Soak the rolls:
Tear the rolls into small pieces, pour milk over them, and soak for 10 minutes.
Sauté the onion and garlic:
Finely dice and fry in a little oil until translucent – this gives more flavor than raw.
Prepare the meat mixture:
Throughly mix the ground beef with the squeezed-out rolls, sautéed onions, garlic, eggs, mustard, tomato paste, spices, and herbs. This is best done with your hands. If it’s too moist, add some breadcrumbs.
Shape the meatloaf:
Place on a baking sheet lined with parchment paper or in an ovenproof dish. Form into a compact loaf.
Brush with glaze:
Combine the ketchup, mustard, and honey and brush over the roast – for the perfect crust!
Baking:
Bake in a preheated oven at 180°C (top/bottom heat) for about 60–70 minutes.
Prepare the sauce (while the roast is in the oven):
Fry the onion in a little butter, add the tomato paste, toast briefly, then sprinkle with flour. Deglaze with the broth, bring to a boil, stir in the cream, season with salt and pepper, and puree if desired.
💡 Tips for the perfect meatloaf:
Cheese lovers? Add mozzarella or feta cheese to the center.
For extra juiciness: add a finely grated carrot or zucchini to the mixture.
Great for leftovers: serve cold on bread or as a meatloaf burger!
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