Picture the scene: Two pounds of pristine, marbled meat waiting to be manipulated and molded into a flavorful dinner. Using an array of ingredients (without mustard – all out!) I created my first-ever Bismo’s Meatloaf!
Although I am a mom, I don’t have the years under my belt to own “Mom’s” – not yet at least! So, for now, my nickname will suffice. 🙂
Think moist texture and bold flavor. Now think beef, pork and veal. Yes, this is the REAL deal.
- 2 pounds ground beef/pork/veal mix
- 1/2-1 cup plain panko crumbs
- 1 tablespoon + 1 teaspoon worcestershire sauce
- 3/4 cup milk
- 1 egg
- 1 small onion, diced
- 1 tablespoon crushed garlic
- 2 teaspoons chili garlic sauce (I used Huy Fong Foods brand – green cap)
- pinch salt
- pepper, to taste
- 1 tablespoon brown sugar
- 1/3 cup ketchup
- 1 tablespoon reduced balsamic (I used Secoli’s Fig Balsamic)
- Preheat oven to 350° F.
- In a large bowl, using your hands (or wearing gloves!), massage the meat with the panko crumbs, worcestershire sauce, milk, egg, onion, garlic, chili garlic sauce, salt and pepper. (Careful not to over mix.)
- After ingredients are incorporated well, transfer meat to an oiled baking sheet. (Spray olive oil works perfectly!)
- Form meat into a semi-loose log. Note: The tighter and more compact, the more dense (and possibly dry) meat.
- In a small bowl, combine ketchup, brown sugar, balsamic and extra worcestershire.
- Pour sauce over meatloaf and spread to cover top and sides.
- Bake meatloaf between 50-60 minutes based on thickness.
- Slice into 1/2 or 1 inch pieces and enjoy!