BREADCRUMB SUBSTITUTE IN MEATLOAF RECIPES

Steps:

• To begin with, preheat your oven to 360 degrees Fahrenheit.
• Grease your 11-inch meatloaf pan with a thin layer of butter or oil.
• Peel and chop the garlic, onion, green chili and any other vegetables.
• Now you can finely chop the cilantro, parsley and pepper ground.
• Get a large mixing bowl and add the ground beef, chopped herbs and vegetables, oregano, mustard, ketchup, salt and pepper. Mix all of the ingredients together until fully combined.
• In another bowl, mix together the cornstarch and wheat flour. When combined, pour this mixture over the meat.
• Add the egg yolk to the mixture and begin combining the meat mixture with your hands. Remember to wash your hands afterwards.
• Add the mixture into your greased meatloaf pan and push it down until it is laying flat in the tray.
• To make the sauce, mix all of the ingredients together and place 3 to 4 tablespoons onto the surface of your meatloaf.
• Use aluminum foil to cover your meatloaf pan and cook in the oven for 30 minutes. Remove from the oven and add the remainder of the sauce on top of your meatloaf. Then place back into the oven for 15 minutes.
• Remove from the oven and allow to cool for a minimum of 20 minutes before tucking in.

Steps:

• Preheat the oven to 375°F degrees and grease a loaf pan (if using).
• Add all meatloaf ingredients to a large bowl. Using your hands, combine well. Form the mixture into a loaf shape and place on a greased baking dish or press into your greased loaf pan and flip out on the baking sheet.
• Bake for 20 minutes.
• While the meatloaf is baking, add all topping ingredients to a small bowl and whisk together.
• Remove meatloaf from oven and top with the ketchup mixture. Bake for an additional 10-15 minutes or until the meatloaf reaches 165°F.
• Remove from the oven and allow to rest for 15 minutes to let the juices settle before slicing and serving.
• Best stored in an air tight container in the fridge up to 5 days.