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gourmet meatloaf recipe
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This gourmet meatloaf recipe features a hidden layer of creamy smoked paprika and roasted red peppers, ensuring every slice is perfectly moist and flavorful. The combination of ingredients transforms a classic comfort food into a restaurant-quality meal.
Ingredients
- For the Meatloaf:
- 2 pounds ground beef (85/15 ratio)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1.5 cups panko breadcrumbs
- 1 large egg
- 0.25 cup vegetable broth
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons fine sea salt
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- For the Filling:
- 1 cup roasted red peppers, drained
- 0.5 cup full-fat cream cheese, softened
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon fine sea salt
- For the Glaze:
- 0.5 cup tomato ketchup
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- For Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté Aromatics: In a skillet over medium heat, sauté the diced onion for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Let the mixture cool completely.
- Prepare Meat Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, egg, broth, apple cider vinegar, salt, thyme, pepper, and the cooled onion-garlic mixture. Mix gently with hands until just combined, being careful not to overwork the meat.
- Make Filling: Use a food processor to blend the roasted red peppers, softened cream cheese, smoked paprika, garlic powder, and salt until completely smooth and creamy.
- Assemble Loaf: Preheat oven to 375°F (190°C). On parchment paper, press half of the meat mixture into a 10×8-inch rectangle. Spread the red pepper filling over it, leaving a 1-inch border. Top with the remaining meat mixture and seal the edges. Transfer the loaf to a baking sheet.
- Bake Initial: Bake the meatloaf for 45 minutes. While it bakes, prepare the glaze by whisking together the ketchup, tomato paste, maple syrup, apple cider vinegar, smoked paprika, and cayenne pepper.
- Glaze and Finish: Remove the meatloaf from the oven and spread two-thirds of the glaze over the top and sides. Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Let the finished meatloaf rest for 10–15 minutes before slicing to allow juices to redistribute. Slice, drizzle with the remaining glaze, and garnish with fresh parsley.
Notes
To avoid a dense texture, mix the meatloaf ingredients gently without overworking them. For best results and to prevent crumbling, let the meatloaf rest for 10-15 minutes after baking before slicing. Use an instant-read thermometer to ensure doneness; aim for an internal temperature of 160°F (71°C). If the meat mixture seems dry, add a splash of extra broth or milk during mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg