Posted on July 2, 2007. Filed under: beef, maindish, pork |

I’m single.  A good meatloaf can last me an entire week between dinners and meatloaf sandwiches for lunch (at which time I don’t want to see meatloaf again for a while, so I cook it infrequently).  This recipe is mostly from the Fannie Farmer Cookbook, but my parents have taken bits and pieces from assorted sources over the years.  Great with mashed potatoes and ketchup or salsa.  Try with a pineapple salsa for some tartness.

I used to have a silicone loaf pan which, frankly, was a nightmare when it comes to meatloaves.  You need a firm pan to pack the mixture into, so go to the grocery store and buy one of the cheap metal loaf pans.  It’ll be much easier.

2 pounds ground meat

2 T minced onion

1 C breadcrumbs or oatmeal

1/2 C Ketchup

1/2 C Water

1 t salt

1 egg, lightly beaten

Preheat oven to 350.  Mix all the ingredients in a bowl, mixing with your hands.  Meatloaf is one of those things where the best utensil is definitely your hands.  Besides, its more fun that way. D   Once the ingredients are thoroughly mixed, press into a loaf pan.  We usually remove the loaf from the pan once it’s been shaped and packed, and cook it on a foil covered sheet.  It seems to work better.

You can obviously make meatloaf with any ground meat of your choice, but remember that if you use something super-lean, like ground turkey or very lean beef, you need to replace the fat content somehow or it’s going to be as dry as a bone.


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