Submitted by Tammy Simmons
- Carbohydrate 15.6582869175627 g
- Cholesterol 137.26 mg
- Fat 34.4092935483871 g
- Fiber 2.57323750284838 g
- Protein 28.8173196236559 g
- Saturated Fat 12.253998046595 g
- Serving Size 1 1 Serving (273g)
- Sodium 621.917831541219 mg
- Sugar 13.0850494147143 g
- Trans Fat 4.94629765232976 g
- Calories 488 calories
Step-by-step
- Mix all together and place in a 13x9 pan.
- Sprinkle with black pepper.
- Cook until light pink and pull out and smother with ketchup>
- Sprinkle with oregano>
- Cook until no longer pink.
Why does doubling the meat mixture suddenly turn a tender loaf into a dense, grey brick that releases a cup of liquid fat into the pan? Scaling ground meat preparations requires maintaining the exact ratio of dry binders like oatmeal and crushed crackers to absorb the moisture released from two pounds of chuck and fresh vegetables during baking. When scaling down to a single pound, halve the egg by beating it first and pouring out roughly two tablespoons, ensuring the mixture does not become overly wet and steam rather than brown in the oven.
Fresh Versus Preserved Elements
Incorporating raw chopped zucchini and onions introduces unpredictable water content compared to using drained canned olives or jarred spaghetti sauce. Fresh vegetables will release their internal cellular water at 212 degrees Fahrenheit, potentially dissolving the structural integrity of the loaf if the pan is overcrowded and traps that steam.
- Bake at 350 degrees Fahrenheit in a 13x9 metal pan to maximize surface evaporation.
- Pull the meat loaf out when an internal thermometer reads 155 degrees Fahrenheit before adding the final ketchup glaze.
- Store leftovers wrapped tightly in aluminum foil for up to three days in the refrigerator.
