Classic American Meatloaf

Thermomix recipe: Classic American Meatloaf. Ready in 80 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 115 g yellow onion, quartered
• 2 garlic cloves
• 60 g plain panko breadcrumbs
• 90 g unsweetened soy milk
• 1 tbsp Bob's Red Mill Egg Replacer
• 2 tbsp water
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1½ tsp kosher salt
• ½ tsp ground black pepper
• 1 tsp dried parsley
• ½ tsp dried thyme
• 907 g 85/15 ground beef
• 85 g ketchup (for glaze)
• 15 g light brown sugar (for glaze)
• 1 tsp yellow mustard (for glaze)
• 1 tsp Worcestershire sauce (for glaze)

Instructions

1. Preheat oven to 175°C (350°F). Line a rimmed baking sheet with parchment paper.
2. Place 115 g quartered yellow onion and 2 garlic cloves into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the mixing bowl.
3. Add 60 g panko breadcrumbs, 90 g unsweetened soy milk, 1 tbsp Bob's Red Mill Egg Replacer, 2 tbsp water, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1½ tsp kosher salt, ½ tsp ground black pepper, 1 tsp dried parsley, and ½ tsp dried thyme to the mixing bowl. Mix 10 sec / Speed 3.
4. Leave the mixture in the bowl for 5 minutes. This resting period is important to hydrate the breadcrumbs and egg replacer.
5. Add 907 g ground beef, breaking it into several large pieces as you add it. Mix 10 sec / Reverse / Speed 2.5.
6. Open the bowl and inspect the mixture. If there are obvious areas of unmixed beef, scrape/fold them toward the center and mix for an additional 3-5 sec / Reverse / Speed 2.5. Do not keep mixing until perfectly homogeneous to prevent a dense meatloaf.
7. Transfer the meatloaf mixture onto the prepared baking sheet. Gently form into an approximately 23 x 13 cm (9 x 5 inch) loaf, about 6-7.5 cm (2.5-3 inches) tall. Do not tightly compress it.
8. Rinse the mixing bowl. Add 85 g ketchup, 15 g light brown sugar, 1 tsp yellow mustard, and 1 tsp Worcestershire sauce for the glaze. Mix 10 sec / Speed 3.
9. Spread approximately half of the prepared glaze over the meatloaf.
10. Bake at 175°C (350°F) for 40 minutes.
11. Remove the meatloaf from the oven. Spread the remaining glaze over the top.
12. Return to the oven for approximately 15-25 minutes, or until the center of the meatloaf reaches an internal temperature of 71°C (160°F).
13. Remove from the oven and let stand for 10 minutes before slicing and serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.