Meat and Nut Loaf
Elevate your comfort food game with this irresistibly hearty Meat and Nut Loaf! Packed with a savory blend of ground beef and pork, this recipe introduces a delightful twist by incorporating a mix of roughly chopped almonds, walnuts, and pecans for added texture and nutty richness. Enhanced with aromatic garlic, fresh parsley, and dried thyme, this flavorful loaf is topped off with a sweet-tangy glaze made from ketchup, brown sugar, and apple cider vinegar that caramelizes beautifully in the oven. Perfectly moist and outrageously satisfying, this protein-packed dish is a versatile crowd-pleaser. Ideal for weeknight dinners or Sunday feasts, serve it alongside creamy mashed potatoes or vibrant steamed vegetables for a truly comforting meal.
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Recipe Information
Ingredients
- 500 grams ground beef
- 500 grams ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 100 grams mixed nuts (almonds, walnuts, pecans), roughly chopped
- 100 grams breadcrumbs
- 2 large eggs
- 60 milliliters milk
- 15 milliliters Worcestershire sauce
- 15 grams fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 60 milliliters ketchup
- 30 grams brown sugar
- 5 milliliters apple cider vinegar
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, combine the ground beef and ground pork. Mix gently to avoid overworking the meat.
Add the chopped onion, minced garlic, mixed nuts, breadcrumbs, eggs, milk, Worcestershire sauce, parsley, dried thyme, salt, and black pepper. Use clean hands or a wooden spoon to mix until evenly combined.
Transfer the mixture into the prepared loaf pan. Press down gently to eliminate air pockets and shape the top for even cooking.
In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar to make a glaze.
Spread the glaze evenly over the top of the meatloaf using a spoon or pastry brush.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until the internal temperature reaches 70°C (160°F) when checked with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes in the pan to allow the juices to settle.
Carefully lift the meatloaf out of the pan and transfer it to a cutting board. Slice and serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
