The Best Meat Loaf

The Best Meat Loaf

Charles Schiller Cal/Serv: 499 Yields: 6 Prep Time: 0 hours 10 mins Total Time: 1 hour 0 mins 3/4 c. ketchup 2 large eggs 1/2 c. milk 2 tbsp. Worcestershire sauce 1 tsp. salt 1/4 tsp. Pepper 2 lb. meat loaf mixture (beef, pork and veal) 1/2 c. chopped scallion 1/2 c. bell pepper 1…

recipe image

The-Best-Meat-Loaf

Charles Schiller

Cal/Serv:
499

Yields:

6

Prep Time:

0

hours

10

mins

Total Time:

1

hour

0

mins

3/4
c.

ketchup

2


large eggs

1/2
c.

milk

2
tbsp.

Worcestershire sauce

1
tsp.

salt

1/4
tsp.

Pepper

2
lb.

meat loaf mixture (beef, pork and veal)

1/2
c.

chopped scallion

1/2
c.

bell pepper

1
c.

crushed saltine crackers (24 crackers)

1
tbsp.

minced garlic

1
tbsp.

packed brown sugar

  1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
  2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.
  3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.
  4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.
  5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.
  6. Using 1 cup meat loaf mixture for each loaf, shape into six 5-in.-long, 2 1⁄2-in.-wide loaves on lined baking sheet. Spread with the ketchup-sugar mixture; bake 20 to 25 minutes. Leftovers are great served cold with mustard or horseradish sauce.

The-Best-Meat-Loaf

Charles Schiller

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Article Categories:
Meat Recipes