American Meatloaf

American meatloaf © kvalifood.com

American meatloaf is the Danish take on meatloaf — minced beef baked with red pepper, allspice, and thyme, with tomato paste brushed over the top. The seasoning sets it apart from the classic Danish farsbrød and gives it a more pronounced, spiced flavour. It bakes slowly at a low temperature and keeps well as cold cuts.

Ingredients

Yields 4 servings

  • 400 g minced beef
  • 1 egg
  • 3 tbsp breadcrumbs
  • 2 tbsp chopped parsley
  • 3 tbsp stock
  • 1 small red pepper, finely chopped
  • 1 pinch allspice
  • ¼ tsp dried thyme
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 2 tbsp concentrated tomato paste, for brushing

Sides

  • boiled potatoes
  • salad

Directions

Mince mixture

Knead the minced beef with the salt. Add pepper, allspice, and thyme. Add the breadcrumbs, parsley, and finely chopped red pepper and mix in. Add the egg and stock and blend to a firm, workable mixture. Leave the mixture to rest for 15 minutes.

Baking

Preheat the oven to 345°F (175°C). Place the mixture in a greased loaf tin (approx. 1 litre / 1 quart) and smooth the surface. Brush tomato paste evenly over the entire top. Bake in the middle of the oven at 345°F (175°C) for approx. 1½ hours until the meatloaf is cooked through (internal temperature 165°F (75°C)).

Serving

Leave to rest for 10 minutes before slicing. Cut into thick slices and serve with boiled potatoes and salad. Leftovers are good as cold cuts.

Notes

  • Stock (rather than milk) as the binding liquid gives a stronger flavour
  • Tomato paste brushed over the top caramelises slightly and seals the surface against drying out
  • Allspice and thyme are the characteristic seasoning; leave them out for a more neutral result
  • Glaze: mix tomato paste with 1 tsp brown sugar for a sweeter glaze in the last 15 minutes
  • Freezing: 3 months