Steak Loaf
Ingredients
- 1 large soft pretzel, cut into small pieces ⓘ
- 2/3 cup wheat beer ⓘ
- 1 tablespoon olive oil ⓘ
- 1 large sweet onion, diced ⓘ
- 1 small carrot, shredded ⓘ
- 1 small parsnip, shredded ⓘ
- 1 stalk celery, diced ⓘ
- 3 garlic cloves, minced ⓘ
- 1 cup baby spinach leaves, chopped ⓘ
- 1 tablespoon fresh thyme leave ⓘ
- 1 tablespoon tomato paste
- 2 lbs ground sirloin ⓘ
- 1 egg, beaten ⓘ
- 1 egg yolk, beaten ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 teaspoon prepared horseradish (optional) ⓘ
- 1/4 teaspoon smoked paprika ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).