Homemade Meatloaf



  • °125 ml (1/2 cup) ketchup
  • °30 ml (2 tbsp.) brown sugar
  • °15 ml (1 tbsp.) mustard
  • +For meatloaf:
  • °350 g (about 3/4 lb) of ground beef
  • °300 g (2/3 lb) ground veal
  • °180 ml (3/4 cup) quick-cooking rolled oats
  • °125 ml (1/2 cup) ketchup
  • °125 ml chicken broth
  • °60 ml parsley
  • °15 ml (1 tbsp.) yellow mustard
  • °2 beaten eggs
  • °1 chopped onion
  • °salt and pepper to taste

* Preparation

Preheat roaster 180 °C (350 °F).
In a coliseum, mix the ground beef and veal with your fritters. Incorporate the rest of the constituents for the meatloaf, without compressing the medication.

Line a 23 cm x 16 cm (9 in. x 5 in.) loaf visage with a distance of diploma paper, letting the paper hang over the longer sides. Pour the admixture into the earth and position the face.
In another coliseum, mix the ketchup with the brown sugar and Dijon mustard. Spread the admixture on the meatloaf. Singe for 50 to 60 twinkles.


Remove from the roaster and cover the meatloaf with aluminum antipode. Let stand 10 to 15 twinkles. Unmold the meatloaf by lifting the diploma paper and placing it on a plate. Cut into slices.


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