Meatloaf

Nagi Maehashi’s meatloaf has a moist, tender interior and a sticky caramelised glaze. Grated onion wets the breadcrumbs, adding savoury flavour without a separate onion-frying step.

Ground beef, eggs, garlic, Worcestershire sauce, ketchup, thyme, bouillon and black pepper are mixed into the onion and breadcrumbs. Parsley or basil is an optional herb addition, and the mixture is shaped firmly into a loaf.

A separate glaze combines ketchup, cider vinegar and brown sugar. About half is brushed generously over the loaf before the first baking period.

The loaf receives most of the remaining glaze partway through baking, with excess pooled fat removed if needed. Further baking finishes the glazed surface before a ten-minute rest and thick slicing.

Maehashi suggests ketchup, creamy mashed potatoes and steamed vegetables alongside. These accompaniments complement the selected beef loaf rather than forming part of its mixture.