Spicy Meatloaf
Great for sandwiches, this recipe is from a restaurant, so it makes a large portion. There's an easy converter available online.
Great for sandwiches, this recipe is from a restaurant, so it makes a large portion. There's an easy converter available online.
- Carbohydrate 5.67787744714285 g
- Cholesterol 60.5239682994616 mg
- Fat 9.16111352351299 g
- Fiber 0.449250004371089 g
- Protein 20.2985016307073 g
- Saturated Fat 4.56291165758689 g
- Serving Size 1 1 Serving (109g)
- Sodium 249.607764171683 mg
- Sugar 5.22862744277176 g
- Trans Fat 0.665365738234153 g
- Calories 191 calories
Step-by-step
- Put ground beef aside.
- In a large mixing bowl combine all other ingredients thoroughly.
- Add ground beef and combine for until the ingredients can easily pack into the beef.
- Place in an oiled or sprayed dishes with the meat spread level through out.
- Cover in foil and bake at 300F for at least 40 minutes.
The Hidden Moisture Hazard
The ingredient list hides a significant moisture risk within six pounds of ground beef and three cups of cheddar cheese. High fat content requires careful baking management to prevent grease pooling. Mix the binder thoroughly before adding the meat to avoid overworking the protein strands, which leads to a dense, tough texture instead of a tender slice. Distribute the chopped bacon evenly to render fat uniformly throughout the loaf.
Thermal Control And Yield
Baking at 300 degrees Fahrenheit for a minimum of forty minutes requires internal temperature verification using an instant-read thermometer inserted into the center. Pull the loaf when it reaches 160 degrees Fahrenheit to prevent the cheese from separating entirely into grease pockets. Foil coverage during the initial baking phase traps steam, ensuring the thick center cooks through before the exterior over browns. Let the meat rest for fifteen minutes before slicing to allow the internal juices to redistribute.
Substitutions And Adjustments
Modifying this large yield requires precise scaling to maintain structural integrity. Replacing dry bread crumbs with fresh bread crumbs changes the liquid absorption ratio, requiring an adjustment of the chili sauce and liquid smoke to prevent a soggy loaf. Turkey or pork can substitute for a portion of the red meat, though fat content will drop and alter the final mouthfeel. Portion leftovers into airtight containers for storage up to four days or freeze sliced portions for up to two months.
