Try this Magic Meatloaf Recipe, or contribute your own.
- 2 eggs
- 1/4 cup ketchup
- 3 cloves garlic minced
- 2 tablespoons salt
- 1 tbsp olive oil
- 3 lbs ground beef
- 2 teaspoons ground pepper
- 2 cups onions chopped
- 1 cup milk divided
- 1 cup ritz crackers (crushed)
- 2 tablespoons worcestershire suace
- 5 or 6 soft boiled eggs (i boil extra just in case o
- 1/4 cup sweet barbeque sauce
- Carbohydrate 9.71908021307177 g
- Cholesterol 119.891054352536 mg
- Fat 27.2535899561262 g
- Fiber 0.756765419852665 g
- Protein 34.2554552278884 g
- Saturated Fat 10.7856350023546 g
- Serving Size 1 1 Serving (284g)
- Sodium 283.470088911869 mg
- Sugar 8.9623147932191 g
- Trans Fat 3.81070174859793 g
- Calories 428 calories
Step-by-step
- Preheat oven to 350°Fahrenheit.
- In a large non-stick pan heat oil over medium-high heat until hot.
- Add chopped onions and cook for 5 to 7 minutes or until tender, stirring frequently. Remove from heat and set aside.
- In a large bowl, combine beef, eggs, onion, garlic, crackers (or bread crumbs), salt, pepper, and Worcestershire sauce.
- Add in half of the milk and mix. The amount of milk may vary. The texture should be soft, but not runny. Add more as needed.
- In a greased loaf pan, add a 1-inch layer of the meat mixture. Place the eggs in a neat row in the center.
- Add the remaining meat mixture on top of the eggs, carefully sealing all edges and pressing the meat in tightly.
- In a separate bowl, combine ketchup and barbeque sauce. Mix well and spread over the top of the meatloaf.
- Bake for 1 hour. Allow to cool for about 5 minutes before cutting.
Should the onions go in raw or be sweated first? Cooking chopped onions over medium-high heat for five to seven minutes removes excess moisture that would otherwise steam the beef and compromise the structural integrity of the loaf. Raw onions release water during baking, creating pockets of liquid that cause the slice to crumble under the knife. Fresh minced garlic yields a sharper, more pungent sulfur compound profile than jarred paste, though the latter can be used at a one-to-one ratio if pressed for time. Crushed Ritz crackers function differently than traditional bread crumbs by introducing higher fat content, which melts during the one-hour bake at 350 degrees Fahrenheit to maintain internal moisture without requiring excessive dairy. When incorporating liquids like milk, add them gradually until the mixture achieves a soft, pliable consistency that holds its shape without becoming fluid. Pressing the raw meat tightly around the boiled eggs prevents internal fissures from forming during thermal expansion. Resting the finished loaf for five minutes allows the internal juices to redistribute throughout the protein matrix before slicing.
