BHG Savory Meatloaf
From Better Homes and Gardens recipe book. It is by far the best meatloaf I have ever done or eaten.
From Better Homes and Gardens recipe book. It is by far the best meatloaf I have ever done or eaten.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (181g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a medium bowl, combine eggs and milk. Stir in bread crumbs, parsley, salt, sage,and pepper. Mix. Add ground meat to wet mixture, mix well. Light pat mixture into a 8x4x2 inch loaf pan.
- In a bowl combine, ketchup, brown sugar, and dry mustard. Set aside.
- Bake in a 350 degrees F oven for 1 to 1 1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat.
- Spread ketchup mixture over meat.
- Bake for 10 min more. Let stand for 10 min before cutting into eight slices.
Fine dry bread crumbs act as the primary structural anchor in this formulation, absorbing moisture released by the meat during cooking and swelling to maintain a tender interior crumb rather than a dense, compressed block. Mixing the binder ingredients thoroughly with the dairy and eggs before incorporating the meat ensures even distribution without overworking the proteins, which prevents toughness.
Shaping the mixture requires an eight-by-four-by-two-inch loaf pan to properly contain the volume and yield eight uniform slices. Pressing the raw mixture into the corners with light pressure rather than heavy compaction allows heat to circulate evenly through the center, helping the interior reach the required 160 degrees Fahrenheit without drying out the exterior edges.
Adjusting quantities for smaller or larger households involves scaling all components proportionally while monitoring the internal temperature rather than relying strictly on the one-to-one-and-a-quarter-hour window. Smaller portions baked in muffin tins will finish cooking significantly faster, while double batches require longer thermal transfer times inside the oven cavity.
Spoon accumulated fat from the pan surface before brushing on the glaze of ketchup, brown sugar, and mustard during the final ten minutes of baking. Allowing the finished loaf to rest undisturbed for ten minutes permits the internal juices to redistribute throughout the slices, ensuring clean cuts without crumbling.
