Sunday Meatloaf

Even though this blog is primarily for desserts, I thought I would post a wonderful meatloaf recipe. My mom has been making her meatloaf since I was a little kid, and I have carried on the tradition by baking it for my husband. I have tried other meatloaf recipes but always come back to this one because so far it exceeds all others.
Here is a picture of the ingredients needed:

As you can see, I use Italian Style breadcrumbs. I prefer Italian to regular because
the extra spices give the meatloaf an extra zip of flavor.
I like to use vidalia onion for a touch of sweetness.
I usually use a low-fat beef whenever I bake meatloaf.
Unlike browning beef in a pan (for tacos, chili, sloppy joes, etc.) and then draining
the fat, you cannot drain the fat in meatloaf because it cooks right in the pan.
(The meat will absorb more of the fat as it bakes and rests in the pan).
Therefore, the 93/7 is much healthier for consumption.
Above you can see the meat packed into the pan.
Since I only used one pound of beef, I only pat the
mixture into 2/3 of the pan for more even cooking.
For those of you who like ketchup on their meatloaf,
sometime try squeezing a bunch of it over the loaf BEFORE it cooks.
You will end up with a nicely crusted tomato flavor this way.
Here is the meatloaf after 60 minutes in the oven.
As you can see, the juices on the empty side of the pan are clear.
After being sliced
Sunday Meatloaf
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 pound ground beef
  • 1 large egg
  • ½ cup bread crumbs
  • 1 onion, chopped
  • 1 teaspoon oregano
  • ¼ teaspoon garlic salt
  • dash of pepper
  • ketchup for topping
Instructions
  1. Preheat oven to 350 degrees. Have a breadpan or meatloaf pan ready on shelf.
  2. Combine all ingredients in a large mixing bowl. (I just get my hands in there and squeeze and squish the mixture until it comes together nicely).
  3. Pack the mixture into the pan. It should fill ½ to ⅔ of the pan, leaving some extra space.
  4. Cover thickly with ketchup.
  5. Bake for 60 minutes or more, until juices run clear.
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