Golden Secret Meat Loaf Food

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

GOLDEN SECRET MEATLOAF

Steps:

• Combine bread crumbs, applesauce, salt, nutmeg and pepper. Add in ground beef, onion and egg. Mix lightly but thoroughly. Cut cheese into 1/2 inch cubes and fold into meat mix. Pack into a 9x5 inch loaf pan. Bake in a 350 degree oven for 1 hour 15 min. Let stand 10 min before removing from pan.

GOLDEN SECRET MEAT LOAF

Steps:

• In a large bowl, combine the egg, applesauce, bread crumbs, onion, nutmeg, salt and pepper. Add ground beef; mix well. Fold in cheese. Pat into a 9x5-in. loaf pan. Bake at 350° for 1-1/2 hours or until no pink remains. Drain. Let stand a few minutes before slicing.