Grandma Christenson's Meatloaf
This recipe was given to me by one of my best friends. It's her grandmother's recipe so all the ingredients were "a dash of this" and "enough to hold it together." I did my best to give some guidance with the correct amounts. Enjoy!
This recipe was given to me by one of my best friends. It's her grandmother's recipe so all the ingredients were "a dash of this" and "enough to hold it together." I did my best to give some guidance with the correct amounts. Enjoy!
- Carbohydrate 58.1637808 g
- Cholesterol 137.057711 mg
- Fat 46.767362 g
- Fiber 1.34600001049042 g
- Protein 32.1243130048 g
- Saturated Fat 17.62510753988 g
- Serving Size 1 1 Serving (277g)
- Sodium 316.58365516 mg
- Sugar 56.8177807895096 g
- Trans Fat 11.7925175876 g
- Calories 787 calories
Step-by-step
- Put all ingredients (except ketchup) in one bowl and mix with hand till well blended.
- Transfer to meatload or bread pan.
- If ketchup is desired top before putting in oven.
- Place pan in oven at 350 degrees for about an hour.
Overmixing ground beef causes the proteins to bind into a dense, sausage-like texture instead of a tender loaf. Achieving the proper consistency requires gentle hand motions just until the egg and bread crumbs distribute evenly through the meat. Small kitchens lacking a standard loaf pan can substitute an 8-inch cast-iron skillet, though the baking time may decrease by roughly 10 minutes due to higher heat conduction. Bread crumbs absorb moisture from the milk and egg, acting as a binder; swapping them for rolled oats alters the hydration requirements significantly because oats absorb liquid at a different rate.
- Bake this dish uncovered in a 350-degree oven for approximately 60 minutes until an internal thermometer reads 160 degrees.
- Dice the raw onion finely so the pieces do not create structural weak points that cause the slice to crumble upon cutting.
- Add milk gradually by the tablespoon rather than pouring it freely, stopping the moment the mixture holds its shape without appearing wet.
- Line the pan with parchment paper if removal is prioritized over crisp edges, allowing the cooked loaf to lift out cleanly.
Proper resting allows the internal juices to redistribute throughout the meat fibers before slicing. Store leftovers wrapped tightly in the refrigerator for up to three days.
