Theresa McDermott's Meat Loaf
His mother's meat loaf was always Doug McDermott's favorite meat. The sauce makes it, it's very sweet and has a great kick to it. I've learned to make it myself and, if I can make it, anybody can do it.
His mother's meat loaf was always Doug McDermott's favorite meat. The sauce makes it, it's very sweet and has a great kick to it. I've learned to make it myself and, if I can make it, anybody can do it.
- 2 large eggs lightly beaten
- 0.333 tbsp hy-vee ketchup, divided
- 0.75 c. of hy-vee quick-cooking oats
- 0.5 c. of finely chopped onion
- 0.25 c. of finely chopped green bell pepper
- 0.5 tsp. of hy-vee kosher sea salt
- 0.25 tsp. of hy-vee black pepper
- 1.5 lbs. of lean ground beef
- 2 tbsp. of packed hy-vee brown sugar
- 2 tbsp. of hy-vee worcestershire sauce
- Carbohydrate 0.154 g
- Cholesterol 84.6 mg
- Fat 1.988 g
- Fiber 0 g
- Protein 2.516 g
- Saturated Fat 0.6198 g
- Serving Size 1 1 Serving (20g)
- Sodium 28 mg
- Sugar 0.154 g
- Trans Fat 0.3334 g
- Calories 29 calories
Step-by-step
- Preheat oven to 350 degrees. Line a 3-quart baking dish with foil.
- In a large bowl, combine eggs and 1/3 cup ketchup. Stir in oats, onion, bell pepper, salt and pepper. Add ground beef; mix lightly. Lightly pat into a 9-by-5-inch loaf in prepared dish.
- For glaze, in a small bowl combine 6 tablespoons ketchup, brown sugar and Worcestershire sauce; set aside.
- Bake meat loaf for 1 hour or until internal temperature registers 160 degrees, spooning glaze over meat loaf for the last 25 minutes of baking.
- Let meat loaf stand 10 minutes before serving.
The Mechanics of Binding and Mixing
Overworking ground beef activates excessive myosin proteins, resulting in a dense, sausage-like texture instead of a tender slice. Incorporate the eggs, quick-cooking oats, finely chopped onion, green bell pepper, kosher sea salt, and black pepper thoroughly before introducing the meat. Fold the 1.5 pounds of lean ground beef into this base using a light hand just until integrated. Quick-cooking oats absorb moisture released during baking better than traditional rolled oats, trapping juices inside the 9-by-5-inch loaf.
Scaling Proportions Safely
Multiplying or dividing this formula requires careful attention to surface-area-to-volume ratios. Doubling the quantity necessitates splitting the mixture into two distinct pans rather than forming one massive block, ensuring the interior reaches 160 degrees before the exterior overcooks. Baking requires a preheated 350-degree environment. Adjusting binders downward when scaling can cause structural failure, so maintain the exact ratio of eggs to meat regardless of batch size.
Timing the Glaze Application
Applying sugary toppings too early causes burning because brown sugar and ketchup caramelize rapidly under sustained heat. Spoon the glaze composed of ketchup, packed brown sugar, and Worcestershire sauce over the surface precisely during the final 25 minutes of the one-hour cooking window. Allowing the finished loaf to rest for 10 minutes prior to slicing redistributes internal moisture, preventing the slices from crumbling upon the plate alongside roasted potatoes or steamed green beans.
