Meatloaf has always been a traditional favorite recipe passed down through the generations. The nice thing about meatloaf is that you can use many leftover ingredients or ingredients you have on hand in your pantry or refridgerator in the loaf. Feel free to substitute equal amounts of diced green pepper for carrots and celery or 1/2 cup cracker crumbs (any type will suffice). The beauty of meatloaf is that you can substitute the vegetable or bread ingredients for other, similar ingredients. Staple ingredients include the meat, bread or crackers and egg (use 1 egg per pound of meat) Feel free to experiment!
This meatloaf recipe is a great dinner classic that you can add to your recipe repetoire.
Recipe Ingredients:
- 1 pound ground chuck, sirloin, or hamburger - if the meat is has a high fat content you will have to drain the meatloaf after cooking
- 1/3 cup ketchup
- 1 piece of white or wheat bread finely crumbled, you can use the food processor for this
- 1/2 cup finely diced carrots, a food processor is also good for this task
- 1/2 cup finely chopped white or yellow onion, a food processor works well
- 1/2 cup finely chopped celery, a food processor does not work well with celery because celery tends to be stringy, and it clogs up the blade
- 1 egg (do not beat egg before you add to meat)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1 teaspoon ground sage, or 1 tablespoon fresh sage
Sauce for Top of Meatloaf:
- 1/3 cup ketchup
- 1/4 to 1/3 cup yellow mustard
- 1 tablespoon brown sugar
Recipe Directions:
- Preheat oven to 375 degrees fahrenheit
- Add ground chuck to large mixing bowl
- Add the rest of the recipe ingredients
- Gently knead ingredients together until blended. This is the key direction for excellent meatloaf - do not over blend! If you over knead the meatloaf the meat will become tough and rather dry - you won't have as juicy or flavorful of a dish.
- Add meatloaf to bread pan, gently molding meat into the shape of the pan
- Prepare the sauce for the top of meatloaf by mixing all ingredients together with a whisk or a fork
- Evenly distribute sauce to the top of meatloaf
- Bake for 45 to 55 minutes until done. Meatloaf should not be pink in the middle, but should be completely brown.
This recipe makes 6-8 one cup servings.
Serving Suggestions:
- Serve with mashed potatos and peas or corn.
- Use leftover meatload in a sandwich.
- Mash leftover meatloaf and serve over rice or mashed potatoes.
- Use leftover meatloaf as a filling for shepherd's pie.
