Ingredients
- For the Meatloaf:
- 1 ½ pounds ground beef
- 1 cup leftover salad croutons, crushed
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon beef bouillon powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- For the Beef Tomato Glaze:
- 1 cup tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon beef bouillon powder
How to Make
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Step 1: Preheat your oven to 350°F (175°C).
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Step 2: In a large mixing bowl, combine the ground beef, crushed salad croutons, onion, bell pepper, garlic, beef bouillon powder, dried thyme, dried parsley, salt, black pepper, and beaten eggs. Mix well to thoroughly incorporate all the ingredients.
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Step 3: Grease a loaf pan or line it with parchment paper.
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Step 4: Transfer the meatloaf mixture into the prepared loaf pan, pressing it down gently to form a loaf shape.
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Step 5: In a separate bowl, whisk together the tomato sauce, brown sugar, Worcestershire sauce, Dijon mustard, and beef bouillon powder to make the beef tomato glaze.
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Step 6: Pour the beef tomato glaze evenly over the top of the meatloaf.
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Step 7: Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
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Step 8: Remove the meatloaf from the oven and let it rest for a few minutes.
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Step 9: Slice the meatloaf and serve immediately.
We hope you enjoy this recipe!
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