Ms. Pardi's Original Meatloaf Recipe
I tried so many meatloaf recipes, and could not find one my family liked. So I developed my own!
I tried so many meatloaf recipes, and could not find one my family liked. So I developed my own!
- Carbohydrate 35.4855339697006 g
- Cholesterol 41.3456180596241 mg
- Fat 6.06629681925772 g
- Fiber 2.75089506433936 g
- Protein 11.1330527919565 g
- Saturated Fat 2.55324018629218 g
- Serving Size 1 1 Serving (72g)
- Sodium 999.709784183787 mg
- Sugar 32.7346389053613 g
- Trans Fat 0.575407464529324 g
- Calories 242 calories
Step-by-step
- Place 1lb. ground chuck in a medium sized bowl, add the rest of the ingredients.
- Using clean, washed hands mix the meat and ingredients together until very well combined.
- Shape into a loaf and place in a dutch oven coated with cooking spray.
- Bake 300 degrees for 30-45 minutes.
Is it done yet? This question arises when ground meat mixtures bake inside a Dutch oven and the exterior offers no reliable color cue. Ground chuck requires thorough cooking to eliminate pathogens throughout the dense protein matrix, making internal evaluation critical. Visual observation of the edges provides the first major clue. Shrinkage away from the sides of the pan signals moisture loss and protein coagulation. Clear juices escaping from the loaf also indicate that internal fat and water have reached the rendering point.
Tactile feedback supplements visual checks when a thermometer is absent. Pressing the top center of the loaf should yield firm resistance rather than a squishy indentation. Dense ground beef proteins tighten significantly as they cross the 160 degree Fahrenheit threshold, transforming a loose mixture into a solid structure. Inserting a metal skewer into the thickest part for ten seconds and touching it to the wrist reveals internal heat; if the metal feels hot, the interior has cooked sufficiently. Rest the shaped loaf for ten minutes after removal from the oven to allow internal juices to redistribute evenly through the protein network.
Scaling this formulation up or down requires careful adjustment of binding agents and cooking vessels. Doubling the pound of ground chuck necessitates increasing the egg and breadcrumb ratios proportionally to maintain structural integrity, or the loaf will crumble upon slicing. Baking times must extend when mass increases, because heat transfer through dense meat proceeds slowly from the exterior inward. Dividing larger quantities into multiple standard loaves cooks much more evenly than forming one giant mass.
Dutch ovens retain heat efficiently and promote gentle, uniform browning when coated with cooking spray. Heavy cast iron absorbs thermal energy and radiates it steadily, preventing the bottom surface from scorching before the center reaches safety thresholds. Leaving the lid off during the baking window allows excess moisture to evaporate, concentrating the savory flavors derived from the garlic, herbs, and cheese.
