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PRIME-CUT MEATLOAF

This recipe is different than most meatloaf recipes. No 1, there isn’t any milk, A super flavorful beef base is used and no need for a meatloaf pan. And everyone loves the glaze with a kick!

Servings

8

Ready In:

57 min

Calories:

487/serving

Good For:

Dinner

About this Recipe

The key to good flavorful meatloaf is to use our 80/20 ground sirloin.  If beef is too lean, it’s just isn’t flavorful.  80/20 ground sirloin has more fat and that equals more flavor.

Instead of soaking the bread in milk, opt for beef  or chicken base. Beef or chicken broth works too but the beef base has more flavor.  Any liquid will help meatloaf stay moist, so we love to use flavorful beef broth as much as possible.

For even more flavor,  use 3/4 tsp of onion and garlic powder. 

-Enjoy

  • 2 Pounds Prime Cut Beef ground beef (80/20)
  • 4 Slices white bread (food processed).
  • 1/3 cup beef broth. I used Better Than Bouillon Beef Base
  • 1 1/2 tbsp Worcestershire sauce
  • 2 eggs lightly beaten
  • 1 pinch ground thyme
  • 2 pinches dry parsley
  • 1 tbsp vegetable oil
  • 4 garlic cloves minced
  • 2 cups red onion diced
  • 2 Tbsp Kobe Roux Classic Steakhouse Rub (see link below)
    Glaze Recipe 
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 2 tsp black pepper
  • 2 tsp chili flakes

 

Step 1

Preheat the oven to 350 degrees Fahrenheit, or use your smoker for even more flavor.  Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes. Fill a baking sheet or sheet pan with water and place it on the very bottom shelve in the oven.

Step 2

Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic. 

Step 3

  • Cook until fragrant (about 30 seconds).  Remove the onions and garlic from the skillet and let it cool for about 5 minutes.

Step 4

  • To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes. 

Step 5

  • To a bowl add the ketchup, chili-flakes, pepper and brown sugar. Mix well. Reserve for later. 

Step 6

  • Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.

Step 6

    • For an easy clean up (optional) place the loaf on the baking sheet lined with heavy-duty aluminum foil or line it with parchment paper. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf. Put the meatloaf on the shelf right above the pan with water.

Step 6

    • Bake for 45-60 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit *See notes. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables. 

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