Meatloaf
60 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 160 °C. Pour water into a roasting pan to a height of 2 cm.
Cut the bread rolls into 1 cm cubes, place them in a bowl and pour milk over them to soften. Finely chop the onion. Peel and crush the garlic.
Place the minced meat into a large bowl, add the soaked bread rolls, remaining ingredients, and mix thoroughly. With wet hands, shape the meat mixture into a loaf. Smooth it, brush the surface with water, and place it into the roasting pan.
Chef's tip
For meatloaf, use half lean beef and half fattier pork. Beef alone tends to be dry and crumbly. You can thicken the meatloaf mixture with breadcrumbs as needed, or add a little water. Freshly crushed caraway seeds will give the meatloaf a more distinct and better flavor than store-bought ground caraway. You can crush them in an old mortar. Literally pat the meatloaf into shape so that the meat mixture binds well and no air bubbles remain. The baked meatloaf should be soft, springy, and juicy. To the meatloaf, you can add thyme or red paprika to taste, or you can cover its surface with slices of bacon. Before baking, you can insert hard-boiled eggs into the meatloaf or add diced fragrant bacon or pancetta. Meatloaf also tastes excellent cold, just with bread and mustard.