Receta de la abuela

Ingredients

• 1.5 lb Ground Beef (80‑85% lean, 60% of total meat weight)
• 1.0 lb Ground Pork (40% of total meat weight)
• 1 cup Breadcrumbs (Plain, not seasoned; will be soaked in milk)
• 1 cup Whole Milk (For soaking breadcrumbs, exact 10‑minute soak)
• 1 medium Yellow Onion (Diced; sautéed in butter until translucent)
• 2 tbsp Unsalted Butter (For sautéing onion)
• 1 tsp Fresh Thyme (Leaves stripped from stems; no dried thyme)
• 2 tbsp Worcestershire Sauce (No substitutes per original recipe)
• 2 tbsp Brown Sugar (For glaze)
• 1 tbsp Apple Cider Vinegar (For glaze)
• 1 tsp Salt (Season meat mixture)
• ½ tsp Black Pepper (Freshly ground)

Instructions

1. Soak Breadcrumbs

   Place 1 cup plain breadcrumbs in a small bowl and pour 1 cup whole milk over them. Stir to combine and let sit for exactly 10 minutes.

   Time: PT10M

2. Sauté Onion

   Dice the yellow onion. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add the onion and sauté, stirring occasionally, until the pieces become translucent and soft, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Combine Meat and Seasonings

   In a large mixing bowl, add 1.5 lb ground beef and 1.0 lb ground pork. Add the soaked breadcrumbs (including any excess milk), sautéed onion, 1 tsp fresh thyme leaves, 2 tbsp Worcestershire sauce, 1 tsp salt, and ½ tsp black pepper. Mix gently with hands or a spoon until just combined; over‑mixing makes the loaf dense.

   Time: PT5M

4. Shape and Pre‑heat Oven

   Pre‑heat the oven to 350°F (175°C). Transfer the meat mixture to a 9×5‑inch loaf pan, pressing gently to form an even loaf about 2‑inch thick.

   Time: PT5M

   Temperature: 350°F

5. Bake the Meatloaf

   Place the loaf pan in the middle rack of the pre‑heated oven. Bake for 55 minutes, then prepare the glaze while the loaf continues cooking.

   Time: PT55M

   Temperature: 350°F

6. Prepare Glaze

   In a small bowl, whisk together 2 tbsp brown sugar and 1 tbsp apple cider vinegar until the sugar dissolves.

   Time: PT2M

7. Glaze the Meatloaf

   Increase oven temperature to 340°F (171°C) if not already there. Brush the top of the meatloaf generously with the brown‑sugar‑vinegar glaze. Return to the oven for an additional 5 minutes, or until the glaze is glossy and slightly caramelized.

   Time: PT5M

   Temperature: 340°F

8. Rest and Serve

   Remove the loaf from the oven and let it rest in the pan for 10 minutes. This allows juices to redistribute and makes slicing easier. Slice into 6 equal portions and serve warm.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g