Glazed Meatloaf
- Carbohydrate 182.302181816217 g
- Cholesterol 803.3656232 mg
- Fat 141.758547281103 g
- Fiber 1.45599643343949 g
- Protein 178.074442293023 g
- Saturated Fat 54.8321363325625 g
- Serving Size 1 1 recipe (1294g)
- Sodium 2651.55223096365 mg
- Sugar 180.846185382777 g
- Trans Fat 20.3987272401337 g
- Calories 2729 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
- In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.
Standard meatballs demand constant attention in a skillet, but a structured loaf simplifies the process entirely while yielding generous portions for minimal cost. Ground beef blends economically with torn bread pieces to stretch the meat without sacrificing moisture or structural integrity. Mastering this format relies on managing protein ratios and moisture retention during the baking cycle.
- Incorporate bread torn into small pieces rather than fine dry crumbs because larger pieces trap internal steam and keep the dense beef tender.
- Scale the 2-pound beef foundation easily by multiplying all binders directly; a 4-pound batch requires double the eggs, bread, and liquid while fitting neatly into two separate 5x9 inch pans.
- Drain accumulated rendered fat precisely at the 60-minute mark to prevent the exterior from boiling in grease before the final glaze application.
- Store baked slices wrapped tightly in foil within the refrigerator for up to four days, or freeze unbaked loaves directly in pans for up to three months before thawing thoroughly at 40 degrees F prior to cooking.
Portioning leftover slices into airtight containers secures reliable mid-week lunches with minimal reheating effort. Proper fat management ensures the exterior glaze caramelizes cleanly during the final ten minutes at 350 degrees F.
