Try this How to Cook Meatloaf recipe, or contribute your own.
- Carbohydrate 31.280035626542 g
- Cholesterol 78.3357029 mg
- Fat 18.1622237946263 g
- Fiber 1.11440095572433 g
- Protein 24.7146993832075 g
- Saturated Fat 7.0073134321374 g
- Serving Size 1 1 Serving (221g)
- Sodium 579.341836029355 mg
- Sugar 30.1656346708177 g
- Trans Fat 2.62214585387752 g
- Calories 389 calories
Step-by-step
- Preheat oven to 350°.
- Mix meats and other ingredients (except for the sauce ingredients) gently in a large bowl.
- You can saute the onions and green pepper in a little olive oil first if you want them to be completely tender.
- Form into a loaf shape on a cookie sheet or roaster pan.
- Place meatloaf in oven and bake for 45 minutes.
- Remove from oven.
- Mix the sauce ingredients and spread on the top and sides of the meatloaf.
- Bake for another 15 minutes and then remove from oven and let rest for fifteen minutes.
Operating under strict budget constraints requires maximizing every pound of ground chuck and lean beef by choosing cuts that deliver reliable moisture without excessive shrinkage. Overmixing minced proteins breaks down muscle fibers into a dense, sausage-like matrix, which is the most frequent error cooks make when combining binders like bread crumbs and eggs. Gentle folding preserves air pockets, ensuring the interior stays tender while the exterior develops a firm crust at 350 degrees Fahrenheit. Combining ketchup, mustard, brown sugar, and Worcestershire sauce creates a tangy glaze that caramelizes during the final fifteen minutes of baking.
Allowing the cooked loaf to rest for a full fifteen minutes redistributes internal juices so slices hold their shape cleanly under a knife. Chilling remaining portions promptly within a two-hour window yields exceptionally savory sandwich material for the following day. Thickly slicing cold meat between crusty bread creates an entirely new meal that tastes even more cohesive after the seasonings meld overnight in the refrigerator.
