American meatloaf with tomato glaze
Tender beef meatloaf with breadcrumbs and a tomato-mustard glaze.
Active time20 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 125 ml whole milk
- 50 g beaten whole egg without shell
- 500 g beef mince with 15% fat
- 30 g Dijon mustard
- 1 g black pepper
- 15 ml Worcestershire sauce containing anchovies
- 3 g salt
- 8 g brown sugar
- 90 g wheat breadcrumbs
- 90 ml ketchup
Preparation
Preheat a conventional oven to 175 °C. Line a 20 × 10 cm loaf tin with baking paper.
- oven
- loaf tin
- baking paper
Crack the eggs into a bowl, beat them and weigh the stated amount without shell. Mix with the milk, Worcestershire, salt and pepper. Add the breadcrumbs and beef. Mix only until combined, without kneading. Put in the tin without packing tightly.
125 ml whole milk50 g beaten whole egg without shell500 g beef mince with 15% fat1 g black pepper15 ml Worcestershire sauce containing anchovies3 g salt90 g wheat breadcrumbs- bowl
- mixing bowl
- fork
- loaf tin
Mix the ketchup, mustard and sugar in a bowl. Spread evenly over the meatloaf.
30 g Dijon mustard8 g brown sugar90 ml ketchup- bowl
- spoon
Bake for about 60 minutes. Check that the centre reaches at least 75 °C for 30 seconds. Bake longer if needed. Remove, rest for 10 minutes, then lift out with the paper and slice.
- oven
- food thermometer
- oven gloves
- knife
- chopping board
Allergens
- Eggs
- Fish
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration