Meatloaf
I love meatloaf. I have had many different versions of my Mom's meatloaf over the years. I have loved them all. On August 23, 2007, Mom made meatloaf for my birthday. The version on this occasion turned out extremely well.
I love meatloaf. I have had many different versions of my Mom's meatloaf over the years. I have loved them all. On August 23, 2007, Mom made meatloaf for my birthday. The version on this occasion turned out extremely well.
- Carbohydrate 34.9359244483004 g
- Cholesterol 240.741278633333 mg
- Fat 52.7087028490556 g
- Fiber 1.50694442330466 g
- Protein 42.9613680818381 g
- Saturated Fat 18.9204005497889 g
- Serving Size 1 1 Serving (332g)
- Sodium 814.777763723323 mg
- Sugar 33.4289800249957 g
- Trans Fat 6.88764661378888 g
- Calories 796 calories
Step-by-step
- Preheat oven to 375 degrees.
- Mix meat, cracker meal, onion, eggs, salt, pepper and half of the tomato sauce and form into a loaf.
- Bake until internal temperature is 160 degrees.
- Mix the remaining tomato sauce with 2 TB brown sugar.
- Put over meatloaf when 1/2 hour from done.
- Total cooking time is approximately 2 hours.
Unlike hamburgers, which rely on a loose grind and rapid sear to stay juicy, meatloaf requires a firm structural matrix to hold its shape through two hours of oven time. Ground chuck provides a high fat-to-protein ratio that keeps the interior moist, while sausage adds secondary seasoning and extra fat. Cracker meal or bread crumbs function as a binder, absorbing released meat juices and preventing the proteins from tightening into a dense, rubbery block. Gentle handling during the mixing phase is paramount; overworking the raw meat activates the myosin proteins, turning the loaf into something resembling sausage casing rather than tender slices. Incorporating the eggs and half the tomato sauce directly into the mix supplies crucial internal moisture. Forming the mixture into a free-standing loaf on a baking sheet allows hot air to circulate freely around all sides, yielding a better exterior crust than packing the meat into a loaf pan where it boils in its own accumulated grease. Baking proceeds at 375 degrees Fahrenheit until an instant-read thermometer inserted into the geometric center registers 160 degrees Fahrenheit. Applying a glaze made from the remaining tomato sauce and two tablespoons of brown sugar during the final thirty minutes of baking creates a caramelized exterior barrier that protects the top from scorching while sealing in internal moisture. Standard rimmed baking sheets work well for shaping the loaf, though lining them with parchment paper prevents the sugary glaze from cementing to the metal during the final phase of cooking. Leftovers store safely in an airtight container in the refrigerator for up to four days.
