Wednesday, February 20, 2013

Recipe: Meatloaf

Growing up my mom made the best meatloaf. Now I know what you are thinking...meatloaf can be so blah. I rarely eat meatloaf other than this recipe because it usually disappoints. But I promise, this is the best meatloaf.
Course: Entree          Level: Easy
  • 1 1/2 lbs. ground chuck (15 - 20% fat content) 
  • 1/4 cup cornflake crumbs
  • 1/4 yellow onion, diced
  • 1 egg
  • 2 8 oz. cans of tomato sauce
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic salt
  • 1/8 tsp. onion salt 
  1. Preheat oven to 400 degrees.
  2. Line 9 x 13 inch pan with aluminum foil for easy clean-up.
  3. In a separate bowl, combine ground chuck, egg, diced onion, cornflake crumbs, 3/4 of one can tomato sauce and half of each spice: pepper, garlic salt and onion salt. 
  4. Do not over mix as the meatloaf can get tough.
  5. Shape mixture into a ball and place in the 9 x 13 inch pan. Push the center of the ball down and pat sides to make a uniform shape. 
  6. Pour remaining 1 1/4 cans of tomato sauce on top of meatloaf.
  7. Sprinkle remaining spices on the tomato sauce.
  8. Cook for 1 hour. 
Mix ground chuck, egg, cornflake crumbs, onion, 3/4 can tomato sauce, half spices

Form into a ball, place in pan and push center down while patting edges of meatloaf.

Pour remaining tomato sauce and spices on top, bake, serve and enjoy!

Note: I used a smaller pan as I had other side dishes using the 9 x 13 inch pan. It is better to cook in a larger pan, so the juices don't build up around the meatloaf.

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