Meat Loaf 101 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 slices of White Bread, torn into pieces, soaked in milk
1-2 lb. Ground Beef
1 lb. Ground Pork
1 medium Onion, cut into eighths
4 garlic cloves
2 celery stalks, cut into two pieces
2 Carrots, peeled and cut into 2-inch pieces
½ cup Fresh Flat Leaf Parsley
1-2 large egg ( 2 eggs for a 3 lb loaf, 1 egg for a 2 lb loaf.)
¾ cup Ketchup, divided
4 t. Dry Mustard, divided
1 T. coarse Sea Salt
2 t. Black Pepper
2 T. Brown Sugar, packed
Optional Ingredients:
*1 T. Worcestershire Sauce
*I cup Parmesan Cheese, grated
*½ lb. Bacon, draped over the top of the meatloaf before baking.
Optional baking methods:
* Loaf Pan
* Broiler Pan,
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Directions: |
Directions:1. Preheat oven to 400º.
2. Squeeze out the excess milk from the bread, place in the bowl of the food processor & pulse til crumbly. Transfer to a large mixing bowl. Add in the beef & pork.
2. Place onion, garlic, celery, carrots, and parsley in the food processor; pulse until finely chopped. Add to beef mixture; combine using your hands.
Add:
*Eggs,
*½ cup Ketchup
*2 t. Dry Mustard
*Salt
*Pepper
Any Optional Ingredients like:
* Worcestershire sauce or Parmesan cheese.
Combine thoroughly using your hands.
3. In a small bowl, combine the remaining until smooth:
¼ cup ketchup, 2 t. dry mustard, & 2 T. brown sugar
4. Either place your meatloaf mixture in a full size loaf pan or form into a loaf and place on a broiler pan. If using bacon on top I recommend using the broiler pan.
5. Brush ketchup mixture over the top of the bare meatloaf. If using bacon drape raw bacon over the top of the loaf, then brush ketchup mixture over the bacon.
6. You can place the loaf pan on a cookie sheet to catch any drippings and avoid a smokey oven mess.
7. Bake until a meat thermometer inserted in the center reaches 160º, about 1½ hours for a 3 lb loaf and 1 hour for a 2lb loaf.
8. Let meatloaf rest for 15 minutes before slicing, giving it time to soak up the juices for a moist meatloaf. |
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Personal
Notes: |
Personal
Notes: Meatloaf is something I never have felt like I perfected. I keep implementing new methods & ingredients into it but, it never consistently turns out for me.
* Soaking bread in milk before adding to meatloaf is an important trick to keeping your
meatloaf moist.
* Two kinds of meat really up the flavor content a lot.
* The sauce on top makes ALL the difference, I like ketchup, brown sugar, & dry
mustard mixed together.
* I absolutely despise green pepper in my meatloaf!!!
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