Eosinophilic Esophagitis Friendly Classic Beef Meatloaf
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Learn more āIngredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp worcestershire sauce
- Ā½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ā cup plain breadcrumbs
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp ketchup
- 1 tsp dijon mustard
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tsp dried thyme
- 2 lbs ground beef (80/20)
For the glaze
- Ā½ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Heat the olive oil in a small skillet over medium heat, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the glaze ingredients ā ketchup, brown sugar, apple cider vinegar, and Dijon mustard ā until smooth. Set aside.
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