Recipe Ingredient
- 1kg ground beef
- 2 whole eggs, beaten
- 200ml milk
- 100g bread crumbs
- 1 tsp salt to taste
- ½ tsp black pepper to taste
- 1 bulb yellow onion, diced
- 25g unsalted butter
- 50g parsley, chopped
- ½ cup tomato ketchup
- Glaze
- 1 cup tomato ketchup
- 2 tbsp brown sugar
- Garnish
- 1 tsp chopped parsley
- 1 tsp lemon zest
- Mash
- 3 russet potatoes, cut into chunks
- 50g unsalted butter
- ½ tsp salt to taste
- ½ tsp black pepper to taste
- ½ cup milk
- 1 tbsp extra virgin olive oil
Instructions
- Whisk the eggs with the milk, then stir in bread crumbs, salt and pepper and allow the crumbs to soak in the milk for about 10 minutes until expanded.
- In the meantime, saute the onion in butter until wilted and starts to brown.
- Remove from the pan and stir into the egg mixture to combine.
- Then add ground beef, parsley and ketchup and stir together until well mixed.
- Line a loaf pan with baking parchment and fill with ground beef mixture, making sure that there are no air pockets as you pack the meat into the pan.
- Bake in a preheated oven at 180°C for 40 minutes until nicely browned.
- Turn the loaf out of the pan and remove all the parchment paper. With a pastry brush, coat the top and all sides of the meat loaf with the prepared glaze. Bake for another 10 minutes at 250°C until the glaze is thick and sticky.
- Allow to rest at least 15 minutes before carving. Garnish with parsley and lemon zest.
- In the meantime, prepare the mash. Boil chunky potatoes in about 3 cups of water for about 10-15 minutes until fluffy, drain off extra liquid and mash with butter until fluffy. Season with olive oil, salt and pepper to taste and lighten with milk.
- Scoop into a serving plate with a slice of meat loaf and extra garnish and tomato ketchup if desired.
