Let your bread soak in the milk, crumble the bread, add your eggs, spices and veggies!
Here we go!
2 pounds ground meat- I used hamburger! I have used ground chicken, a mix of pork and beef, or turkey!
3 pieces of bread! We like the Kroger's Private Label Golden Flax & Grain. They are large wheat slices. The nuts in the bread give great texture.
1 small Spanish onion- minced
1 red pepper- minced
2 minced garlic cloves
2 eggs- beaten
1 tablespoon of dried basil
2 teaspoons kosher salt
2 teaspoons of black pepper- fresh ground
1/2 cup of steak sauce
1 cup of ketchup
2 table spoons of Sambal- Asian chili & garlic paste. It is in a gold labeled jar, usually has a rooster on it with a green top.
2 tablespoons of dark brown sugar
1 teaspoon of kosher salt and fresh ground pepper
**Whisk together all ingredients to prepare your sauce**
Soak your bread in milk for 5 minutes. Rub the milk soaked bread in your hands. You are almost trying to create a wet sand consistency.
**God intended you to use your hands. That is why they are at the end of your arms. Besides, I did not get to make enough mud pies as a child.**.
Add you beaten eggs, veggies, and spices! You WANT to be gentle when incorporating your ground meat.
**Be careful that you do NOT over mix! Do not knead it like dough. I know this because I have done it. Your meatloaf will come out like a dry log. No one likes to eat dry logs. At least not my husband**
You can now shape your loaf! I bake on 400 degrees for 30 minutes. I use a half sheet pan lined first with foil, and then with parchment paper. The parchment paper prevents that slimy bottom layer. It is worth the effort to maintain a crusty bottom! (LOL) Then sauce your loaf. Now bake for another 30 or 45 minutes on 450 degrees until the meat is done. I check with a knife! Insert and wiggle until you can see how done it is!
This is really a show stopper. I know everyone has had lackluster meatloaf. You know that greasy saw dust texture. Well get prepared! This is a ruby red studded mahogany glazed delight! It is moist and tender. It provides the heat to the sweet! I served this with mash potatoes and lemon steamed asparagus.
As a side note: Crumble up your leftover meatloaf, add 1 cup of cooked rice (we use brown), 1 cup of mozzarella cheese, and stuff some beautiful peppers with this mix. Bake on 350 covered until peppers are soft! Remember, you can ROCK THAT PLATE!