Classic American Meatloaf with Tangy Glaze

Name: Classic American Meatloaf with Tangy Glaze
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Ingredients: 113 g yellow onion, quartered; 2 garlic cloves; 57 g plain panko breadcrumbs; 85 ml unsweetened soy milk; 15 g Bob's Red Mill Egg Replacer; 30 ml water; 30 g ketchup; 15 ml Worcestershire sauce; 7.5 g kosher salt; 2.5 g ground black pepper; 2 g dried parsley; 1 g dried thyme; 907 g 85/15 ground beef; 85 g ketchup (for glaze); 14 g light brown sugar (for glaze); 5 g yellow mustard (for glaze); 5 ml Worcestershire sauce (for glaze)

Thermomix recipe: Classic American Meatloaf with Tangy Glaze. Ready in 75 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

113 g yellow onion, quartered
2 garlic cloves
57 g plain panko breadcrumbs
85 ml unsweetened soy milk
15 g Bob's Red Mill Egg Replacer
30 ml water
30 g ketchup
15 ml Worcestershire sauce
7.5 g kosher salt
2.5 g ground black pepper
2 g dried parsley
1 g dried thyme
907 g 85/15 ground beef
85 g ketchup (for glaze)
14 g light brown sugar (for glaze)
5 g yellow mustard (for glaze)
5 ml Worcestershire sauce (for glaze)

Instructions

Preheat your oven to 175°C (350°F). Line a rimmed baking sheet with parchment paper.
Place the quartered onion and garlic cloves into the Thermomix mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the mixing bowl with the spatula.
Add the panko breadcrumbs, soy milk, Bob's Egg Replacer, water, 30 g ketchup, 15 ml Worcestershire sauce, kosher salt, ground black pepper, dried parsley, and dried thyme to the bowl. Mix 10 sec / Speed 3.
Leave the mixture in the bowl to rest for 5 minutes. This allows the breadcrumbs and egg replacer to hydrate properly.
Add 907 g ground beef to the bowl, breaking it into several large pieces as you add it. Mix 10 sec / Reverse / Speed 2.5.
Open the bowl and inspect the mixture. If there are obvious areas of unmixed beef, scrape and fold them towards the center with the spatula, then mix again 3-5 sec / Reverse / Speed 2.5. Avoid overmixing to prevent a dense meatloaf.
Transfer the meatloaf mixture onto the prepared baking sheet. Gently form it 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.
Rinse the mixing bowl or use a small separate bowl for the glaze. Add 85 g ketchup, 14 g light brown sugar, 5 g yellow mustard, and 5 ml Worcestershire sauce. Mix 10 sec / Speed 3.
Spread approximately half of the prepared glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 40 minutes.
After 40 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top.
Return to the oven and bake for an additional 15-25 minutes, or until the internal temperature of the meatloaf reaches 71°C (160°F) when measured with a meat thermometer.
Remove the meatloaf from the oven and let it stand for 10 minutes before slicing and serving. This allows the juices to redistribute for a moister result.

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