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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
From “Rocco’s Healthy + Delicious” cookbook: “Espresso in meatloaf? Yes, just 2 teaspoons of espresso powder in the topping to amplify the beefy flavor of meatloaf. This recipe is gluten-free, too, since it uses puffed rice (instead of bread) as a binder.” —Food52
Test Kitchen Notes
Featured in: The Secret to Moist (!) Meatloaf Is Hiding in Your Breakfast Cereal —The Editors
Ingredients
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1 cup
puffed rice cereal
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1/2 cup
reduced-sodium beef broth
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1 pound
lean ground beef
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Salt and pepper
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2 tablespoons
unsweetened ketchup
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2 tablespoons
tomato paste
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1 teaspoon
Worcestershire sauce
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2 teaspoons
instant espresso powder (such as Medaglia d’Oro)
Directions
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Preheat the oven to 375° F.
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Place the puffed rice in a large bowl. Pour the beef broth on top of it and mix well to break apart the puffs.
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Add the ground beef and mix well. Season with salt and pepper. Form into a 7 x 4-inch loaf shape and place on a baking sheet. Transfer to the oven and bake for 25 minutes. Remove from the oven and turn the broiler to high.
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In a small bowl, mix together the ketchup, tomato paste, Worcestershire sauce, and espresso powder. Brush this over the meatloaf and return to the broiler. Check after 5 minutes. The crust of the meatloaf should be browned and sticky to the touch.
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