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.
What you need:
- 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
- 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.
Multiplying the recipe: Yes, it multiplies easily. Simply form them individually.
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.