Meatloaf

I’ve had good meatloaf and bad meatloaf. Scratch that: great meatloaf and terrible meatloaf. I think that the key to great meatloaf is remembering that it is not a loaf of bread. That may sound obvious, but if you cook meatloaf in a loaf pan it stays too wet and soft, with only the top getting browned and crispy. If you cook it on a baking sheet instead, the meat “loaf” has more surface area to brown. For my family, that’s a game changer.

~Theresa

What you need:

Ingredients

  • 1.5 lb. ground beef
  • 3/4 c. oats
  • 1 c. milk
  • 1 egg
  • 1 small onion, finely chopped
  • 1 T. Worcestershire sauce
  • 1 1/2 t. salt
  • 1/2 t. dry mustard
  • 1/4 t. ground black pepper
  • 1/4 t. ground sage
  • 1 clove garlic, crushed

Equipment

  • large mixing bowl
  • aluminum foil
  • baking sheet

Time: 10 minutes prep, 60-90 minutes cooking

Freezeable: Yes! I almost always double this recipe even if making just one for dinner so that I have another to freeze.

Serves: 4

Multiplying the recipe: Yes, it multiplies easily. Simply form them individually.

Meatloaf:

Cover baking sheet with aluminum foil, then spray with oil.

Mix all ingredients. Form into a “loaf,” or mound. Cook uncovered at 350F for 60-90 minutes or until internal temperature reaches 160F.

Meatloaf

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Main Dishes, Meals, Uncategorized and tagged , . Bookmark the permalink.

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