- Prep Time
- Cook Time
Great Tastes 2017-2018
3/4 cup (175 mL) milk
2 1/2 cups (625 mL) diced whole wheat bread, fresh or dried
1 lb (0.45 Kg) ground beef
2 Tbsp (30 mL) garlic
1/4 (60 mL) cilantro
1/4 (60 mL) red wine vinegar
2 Tbsp (30 mL) paprika
1 tsp (5 mL) salt
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground coriander
1 tsp (5 mL) allspice
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil.
Combine egg and milk and whip with a fork to mix. Add diced bread to milk mixture and allow it to soak, 10 minutes. If bread mixture remains fairly dry, add extra milk to moisten. Combine ground beef, garlic, cilantro, red wine vinegar and all seasonings and mix well.
Using clean hands, fold two mixtures together. Place the mixture on a foil-lined baking sheet and shape by hand into 4-5 individual loaves, each approximately 5-6-inches long and 3 inches thick. Bake until a thermometer inserted in the center reads 150°F, about 30-40 minutes. Let rest 5-10 min, allowing temperature to rise to 160°F (71°C).
Recipe created by chef Ben Kramer
Pairs well with Potato Flan.
- Individual meatloaves can be frozen and thawed & packed for future lunches.
- Using a thermometer to check internal temperature is important for food safety as well as ensures a tender, perfectly cooked meatloaf.