2 ounces (about 1 cup) fresh bread torn into small pieces
1/2 cup whole milk
2 pounds ground beef
1 large egg, beaten
1/2 cup diced onion
1/2 cup diced green bell pepper
2 TBSP paprika
2 tsp granulated garlic
2 tsp ground cumin
1 tsp salt
GLAZE:
2 TBSP unsalted butter
2 TBSP all-purpose flour
1 TBSP paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt
1 cup water
DIRECTIONS
Use a fork to mash the bread and milk together in a large mixing bowl then set aside for a few minutes to allow the bread to soak up the milk.
Add the remaining meatloaf ingredients to the bowl with the bread and milk and use your hands to mix together everything together until well combined.
Press the meat mixture evenly into an 8x4-inch loaf pan and cover with aluminum foil. Refrigerate for at least 2 hours (up to 24 hours) to allow flavors to meld.
Preheat the oven to 375°F.
Take the meatloaf out of the refrigerator and remove the foil. Lay the loaf pan on a rimmed baking sheet then bake the meatloaf, uncovered, in the preheated oven for 1 hour.
Make the GLAZE: Melt the butter in a small saucepan over medium heat. Stir in the flour, paprika, cumin, garlic, cayenne, and salt until well combined. Stir in the water and bring to a boil then reduce the heat to low and simmer over medium-low heat, stirring often, until thickened. Take the pan off the heat and set aside to cool, the glaze will thicken a little more as it cools.
Take the meatloaf out of the oven and spread the half the glaze on top of the meatloaf.
Return the meatloaf to the oven and continue to bake for about 10 more minutes.
Take the meatloaf out of the oven and transfer out of the loaf pan to a cutting board or serving plate and spread the remaining glaze on top. Let rest for about 10 more minutes before slicing and serving.
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