Juicy Meatloaf
A meatloaf that genuinely stays moist, and it does for three reasons that work together: soaked breadcrumb, which holds water; finely grated vegetables, which give up their own; and pieces of ham and olive, which form small moist pockets inside.
The oven sequence is what stops it drying out: 40 minutes sealed airtight in foil and only then 30 minutes open. Juice first, crust second — in that order and not the other way round.
And the energetic mixing in the first step is not a detail: without it the bind never develops and the loaf falls apart when you cut it.
Ingredients
- 1.3 kg ground beef (beef mince)
- 1 carrot, in very small dice or grated
- 1 celery stick, chopped
- 1 onion, chopped
- 2 eggs
- 3 tbsp breadcrumb, finely processed
- 100 g cooked ham, chopped
- 100 g green olives, chopped
- 1 tbsp mustard
- 3 tbsp puréed tomatoes
- 3 tbsp grated cheese
- 1 tbsp dried oregano
- Fresh parsley, salt and black pepper, to taste
- Corn or sunflower oil for the tray
Method
- 1
In a large bowl, combine the ground beef with the onion, the celery and the carrot. Knead energetically to develop the bind: without it the loaf falls apart when you cut it.
- 2
Add the ham, the olives, the puréed tomato, the mustard, the eggs, the cheese and the breadcrumb. Season with salt, pepper and the oregano, rubbing it between your hands to release its aroma. Combine well and rest it in the fridge for 30 minutes.
- 3
Line a tray with aluminium foil, brush it with a little oil and shape the meat into a cylinder on it. Close the foil airtight so the juices cannot escape.
- 4
Bake at a moderate 170-180 °C for 40 minutes.
- 5
Open the foil carefully and carry on cooking for another 30 minutes so the surface browns. Juice first, crust second: reversing the order dries the loaf out. Let it rest for a few minutes before slicing.