Espresso Meatloaf

By Food52
May 8, 2018
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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

Food52 Review: Featured in: The Secret to Moist (!) Meatloaf Is Hiding in Your Breakfast CerealThe Editors

Serves: 4
Prep time: 10 min
Cook time: 30 min

  • 1 cup puffed rice cereal
  • 1/2 cup reduced-sodium beef broth
  • 1 pound lean ground beef
  • Salt and pepper
  • 2 tablespoons unsweetened ketchup
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons instant espresso powder (such as Medaglia d’Oro)
  1. Preheat the oven to 375° F.
  2. Place the puffed rice in a large bowl. Pour the beef broth on top of it and mix well to break apart the puffs.
  3. 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.
  4. 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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