Description
Michael Symon’s meatloaf delivers hearty comfort with Cleveland-style flair. Home cooks can easily craft this savory dish using simple ingredients and classic techniques.
Ingredients
Scale
- 2 lbs (0.9 kg) ground beef
- 8 oz (226 g) smoked sausage (kielbasa), optional
- 2 large eggs, beaten
- 1 head roasted garlic, mashed
- 1 cup peeled and grated yellow onion
- 1 cup breadcrumbs
- 1 cup ketchup
- ½ cup fresh parsley leaves, finely chopped
- ⅓ cup light brown sugar
- 3 tbsps Worcestershire sauce
- 3 tsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider or sherry vinegar
- 1 tsp cayenne
- 1 tsp paprika
- ½ tsp Old Bay spice mix
- 3 heads garlic
- Kosher salt
- Freshly ground black pepper
Instructions
- Glaze Preparation: Whisk ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and ground black pepper in a medium bowl until smooth and well-integrated.
- Thermal Configuration: Heat oven or grill to 375°F (190°C), arranging cooking surface with asymmetric heat zones for optimal cooking performance.
- Meat Mixture Assembly: Thoroughly blend ground meat with breadcrumbs, onion, parsley, cayenne, paprika, Old Bay seasoning, Worcestershire sauce, eggs, and garlic. Incorporate kielbasa if desired, ensuring complete encapsulation within the meat mixture.
- Loaf Formation: Craft a uniform loaf shape, meticulously spreading the prepared glaze across the entire exterior to create a rich, caramelized coating.
- Cooking Process: Roast the meatloaf for approximately 60 minutes, monitoring internal temperature until it reaches 160°F (71°C). Simultaneously, if desired, roast whole garlic heads at 400°F (204°C) wrapped in foil with olive oil for an optional flavor enhancement.
- Resting and Serving: Allow meatloaf to rest for 10 minutes, enabling moisture retention and structural stabilization. Slice and plate with roasted potatoes, fresh salad, or prepare as a gourmet sandwich filling.
Notes
- Master the Meat Mixture: Thoroughly mix ingredients by hand to prevent overworking, which can make the meatloaf tough and dense. Gentle mixing ensures a tender, juicy result.
- Control Glaze Caramelization: Watch the glaze closely during the last 15 minutes of cooking to prevent burning. The sugars can quickly transform from glossy to charred if unattended.
- Check Internal Temperature: Use a reliable meat thermometer to confirm the 160°F safety zone. This prevents undercooking while maintaining the meatloaf’s succulent texture.
- Rest and Recover: Let the meatloaf sit for exactly 10 minutes after cooking. This crucial resting period allows juices to redistribute, guaranteeing each slice remains moist and flavorful.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg