Fire Roasted Meatloaf
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Prep:
30 min. -
Cook:
1 hr. 15 min. -
Serves:
6
Recipes
Recipe tags: soup mix, easy difficulty, dinner, roast
Ingredients
| 1 pkg | Shore Lunch® Fire Roasted Vegetable Soup Mix |
| 1 cup | warm milk |
| 2 lb | lean ground beef |
| 2 cup | 1 inch sliced bread cubes |
| 2 | eggs, beaten |
| 1 Tbsp | minced garlic |
| 2 Tbsp | freshly chopped parsley |
| 2 tsp | black pepper |
| 1 cup | panko |
| 1½ tsp | Better Than Bouillon® Low Sodium Beef Base |
| 1 cup | hot water |
| 2 cup | marinara sauce |
Directions
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1
Preheat the oven to 350 ºF.
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2
Grease a 13x9 inch baking pan.
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3
Combine the soup with the milk in a medium sized mixing bowl and cover. Let rest for 30 minutes.
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4
Drain the excess milk out of the soup mix.
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5
Add the eggs, garlic, parsley and black pepper to the bowl of a food processor fitted with the steel blade. Pulse 3-4 times. Add the soup mix and bread cubes to the bowl and process for 30 seconds.
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6
Add the mixture to a large mixing bowl. Add the ground beef and panko to the bowl and mix to combine.
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7
Add the mixture to the baking dish and form the meat into a loaf. Place the pan directly into the oven and bake for 1 hour.
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8
Whisk the beef base and the water together in a small bowl. Using a pastry brush baste the meatloaf with the bouillon every 15 minutes.
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9
After 1 hour pour the marinara sauce over the meatloaf and cook for 15 minutes more or until the internal temperature reaches 165 ºF.
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10
Remove the meatloaf from the oven and let rest for 10 minutes before serving.