If you are looking for a classic recipe for meatloaf, or in English Meatloaf, we suggest you try this one.
It has been tested by more than one generation and implemented by British chef Jamie Oliver.
According to him, meatloaf gets even better on the second day.
You can cook this dish both in the oven and on the grill!
- beef – 800 grams
- Onions – 1 pc.
- Green pepper – 1 pc.
- Carrot – 1 pc.
- Garlic – 1-2 cloves
- Cumin – 1 teaspoon
- Coriander – 1 teaspoon
- Dried oregano – 2 teaspoons
- Dijon mustard – 2 teaspoons
- Worcester sauce – 2 teaspoons
- Bread crumbs – 100 grams
- Large salt
- Ground black pepper
- One chicken egg – 1 pc.
- Cheddar cheese – 150 gr.
- BBQ sauce – 100 ml
- Ketchup – 50 ml
- Tabasco sauce
- Ground chili pepper
To make the dressing, mix the barbecue sauce with the ketchup, adding a few drops of Tabasco and a pinch of chili, then set aside.
Peel the onions, carrots and peppers and slice. Preferably in small cubes of equal size. Crush the garlic with a knife and chop too.
Mash the cumin and coriander seeds in a mortar.
Saute onion and garlic in olive oil until soft and transfer to a large bowl.
Wrap the crackers in a towel and crush them with a rolling pin to a fine crumb. You can use breadcrumbs instead of crackers. Fold them in with the onions.
Add the oregano, mustard, cumin and coriander, oregano, Worcester sauce and minced meat.
Whisk the egg and add to the mixture, then use your hands to mix everything together until smooth. Grate half of the cheese (if you like) and incorporate.
Line a baking dish with parchment paper. Spread the mixture in it and form a rectangular loaf.
Cover with half the sauce and place in the oven to bake for 30-60 minutes, or until tender.
Before removing from the oven, sprinkle grated cheese on top (if using) and continue cooking for a minute until melted.
Transfer to a board and let cool for about 20-30 minutes, then slice and serve drizzled with the remaining sauce.