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Rebellious Meatloaf Monster

This hearty meatloaf combines ground beef, breadcrumbs, and sautéed onions into a rustic, slightly charred loaf that’s baked until crispy on the edges and juicy inside. Its imperfect, rugged appearance and smoky glaze give it a rebellious charm, offering a comforting yet bold dish that celebrates resilience and honesty in every bite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g ground beef 80/20 for juiciness
  • 1 cup breadcrumbs panko preferred for crunch
  • 1 medium onion finely chopped and sautéed until translucent
  • 1 large egg acts as a binder
  • 2 tablespoons Worcestershire sauce adds umami and smoky depth
  • 1/4 cup ketchup or BBQ sauce for glaze and crust
  • to taste salt, pepper, cayenne season to your preference

Equipment

  • Large Mixing Bowl
  • Loaf pan
  • Baking sheet
  • Meat thermometer
  • Sharp knife

Method
 

  1. Preheat your oven to 180°C (350°F). Gather your equipment: a large mixing bowl, a loaf pan, and a baking sheet.
  2. Sauté the chopped onion in a skillet until it becomes translucent and fragrant, about 5 minutes. Let it cool slightly.
  3. In the large mixing bowl, combine the ground beef, sautéed onions, breadcrumbs, egg, Worcestershire sauce, and a pinch of salt, pepper, and cayenne. Mix gently until just combined, avoiding overworking the meat for a tender texture.
  4. Shape the mixture into a rough, rugged loaf with your hands—don’t worry about perfection; embrace its wild shape.
  5. Place the shaped loaf into the loaf pan, then transfer it to a baking sheet to catch drips and enhance crispiness.
  6. Bake for approximately 50 minutes, until the edges are dark and crispy, and the aroma is smoky and inviting.
  7. Check the internal temperature with a meat thermometer; it should read 70°C (160°F). The crust should be charred in spots, with a juicy, tender interior.
  8. Remove the meatloaf from the oven and let it rest for 10 minutes. This helps the juices settle, making slicing easier and cleaner.
  9. Spread a layer of ketchup or BBQ sauce over the top for a glossy, flavorful crust. Slice the loaf with a sharp knife, revealing its rugged, juicy interior.
  10. Serve slices hot, enjoying the crispy edges and tender, resilient center. Perfect for sharing or savoring solo with a side of your choice.

Notes

For an extra smoky flavor, add a dash of smoked paprika to the meat mixture. Feel free to experiment with spice levels to match your rebellious style.