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moist meatloaf recipe
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Our moist meatloaf recipe delivers incredible flavor without the fuss, perfect for busy weeknights or a cozy Sunday dinner. It’s a family-friendly favorite that always turns out juicy and delicious.
Ingredients
- 680 g (1.5 lb) lean ground beef (from a permissible animal source)
- 120 g (1 cup) finely diced yellow onion
- 2 cloves minced garlic
- 100 g (1 cup) finely diced red bell pepper
- 80 g (1 cup) plain breadcrumbs (ensure no animal fats or alcohol)
- 1 large egg
- 30 ml (2 tablespoons) tomato paste, divided
- 15 ml (1 tablespoon) coconut aminos
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) ground coriander
- 7.5 ml (1.5 teaspoons) fine sea salt
- 2.5 ml (0.5 teaspoon) black pepper
- 30 g (0.25 cup) fresh flat-leaf parsley, chopped
- 15 ml (1 tablespoon) olive oil (for glaze)
- 10 ml (2 teaspoons) smoked paprika (for glaze)
- 20–25 threads saffron (steeped in 30 ml / 2 tablespoons warm vegetable broth) (for glaze)
- 30 ml (2 tablespoons) date molasses (for glaze)
- 15 ml (1 tablespoon) apple cider vinegar (for glaze)
- 60 ml (0.25 cup) vegetable broth (for glaze)
- 1 clove minced garlic (for glaze)
- Pinch of red pepper flakes (optional, for glaze)
Instructions
- Prep Ingredients and Mix Meatloaf: Preheat your oven to 190°C (375°F) and line a sturdy baking sheet with parchment paper. In a large bowl, gently combine the ground beef, finely diced onion, minced garlic, diced red bell pepper, breadcrumbs, egg, 15 ml (1 tablespoon) of tomato paste, coconut aminos, cumin, coriander, salt, black pepper, and chopped parsley. Mix until just combined and uniformly colored, avoiding overworking the meat.
- Form Loaf: On your prepared baking sheet, shape the mixture into a compact, even loaf, about 20 cm (8 inches) long and 10 cm (4 inches) wide. Ensure the edges are neat, as this helps it cook evenly.
- Prepare and Apply Glaze: In a small saucepan over medium heat, combine olive oil, the remaining 15 ml (1 tablespoon) tomato paste, smoked paprika, the saffron steeped in broth, date molasses, apple cider vinegar, vegetable broth, minced garlic, and red pepper flakes (if using). Bring it to a simmer, stirring continuously, then reduce heat and cook for 5-7 minutes until the glaze appears slightly thickened and fragrant. Brush about two-thirds of this rich, aromatic glaze evenly over the formed meatloaf.
- Bake and Rest: Bake the meatloaf for 30 minutes. Remove from the oven, brush with the remaining glaze, and return for another 20-25 minutes, or until an internal temperature of 71°C (160°F) is reached and the glaze is visibly glossy and slightly caramelized. After baking, let your meatloaf rest on the baking sheet for 10 minutes before slicing; this allows the juices to redistribute for a perfectly tender result.
Notes
To prevent overworking the beef, use a large wooden spoon for initial mixing, which helps keep it tender. If the glaze is too thick, add a splash more vegetable broth. Resting the meatloaf for 10 minutes after baking allows juices to redistribute for a tender result. For quick prep, use a food processor for dicing vegetables.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern / American Fusion
Nutrition
- Serving Size: 1 slice (113 g)
- Calories: 300 calories
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg