![]() Spread the glaze on top of the meatloaf and bake as instructed in the recipe. When you are ready to bake, remove the meatloaf from the fridge and let it sit on the counter for 30 minutes.Make the glaze and store it in an airtight container in the fridge.Cover with plastic wrap or foil and refrigerate for up to 24 hours. Assemble on a small baking sheet, but do not add the glaze.To make it a day in advance, follow these tips: To make our easy meatloaf glaze, combine ketchup, maple syrup, mustard, and Pickapeppa sauce (or Worcestershire sauce). As it bakes, it reduces and becomes a bit sticky. We spread the glaze on top just before baking. I love the sticky, caramelized glaze in this recipe. For clean edges while slicing, I use a serrated bread knife. The extra 10 minutes helps the juices set inside the meatloaf, making it moist and tender. Then, I leave it on the counter for 10 minutes before serving. To guarantee that it’s cooked perfectly, I use a thermometer to check the internal temperature, which should be 160° Fahrenheit. You’ll bake the meatloaf for 45 to 55 minutes in an oven preheated to 375° Fahrenheit. It also makes cleanup easier (scoring extra points in my book). You can use a pan, but a baking sheet helps the glaze caramelize even more than if it were baked in a loaf pan. We bake meatloaf on a baking sheet instead of in a loaf pan. It also stops the slices from falling apart. ![]() Other meatloaf recipes warn against over-mixing, but giving the mixture a good mix makes for a much better texture after baking. When mixing the meatloaf ingredients, don’t worry too much about over-mixing. We use a similar vegetable mixture when making turkey meatloaf. We also mix in crushed saltine crackers, eggs, ketchup, and a bit of mustard.Ĭooking the veggies before adding them to the meatloaf mixture brings out their natural sweetness, softens them, and cuts down on the raw flavor of the onion and garlic.
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