Piquant Meatloaf
Elevate your weeknight dinner routine with this Piquant Meatloaf, a zesty twist on a comforting classic. This hearty recipe combines the rich flavors of ground beef and Italian sausage, enhanced by a medley of aromatic spices like paprika, Italian seasoning, and a touch of red pepper flakes for just the right amount of kick. A velvety breadcrumb-and-milk mixture ensures the meatloaf is tender and moist, while a tangy homemade glaze made with ketchup, brown sugar, and apple cider vinegar adds a mouthwatering caramelized finish. Perfectly baked to juicy perfection, this flavorful meatloaf pairs beautifully with creamy mashed potatoes or roasted vegetables for a truly satisfying meal. Ready in just 80 minutes, it's an ideal combination of easy preparation and bold, unforgettable taste.
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Recipe Information
Ingredients
- 900 grams ground beef
- 250 grams Italian sausage
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 120 grams breadcrumbs
- 120 milliliters milk
- 2 large eggs
- 15 milliliters Worcestershire sauce
- 15 milliliters Dijon mustard
- 5 grams paprika
- 5 grams Italian seasoning
- 2 grams red pepper flakes
- 8 grams salt
- 3 grams black pepper
- 120 milliliters ketchup
- 30 grams brown sugar
- 10 milliliters apple cider vinegar
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper or grease a loaf pan.
In a small bowl, combine milk and breadcrumbs. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine ground beef, Italian sausage, chopped onion, minced garlic, soaked breadcrumbs, eggs, Worcestershire sauce, Dijon mustard, paprika, Italian seasoning, red pepper flakes, salt, and black pepper. Mix gently with your hands until evenly combined, being careful not to overwork the mixture.
Shape the meat mixture into a loaf on the prepared baking sheet or press it into the greased loaf pan.
In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar to create the glaze.
Spread half of the glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 50 minutes. Remove from the oven, spread the remaining glaze over the top, and return to the oven.
Bake for an additional 10 minutes, or until the internal temperature reaches 74°C (165°F) when tested with a meat thermometer.
Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy with your favorite sides such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 8848 mg | 385% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 78.3 g | ||
| Protein | 235.3 g | 471% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 588 mg | 45% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 3911 mg | 83% | |
*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.
