced inquarters lengthwise, peels reserved
  • 3 tbsp (45 ml) olive oil
  • 1 cup (250 ml) milk
  • 2 parmesan cheese rinds
  • ¼ cup (56 g) butter, cold and diced
  • Salt to taste

GLAZE

  • 15 ketchup packets, or ½ cup (125 ml)
  • 4 hot sauce packets, or 2 tbsp (30 ml)
  • tbsp (5 ml) worcestershire sauce
  • 3 tbsp (45 ml) honey

MEATLOAF

  • 1 cup (100 g) day-old bread, crusts removed
  • 1 cup (250 ml) milk
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 eggs
  • 5 cloves garlic, minced
  • 1 tbsp (7 g) black pepper
  • 2 tbsp (12g) salt
  • 2 tbsp (4½ g) paprika
  • 2 tbsp (4 g) ground cumin
  • ½ lbs (1 kg) ground beef
  • Glaze (recipe above)
  • Parsnip purée (recipe on previous page)

Instructions
 

PARSNIP PURÉE

  • Preheat the oven to 325°F (163°C).
  • Line a baking tray with a large sheetof foil. Spread the parsnips across the foiland drizzle with olive oil. Wrap tightly androast for 50 minutes or until very soft.
  • In a small pot, heat the milk, Parmesancheese rinds, and reserved parsnip peels.Simmer for 30 minutes and strain.
  • Add the roasted parsnips to the bowl ofa food processor. Purée with flavoured milkand add butter 1 piece at a time. Seasonwith salt.

GLAZE

  • Whisk all ingredients together in asmall bowl.

MEATLOAF

  • Preheat the oven to 350°F (175°C).
  • To make the panade, place the bread ina bowl, cover with the milk, and soak for10 minutes or until mushy in texture.
  • In a large bowl, combine the onion, carrot,eggs, garlic, black pepper, salt, paprika,and ground cumin.
  • Stir in the panade and carefully mix in theground beef. Avoid squeezing the meat orthe meatloaf will be compacted and tough.
  • Shape the meatloaf in a loaf pan or by hand,and then place it on a sheet pan lined withparchment paper.
  • Spread with a few tablespoons of the glaze,ensuring that the glaze does not mix withthe meat
  • Bake for 45 to 55 minutes or until aninstant-read digital thermometer reads155°F (69°C).
  • Brush with the remaining glaze severaltimes during baking to build up layersof caramelized glaze.
  • Slice and serve over the parsnip purée

Notes

Panade is made from bread and milk. This starchy paste is the secret to moist meatloaf.
Keyword SAUCE PACKET MEATLOAF
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