Miracle Maid Meat Loaf
This wonderful recipe was in a book that came with Miracle Maid Pans in the 70s. YUMMY Originally this meatloaf was to be cooked in an electric frying pan in butter and potatoes cooked around it. Yes the potatoes were crunchy and yummy but soooo much butter. Always a favorite when I was growing up.
This wonderful recipe was in a book that came with Miracle Maid Pans in the 70s. YUMMY Originally this meatloaf was to be cooked in an electric frying pan in butter and potatoes cooked around it. Yes the potatoes were crunchy and yummy but soooo much butter. Always a favorite when I was growing up.
- Carbohydrate 34.1542511029412 g
- Cholesterol 262.046185 mg
- Fat 79.9545152205882 g
- Fiber 2.2417389856425 g
- Protein 53.5456187334902 g
- Saturated Fat 29.7252259978392 g
- Serving Size 1 1 Serving (381g)
- Sodium 837.612459580392 mg
- Sugar 31.9125121172987 g
- Trans Fat 19.6452095087451 g
- Calories 1084 calories
Step-by-step
- Preheat oven to 325F.
- Combine all ingredients and mix well. You can substitute bread crumbs or oatmeal for the cracker crumbs. Use whatever spices you like best. These are my favs''
- Place in loaf pan or shape on cookie sheet and cook for about 45 minutes.
- If you''d like to try cooking this the original way melt half a cup of butter in a large frying pan. Shape and place in middle. Arrange cleaned and quartered potatoes around the meatloaf and cover with a tight fitting lid. Check on it occasionally and turn the potatoes so the crisp evenly. I must admit these potatoes are wonderful! Takes about the same time to cook.
- Enjoy.
Why does the meatloaf turn out dense and rubbery instead of tender? The answer lies entirely in how the protein is handled before it ever touches the pan. Overworking ground beef develops the myosin proteins, turning a loose loaf into a heavy sausage texture. Mix the egg, tomato paste, minced garlic, chopped onion, and crushed saltines thoroughly before adding the meat. Then, fold the two pounds of beef in gently just until combined.
The Role of Binders and Oven Temperature
Saltine crackers serve a dual purpose here, acting as both a binder and a moisture absorber. As the beef renders fat at 325 degrees Fahrenheit, the starch from the crackers traps those juices inside the loaf. Baking at this moderate temperature prevents the exterior from burning before the internal temperature reaches a safe 160 degrees Fahrenheit. If utilizing a loaf pan, expect juices to pool; draining them halfway through baking keeps the bottom crust from boiling instead of browning.
- Dense texture usually stems from over-mixing the beef, so use light hand motions.
- Saltine crumbs can be substituted with an equal volume of fine breadcrumbs or rolled oats.
- Slice only after letting the cooked loaf rest for ten minutes to redistribute internal moisture.
