I added about half an onion, sauteed to keep the meatloaf moist during baking.
- Carbohydrate 5.86195988839577 g
- Cholesterol 174.753479062457 mg
- Fat 44.0703569548127 g
- Fiber 0.301187280498381 g
- Protein 29.2991015116601 g
- Saturated Fat 16.6368640675845 g
- Serving Size 1 1 Serving (201g)
- Sodium 305.15262255673 mg
- Sugar 5.56077260789739 g
- Trans Fat 11.0634845428627 g
- Calories 545 calories
Step-by-step
- Combine all ingredients and shape into a loaf.
- Top with ketchup.
- Bake in preheated 350 oven for 60-90 minutes.
Unlike a loose hamburger patty that relies on direct, high-heat pan-searing to build a crust, ground beef baked in a loaf pan or shaped freely on a sheet tray requires internal moisture retainers to prevent it from turning into a dry brick. Achieving this balance in a compact oven demands careful attention to binding agents and fat content.
Managing Dietary Adjustments and Texture
When removing gluten by omitting standard wheat bread crumbs, substitute an equal volume of finely crushed gluten-free crackers or rolled oats to maintain structure without sacrificing the binding capability needed to hold the meat together during slicing. Overworking the protein matrix when mixing the beef, egg, and dairy components will create a dense, rubbery final texture, so gently fold the ingredients until just combined before transferring the mixture to a 350-degree oven for its 60-to-90-minute bake.
- If the exterior browns too quickly before the internal temperature reaches a safe 160 degrees Fahrenheit, tent the loaf loosely with aluminum foil for the remainder of the cooking cycle.
- Drain excess rendered fat halfway through baking if pooling occurs at the base of the pan to prevent boiling the bottom of the meat.
- Store leftovers in an airtight container in the refrigerator for up to four days.
