Meatloaf with Onionbaked, moist, and sliceable
Beef meatloaf with sautéed onion, hydrated bread, and eggs, mixed just until combined and baked until moist, firm, and easy to slice.
Meatloaf is not just compacted ground meat. Hydrated bread retains moisture, the pre-cooked onion does not release raw water, and eggs bind the mixture. Minimal mixing prevents an elastic texture; shaping the loaf without compressing allows heat to reach the center, which should reach 71 °C before resting.
Ingredients
Mixture
Seasoning
Preparation
Sauté the onion
Cook the onion until soft and without liquid; let it cool.
10 minutesHydrate the bread
Mix bread and milk and wait 10 minutes, then mash into a paste.
10 minutesCombine without compacting
Mix meat, onion, bread, eggs, and seasonings just until distributed.
10 minutesShape and bake
Form a rectangle on a baking sheet and bake at 180 °C for 50 to 60 minutes, until the center reaches 71 °C.
55 minutesRest and slice
Wait 15 minutes before slicing to redistribute the juices.
15 minutes
Substitutions
White bread can be slightly dry but do not omit the liquid that protects the meat from drying out.
Storage
Cool, slice, and store in a closed container under refrigeration.
Approximate shelf life: Up to 3 days refrigerated or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
