Instructions
1. Prepare the Meatloaf:
Preheat your oven to 350°F (175°C). In a large bowl, combine the ground meat, onion, carrots, celery, oatmeal, breadcrumbs, eggs, 6 tablespoons of ketchup, parsley, salt, and pepper. Using your hands or a spatula, mix until just combined. Avoid overmixing, as this will result in a dense meatloaf.
2. Shape and Initial Bake:
Gently form the mixture into a loaf shape and place it in a greased baking dish or on a parchment-lined baking sheet. Bake, uncovered, for 1 hour.
3. Prepare the Glaze:
While the meatloaf bakes, make the glaze. In a microwave-safe bowl or measuring cup, whisk together the ⅓ cup ketchup and cornstarch until smooth. Whisk in the beef consommé, dried basil, and hot sauce (if using). Microwave on high for 2-3 minutes, pausing to whisk halfway through, until the sauce is hot and has thickened slightly.
4. Glaze and Finish Baking:
After the first hour, carefully remove the meatloaf from the oven. Pour the warm glaze evenly over the top, allowing it to run down the sides. Return the meatloaf to the oven and bake for another 30 minutes, or until the glaze is set and the internal temperature reaches 160°F (71°C).
5. Rest and Serve:
Transfer the meatloaf to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, making it easier to slice. Serve warm with your favorite sides like creamy mashed potatoes or roasted green beans.
Chef’s Notes
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Don’t Overmix: For a tender texture, mix the ingredients until they are just combined.
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Sauce Alternative: The glaze can also be prepared in a small saucepan over medium heat. Whisk constantly until it comes to a simmer and thickens.
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Resting is Key: Letting the meatloaf rest before slicing is crucial for neat, perfect slices that hold their shape.
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