Sunday lunch would simply not be complete without fragrant meatloaf. The golden crust, the juicy meat underneath and the gently roasted onion, these are the aromas and tastes that have accompanied this dish for generations.
Who doesn’t know the smell of freshly baked meatloaf! As soon as you open the oven, notes of onions, meat and spices waft through the kitchen, reminding you . Meatballs are one of those dishes that are easy to prepare, never disappoint, and can satisfy the whole family.
Watch the video from Varím s Kubíček with a recipe for homemade meatloaf on YouTube:
Proven tricks for perfect crispness
What about the fact that today you can buy meatloaf in a store or a butcher’s shop. The home just has something in it. It is crispy on the surface, juicy on the inside, and with every bite you can feel the harmony of meat, onion and spices. Just a few simple tricks and it becomes a dish that the family will ask for again and again.
And if there is any left? No problem. You can fry chopped meatloaf in a pan, make sandwiches or mix it into potato salad. You will see that even the remaining pieces can surprise you with their taste.
Don’t be afraid to experiment
And for those who want to experiment a little, you can mix grated carrot, celery or even an apple into the mixture. It will help lighten the meatloaf and add a subtle sweetness that pairs beautifully with the crispy crust. Then adjust the spices to your liking – cumin, thyme or garlic will give it a special character.
Recipe for homemade meatloaf
Raw materials:
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500 g of ground beef
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300 g of minced pork
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1 medium onion
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2 cloves of garlic
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2 eggs
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4 tablespoons of breadcrumbs
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100 ml of milk
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salt, pepper, nutmeg
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1 tablespoon of mustard
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a little oil or lard to grease the mold
Procedure:
Finely chop the onion and garlic and fry until golden. Pour milk over the breadcrumbs and let them soak. In a bowl, mix both types of meat, fried onions with garlic, eggs, soaked breadcrumbs, mustard and spices. Mix everything with your hands so that the mixture is pretty compact. Grease the mold with oil or lard and put the mixture into it. Brush the surface with a little oil and bake in an oven preheated to 180 °C for about an hour. After pulling, let rest for 10 minutes to allow the juices to distribute evenly.
The trick for a juicy meatloaf
To make it really juicy, put a strip of smoked bacon in the middle. It will help retain moisture and add a slightly smoky flavor. If you’re worried about browning too much, you can cover the tin with foil and remove it for the last 10 minutes to brown the surface nicely.
“The key to juiciness is properly soaked breadcrumbs, enough onions and, above all, to let the meat rest for a while after baking. When a strip of smoked bacon is inserted in the middle, you get extra juiciness and flavor. This is a trick I always use and it never fails,” says chef David Šlapák.
Homemade meatloaf is simply a classic that never disappoints. And when you serve it with potatoes, porridge, roasted vegetables or fresh bread, you get a small feast from an ordinary Sunday lunch that the family will look forward to again and again.
