Steak Loaf

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READY IN: 2hrs
SERVES: 6
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 350°F and line a cookie sheet with parchment paper or foil.
  • Combine the pretzel pieces and beer in a small bowl and soak 30 minutes, occasionally stirring until the mixture is pasty.
  • Meanwhile, heat the olive oil in a deep frying pan over medium heat.
  • Add the onions, carrots, parsnips and celery and cook until the onions soften, about 8 minutes.
  • Add the garlic, spinach, thyme and tomato paste, stirring until spinach is wilted and mixture is coated in the paste. Remove from heat and set aside.
  • In a large mixing bowl, combine the sirloin, egg, egg yolk, Worcestershire sauce, horseradish (if using), paprika, salt, pepper, pretzel mixture (along with any remaining liquid), and vegetable mixture.
  • Fold the ingredients together with your hand until just combined.
  • Transfer the meatloaf mixture to the baking sheet and shape into a loaf roughly 9 x 4 inches.
  • Brush evenly with steak sauce.
  • Bake the meatloaf for 1 hour, until the middle of the loaf registers at least 155°F on an instant-read thermometer.
  • Cool 15 minutes before serving.
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