Mike`s Meatloaf US Style Based on German Recipe from 70s

Summary

Ingredients

• 1 ½ kg ground beef, mixed, or just ground beef (US favorite)
• 2 rolls, stale, soaked, squeezed out
• 3 onion (s), hot or mild
• 3 large egg (s), whisked
• 2 tablespoon parsley, dried or fresh
• 2 cloves garlic, finely chopped
• 250 g cheddar cheese, rated
• 10 small chilli pepper (s), red, dried, heat your choice
• 2 tablespoon Worcestershire sauce
• salt and pepper

Also: (optional)

• Pine nuts
• herbs Provence
• Paprika powder

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Instructions

1. For the meat dough, put all the prepared ingredients with the minced meat in a bowl. Now knead everything into a malleable meat dough and season well. You should really take your time with kneading. Mix for at least 15 minutes or more to allow the proteins to combine. With the food processor or by hand is secondary. I always do it by hand, you can tell when the consistency is there. When that`s done, cover the bowl and leave to draw in the refrigerator for at least 2 hours to allow the spices and cheese to develop flavor.
2. Get out of the fridge and shape the meat batter into the right shape. So in the dimensions for casserole, roaster, casserole dish, cast pan or the like, what fits in the oven and according to your preferences. In short, bring it into a nice shape and round off a bit at the ends. Preheat the oven to 180 ° C and fry the meatloaf for around 70 minutes. I don`t have exact times, everyone has a different oven, so check every now and then after 50 minutes. A thermo would be better, but unfortunately I don`t know the core temperature, I only do it by feeling.
3. Tip: Covering with ham, as with the Bacon Bomb recipes, is a good idea. By the way, you can find tons of the right side dishes here. For me it still takes time, I`m still sorting my collection and it is gradually coming in. Then have fun and good luck.