Thanks to the high protein and iron-rich qualities of beef, meatloaf is a great choice to help Senior Living residents meet their nutrition needs. Meatloaf is extremely tender, making it easier to cut, chew and swallow than a whole muscle protein. Plus, it is cost effective, can easily be made in large quantities and, because the flavour improves the next day, it’s a great make-ahead menu item.
Ingredients
Here are the following ingredients:
- 4 cloves garlic
- 8 oz (250 g) coarsely chopped onion, about 2 cups (500 mL)
- 3½ lb (1.75 kg) Ground Beef (Extra Lean)
- 6 large eggs
- 2½ cups (625 mL) seasoned bread crumbs
- 4 tsp (20 mL) brown sugar
- 2 tsp (10 mL) chili powder
- 2 tsp (10 mL) dry mustard powder
- ½ cup (125 mL) tomato paste
- ⅓ cup (75 mL) cold milk
- ¼ cup (60 mL) ketchup
- ¼ cup (60 mL) Worcestershire sauce
- 2 tbsp (30 mL) liquid beef bouillon base
- 4 tsp (20 mL) kosher salt
- 1 tsp (5 mL) freshly ground black pepper
- ¼ cup (60 mL) barbecue sauce
Service
- 2 cups (500 mL) barbecue sauce
Preparation
- Pulse garlic and onion in robot coupe until finely chopped; transfer to a large mixing bowl.
- Add ground beef, eggs, bread crumbs, sugar, chili powder, mustard powder, tomato paste, milk, ketchup, Worcestershire sauce, beef bouillon base, salt and pepper. Mix gently until well combined.
- Divide mixture between 2 greased 9 x 5-inch (23 cm x 12 cm) loaf pans. Brush each meatloaf with 2 tbsp (30 mL) barbecue sauce. Cover tightly with foil.
- Bake, in conventional oven at 350°F (180°C), for 1 hour; remove foil. Bake for an additional 15 to 20 minutes or until a digital instant-read thermometer inserted into centre of meatloaf reads 160°F (71°F).
- Hold for service or cool completely, then cut each meatloaf into 8 1-inch (2.5 cm) slices. Return to pan, cover and refrigerate.
Service
- Place a slice of meatloaf in a small dish and cover with foil. Bake, in conventional oven at 425°F (220°C), until heated through.
- Serve with 2 tbsp (30 mL) barbecue sauce (slightly warmed).
Chef's Tip
To easily remove cooked meatloaf, line loaf pans with parchment paper that overhangs the edges, to use as handles for lifting.
Substitute milk with water or broth if preferred.
Meat mixture can also be rolled into meatballs to serve with rice or in a sandwich. Serve with mashed potato or rice and steamed vegetables. Meatloaf holds well and the flavour is even better the next day.
Beef Cuts
Ground Beef
Extra Lean Ground Beef (10% Max. Fat)
