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May 2024 Meatloaf




Source of Recipe


Internet


Recipe Introduction


The funny name for this meatloaf came about because the original poster of the recipe gave it the bare bones and rather hilarious name: “Meatloaf Recipe with the Best Glaze” (the glaze recipe is in the “Sauces” section under the name “Meatloaf Glaze”). I thought that was rather stark and since I have other meatloaf recipes on this webpage, I figured I’d better give it a more descriptive name. I have an extremely uneven history with meatloaf. It wasn’t a thing that anyone in my family made on a regular basis, and I never tried until we were married. And then my trouble began. They always TASTED good – the trouble was with the texture. Suffice it to say that my meatloaves usually made a great base for spaghetti sauce. By and large, they just had no stability and would just collapse. I’ve tried many recipes over the years and some I’d have initial success with, but then subsequent attempts would fail. So, it remains to be seen if this one will continue to be successful! It was this time – both hot and cold in sandwiches the next day. You can cook this in a loaf pan, as the author suggests, but I don’t like it soaking in fat, so I form it in a plastic wrapped loaf pan, pat it down pretty firmly and turn it out onto a rimmed baking sheet.


Recipe Link: https://natashaskitchen.com/meatloaf-recipe/

List of Ingredients




2 lbs ground beef (I used a pound EACH ground beef and pork)
1 med onion, finely chopped (I grated it)
2 large eggs
3 garlic cloves, minced
3 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
3/4 cup Panko breadcrumbs (I had cornbread, so I used that)
1/3 cup milk
1 1/2 t. salt
1 1/2 t. Italian seasoning
1/4 t. ground black pepper
1/2 t. ground paprika

SAUCE:
You can use the Meatloaf Glaze recipe in the SAUCES section of this webpage or brown gravy. If you decide to use gravy, brush the loaf with A-1 at the 40-minute mark. If you use the glaze, follow the directions below.


Recipe



Heat the oven to 375F. Line a 9x5-inch loaf pan with parchment paper.

Combine all of the ingredients except for the meats. Crumble the meats into this mixture and mix well without compacting the meat too much. Add the meat to the loaf pan, gently pressing down evenly. Bake for 40 minutes. Remove from the oven and spread the glaze over the entire meatloaf and return to the oven for an additional 15-20 minutes – the internal temperature should be 160F.

Remove from the oven and let sit for 10 minutes before removing from pan and serving.

Serves 8.