Eosinophilic Esophagitis Friendly Garlic Herb Beef Meatloaf with Lemon
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
5.0(17)
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 lbs ground beef (80/20)
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 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. - 4 cloves garlic, minced
- ½ medium yellow onion, finely grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ½ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- ½ tsp dijon mustard
Instructions
- 1
Preheat the oven to 350°F (175°C). Place a 9x5-inch loaf pan on a rimmed baking sheet.
- 2
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
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