Red Meat Allergy Friendly Garlic Herb Beef Meatloaf with Lemon
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 lbs ground beef (80/20)
See allFoster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 2 large eggs, lightly beaten
- 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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