American Meatloaf
6 servings
120 minutes
American meatloaf is a symbol of home comfort and flavor, originating from the depths of American cuisine. Its history begins in European traditions but has become an iconic dish for family dinners in the USA. The combination of beef and chicken mince gives it a rich taste, while the addition of herbs and spices adds brightness and aroma. Red pepper adds a slight spiciness, and breadcrumbs make the texture soft. Baked in a mold, it absorbs its own juices, becoming incredibly juicy. This meatloaf is perfect for both festive tables and everyday meals. It can be served hot or cold and is convenient to freeze for later use.
1
Beat the eggs, chop the greens, remove seeds and finely chop the red pepper. Mix all the ingredients, squeezing the minced meat between your fingers until everything is combined. Instead of breadcrumbs, you can use matzo flour.
- Chicken egg: 2 pieces
- Parsley: 80 g
- Red chili pepper: 1 piece
- Ground beef: 500 g
- Ground chicken: 500 g
- Breadcrumbs: 50 g
- Basil: 4 tablespoons
- Oregano: 1 teaspoon
2
Preheat the oven to 180 degrees. Line a loaf pan with parchment paper for 1 kg capacity. Place the meat mixture in the pan, put the pan on a baking sheet, and bake for about one and a half hours until cooked through.
3
The meat will release a lot of juice, so the roll should be left in the mold for 15-20 minutes until all the juice is absorbed back. Flip the roll onto a board and cut into thick slices. Cool down. It can also be frozen whole or sliced.
