Because of the concept of meteloph type, the eyebrows increase me because this meat is a bread. But it is only when it is well implemented Very good. This simple meatlof is so full, so comfortable and so delicious that I am eager to eat the rest of the next few days (Hello melloof sandwich, I'm looking at you). This simple meatlof recipe is a traditional homemade meteloof that we all know and love – tender, juicy, filled with taste and on top with tomato glaze. This is perfectly perfect after mashed potatoes and green beans. Like a pure comfort plate!
All recipes are tested hard in us Nashville test kitchen To make sure they are easy, affordable and delicious.
“Made the exact per recipe. Was juicy and dishes. My new Husband said that this is the best meteloof I did. Thank you! “”
Madlin
There is no comfortable food like my famous metelof recipe. This is one of my favorite recipes on the budget byte, with almost 200 5-star reviews. This is the winner each time and tested to make sure it is completely stupid (and tested and tested).
This homemade meatlof recipe is very simple, but amazingly good. Here are the ingredients you need:
- Ground beef: The ground beef is the basis for this recipe and I suggest using 80/20 (20% fat) ground beef. Gives the fat taste and keeps everything moist.
- Onion: Onions add a wonderful subtle tasty taste.
- Breadcrow: Breadcrumbs soak the ground beef, milk and eggs, when they keep the wadi super tender and moist.
- Milk: Milk adds moisture and taste to the metlof.
- Eggs: The eggs acts as a construction so that it does not fall down, it also adds to taste, moisture and prosperity.
- Masala: I am just this simple meatlof season with Italian seasoning, garlic powder, salt and pepper. This is enough spices to add the taste to the taste of natural beef.
- Versistshire sauce: Versistshire sauce is used in both meatlofs and glaze or meteloof sauce. It just gives a tasty tasty um um um to taste with a hint of sweetness.
- Ketchup: Ketchup is the basis of sweet and tangy glazes that passes on the wadi.
- Brown Sugar: I add a little brown sugar to maintain balance in ketchup's acidity and to finish the meteloof sauce with a beautiful shiny.
- Yellow mustard: The mustard adds a room and tasty taste to the glaz.
The secret of good metelof
Milk. Milk is the secret of a good metelof. It sounds strange, but it makes a difference. Milk hydrated to the breadcrumbs used as a binder, which keeps the wadi super moist and soft.
In the test phase of this recipe, to see if I made one without milk Indeed Made a difference and I am here to say that the difference was huge. Without milk, the meatlof was thicker, a little difficult and more dry than a meatloof made of milk. So don't skip it! PS I am sure that non -dairy milk will have the same effect.
Wadi pan or baking sheet?
When the meteloph is considered, there are two camps: baking in a wadi pan or baking sheet. I'm a team baking sheet, but I think it will finally boil personal preferences. I found that the wadi pan does not allow enough evaporation so that the bottom can get a slight soup. The baking sheets allows a little more evaporating, keeping the metelof perfectly juicy and tasty.
But if it is difficult to shape for you or you want that perfect square edges, you may prefer a wadi pan.
“I have been making a meeting for many years, but I decided to try myself yesterday. OMG! I never look back !!! It was moist, juicy, and I got a lot of appreciation for giving my son a friend. I am not sure if I have added milk, the best meteloof I have made so far! “”
Heba a.
How to avoid it from falling down
There are two tricks of making metelofs that put together in nice slices. Here are some of the tips of my attempted and tested:
- Use a recipe that is the right amount of binders (eggs and breadcrumbs). This is basically glue that holds meat together.
- Use the ground beef with a fine ground or it is a double ground. In fact, the rocky ground beef binders will not mix so well and can crumble when cut.
- Fine onion as much as possible. I found that large parts of the onion also prevented from keeping the bowl together.
Classic metelof
This simple meatlof recipe is used to make a traditional meteloof grandmother. Gentle and juicy with perfect tomato glazes!
Prevent your screen from being darkened
Mellof
- 1 Egg ($ 0.33)
- 1/3 Cup Milk ($ 0.06)
- 1 Tsp Versistshire sauce ($ 0.02)
- 1/2 Cup Plain breadcrumbs ($ 0.32)
- 1 Tsp Italian spice ($ 0.17)
- 1/2 Tsp Garlic powder ($ 0.02)
- 1 Tsp Salt ($ 0.01)
- 1/4 Tsp Fresh crack black pepper ($ 0.05)
- 1/2 Cup Onion onion ($ 0.22)
- 1.5 LBS. Ground Beef (80/20) ($ 5.91)
Glez
- 1/2 Cup Ketchup ($ 0.24)
- 1 Tbsp Brown Marg ($ 0.03)
- 1 Tbsp Versistshire sauce ($ 0.05)
- 1 Tsp Yellow mustard ($ 0.01)
-
Heat the oven at 350F. Combine eggs, milk and vestilerser sauce in a small bowl. In a separate small bowl, stir breadcrumbs, Italian spices, garlic powder, salt and pepper together. Dig onion.
-
In a large bowl, add ground beef, egg mixture, breadcrumb mix and onion onion. Use your hands to combine the ingredients until evenly combined. Avoid mixing too much.
-
Put the metelof mixture on a rimed baking dish and shape it in a wadi approximately 4 inches wide, 8 inches long and 2 inches high.
-
In a separate small bowl, the glaze ingredients (ketchup, brown sugar, Warstershire sauce and mustard) should be stirred together. Spread the glaze evenly on the top and sides of the metelof.
-
Bake the meatlof for 50-55 minutes or until the internal temperature reaches 165 bill. Rest for 5-10 minutes after baking, let the meatloof rest, then cut and serve.
We see how it is Calculate the recipe costs here??
-
With meat thermometer
-
A small roasted pan
-
Measure
Service: 1SlicesCalories: 328KcelCarbohydrates: 15GProtein: 19GFat: 21GSodium: 676MillilgramFiber: 1G
Read our full At nutrition disconnection.
How to make a meteloff -step -by -step photos
Collect all your ingredients.
Heat the oven at 350F. Start through pre-mixing of some ingredients so that a low mixture of meat is required (overmixing meat can make it difficult). In a small bowl, together with ⅓ cup milk, a large egg and 1 teaspoon vesstershire sauce. In a separate bowl, stir together.
A cup of onion a cup of onion. Chop the onion as finely as possible. Chanki onion meatlof can fall down more easily.
Add the milk mixture, breadcrumb mix and onion to 1.5 lbs. Ground Beef (80/20). Mix everything in your hand together with everything together. Avoid overmixing.
Place the meat mixture on a rimed baking sheet or baking dish and shape it in a wadi with approximately 8 ″ long, 4 ″ wide and 2 ″ tall.
Next, combine the ingredients for a glaze or a meatlof sauce. Stir together – cup ketchup, 1 teaspoon brown sugar, 1 teaspoon yellow mustard and 1 teaspoon vesstershire sauce.
Spread the glaze on the top and sides of the metelof.
Bake the wadi in the preheated 350F oven for 50-55 minutes or until the internal temperature reaches 165F. Rest for about minutes for about minutes before cutting and serving.
Our famous metelof recipe was originally published 9/27/21. We have updated it to be the best and published 2/6/25 again.