Easy Peasy Meatloaf
Super easy, super tasty. Add your favorite glaze to this. The creole sauce recipe is great with this meatloaf, as is barbeque, or ketchup, mustard, brown sugar glaze. This makes a very tender, moist meatloaf.
Super easy, super tasty. Add your favorite glaze to this. The creole sauce recipe is great with this meatloaf, as is barbeque, or ketchup, mustard, brown sugar glaze. This makes a very tender, moist meatloaf.
- Carbohydrate 28.4618940625 g
- Cholesterol 172.5603540625 mg
- Fat 48.8796990625 g
- Fiber 1.09776564073563 g
- Protein 35.0671075045 g
- Saturated Fat 19.4559453498875 g
- Serving Size 1 1 Serving (273g)
- Sodium 635.0889579625 mg
- Sugar 27.3641284217644 g
- Trans Fat 11.284182113375 g
- Calories 703 calories
Step-by-step
- Mix ALL ingredients well.
- Place in sprayed loaf pan.
- Bake at 350* for 1-1/2 hours, or until done.
- Tent with foil if necessary to prevent overbrowning.
- Let meatloaf set for 10 minutes before cutting.
The Soup Base
Condensed golden mushroom soup brings concentrated umami and moisture directly into the mixture without adding excess liquid that would thin the beef. Canned soups utilize commercially reduced stocks and thickeners, creating a stable gelatinous matrix that holds free water inside the loaf during baking. Fresh mushrooms require sweating and reduction to remove moisture before mixing, whereas canned bases supply pre-softened aromatics and seasoned starches instantly.The Stuffing Binder
Seasoned stuffing mix absorbs the dairy and egg liquids, swelling to trap moisture that would otherwise render out as fat at 350 degrees Fahrenheit. Dry bread products outperform fresh breadcrumbs in this specific formulation because their dehydrated state demands hydration from the evaporated milk. Adjusting the ratio requires caution, as substituting fresh breadcrumbs directly will reduce the necessary liquid absorption and alter the final density.Moisture and Structure
Overworking the ground beef during the initial mixing stage activates the myosin proteins, turning a tender slice into a dense, sausage-like texture. Gentle incorporation preserves the pockets created by the stuffing mix and minced vegetables. Allowing the baked loaf to rest for ten minutes before slicing permits internal juices to redistribute throughout the protein network, preventing the slices from crumbling upon the cutting board.
