Recipe of Quick Messy Meatloaf
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Simple Way to Make Perfect Messy Meatloaf. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Messy Meatloaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Messy Meatloaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Messy Meatloaf is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Messy Meatloaf estimated approx 45 mins.
To get started with this particular recipe, we must prepare a few components. You can have Messy Meatloaf using 11 ingredients and 4 steps. Here is how you can achieve it.
Messy and delicious because I didn't use breadcrumbs.
Ingredients and spices that need to be Take to make Messy Meatloaf:
- 1 lb Pasture Raised Ground Beef
- 1 each Egg
- 1/2 large Red Onion
- 3 clove Roasted Garlic
- 3 tbsp Mustard
- 1/2 can Tomato Puree
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 cup Red Wine
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
Instructions to make Messy Meatloaf
- I prefer pasture raised 85/15 or 90/10 beef. Started with 1 lb defrosted in a bowl
- roast garlic ahead, sautee onion in olive oil. Add to egg and all other items (without mustard or wine) in bottom of bowl. Blend well without beef first.
- Once ingredents are blended, mix in meat. Now add wine and mustard and mix again. Make sure all meat is mixed well with seasoning. I used a fork to make sure it's shredded and blended. Now add to pan in loaf
- Bake at 325°F for 25 min, I basted twice during baking.
I call this messy because i don't use breadcrumbs and it falls apart easier.
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