MEATLOAF

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I never had meatloaf before until I moved to this country. The name is exactly as it suggests: a loaf of meat. How delicious! The key to making a tasty meatloaf is for it to be juicy, as the meat can become dry when baking. That can be accomplished by using some good olive oil, blending the onions rather than adding them whole, and beer! The recipe below simplifies making the meal, which can be a treat for your dining guest. The best part is that, if there are any leftovers, you can make sandwiches for lunch the following day. Try yours today!

Prep Time: 10 Minutes

Wait Time: 1 Hour

Bake Time: 1 Hour

Ingredients:

1 ½ pounds ground beef

1 whole onion

½ can of beer, any regular lager or ale will do. I used Yuengling

Salt

Black pepper

Olive oil

2 tbsps Oregano

1 tbsps red chili flakes

½ tbsp garlic powder

½ tbsp onion powder

1 teaspoon paprika

1 teaspoon thyme

1 teaspoon Aleppo pepper

Instructions:

  • In a blender or food processor, add the onion, a sprinkle of salt, pepper, oregano, and a drizzle of olive oil. Blend until a slurry forms
  • In a large metal bowl add the ground beef. Cover the ground beef with the onion mixture. Add the seasonings and salt and pepper to your liking. Add the beer. Using a fork, mix and fluff the ingredients together until incorporated. Set aside to marinate for 30 min to an hour
  • Preheat the oven to 350 degrees
  • Coat a baking pan with olive oil. Transfer the meat to baking pan, add a drizzle of olive oil, and form a loaf shape. If you have a loaf pan, you can transfer it to that, just be sure you oil it up first

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  • Bake in the bottom rack for one hour. Let the meatloaf rest for 10 minutes before cutting up and serving
  • Once meatloaf has cooled, serve with side dish of choice, such as mashed potatoes, green beans, etc. I chose to make a sandwich out of it. If there are leftovers, you can make hearty sandwiches for lunch the following day
  • Enjoy!

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