UNITS
SCALE
INGREDIENTS
MEATLOAF
- 2 lbs Beef , ground
- 1 medium Yellow onion, finesly chopped
- 2 large Eggs
- 3 cloves Garlic, minced
- 3 tbsp Ketchup
- 3 tbsp Parsley, finely chopped
- ¾ cup Breadcrumbs, preferably Panko
- ⅓ cup Milk, whole or 2%
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- ½ tsp Paprika, sweet
GLAZE
- ¾ cup Ketchup
- 1 ½ tsp White vinegar
- 2 tbsp Brown sugar
- 1 tsp Onion powder
- ¼ tsp Salt
- ¼ tsp Black pepper, freshly ground
ASPARAGUS
- 1 tbsp Olive oil , extra oil
- 1 lb Asparagus , trimmed
- ½ tsp Salt
- ¼ tsp Black pepper, freshly ground
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 2 tsp Lemon zest
METHOD
- Line a loaf pan with parchment paper. Preheat oven to 190°C / 375°F.
- In a large bowl, add beef, onion, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, black pepper and paprika. Mix well to combine.
- Add meat to the pan and gently press down to shape evenly. Bake in preheated oven for 40 minutes.
- In a small bowl, mix ketchup, vinegar, brown sugar, onion powder, salt and black pepper. Spread sauce over meatloaf and return to oven. Bake for an additional 15 to minutes.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus. Season with salt and black pepper. Sauté until asparagus turns bright green but still crisp, about 5 minutes.
- Make a well in the center of the skillet, add the butter and let it melt. Add the garlic and lemon zest to the butter. Sauté until garlic is fragrant, about 1 minute.
- Stir the asparagus with the garlic butter. Continue to sauté until the asparagus is done to your liking, about 1 to 2 additional minutes.
- Slice meatloaf and serve with asparagus.
NOTES
- Rest meatloaf for 10 minutes before slicing
- Alternatively, use a mixture of beef and pork (80/20)
- Mashed potatoes are a great additional accompaniment
