Meat loaf - Heirloom recipe. Browse Our Fast And Easy Meatloaf Recipes Collection. Mix all the ingredients in a large bowl, form into two loaves. If you choose to add the eggs, form the loaves around the whole, peeled hard boiled eggs.
You can cook Meat loaf - Heirloom recipe using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Meat loaf - Heirloom recipe
- You need 1 packages of ground meat loaf mixture of beef, pork and veal - prepackaged is over 1 lb..
- Prepare 1 of egg.
- Prepare 2 slice of whole wheat bread.
- It’s 1/4 cup of seasoned bread crumbs.
- It’s 1/4 tsp of thyme.
- You need 1/2 tsp of parsley & marjoram.
- Prepare 1 of BBQ or tomato sauce.
- Prepare 1 of milk.
In a large bowl, add all of the ingredients for the meatloaf. This meatloaf recipe is easy to make, holds. Momma's Meatloaf is a classic meatloaf that has the best flavor ever! This recipe turns the typical meatloaf into eight bite-size delights, making them in a mini-loaf pan.
Meat loaf - Heirloom recipe instructions
Preheat oven to 350°.
Take a 9" x 9" x 2" baking dish and add a drop of oil. Spread it around so it's a light coating. This prevents the meat from sticking to the bottom..
In a large bowl add meat loaf blend..
Wet bread with a little water and squeeze to remove excess water, break up and add to meat. If there's too much water, the bread will be too mushy to work with. Next add egg, herbs and seasoned bread crumbs..
Mix very well to incorporate all ingredients. The mixture will be stiff. Add milk a splash at a time mixing well after each addition until the meat mixture feels soft and pliable..
Form meat into a giant burger, place in pan and push in 2 opposite sides to form a flat loaf. As it bakes it will rise a bit..
Spread a light coating of sweet BBQ sauce over top and sides. Here is where I broke with family tradition instead of using a rich rustico Italian sauce. However, you can use a tomato sauce for an Italian style meat loaf..
Depending upon how much meat is in the package gives you your timetable for baking. The one pictured here was a 1.36 lb. meat loaf mixture. This one I baked for 68 minutes. The rule is about 1 hour per pound. I've always taken it out 5 minutes prior and let the meat rest for 5 minutes or so before slicing..
Hint about meat thermometers. Meat loaf holds in moisture. Once you stick a thermometer in to check the temp then pull it out. All those lovely juices will come out too..
This gives every loaf a great crust, and a juicy, tender center. We amp up the heat just a little more with some spicy-hot vegetable juice, but it is tempered by the sweet taste of fresh basil sprinkled on top. When baking the meatloaf, place a separate pan filled with water on the rack below – your meatloaf will be moist and delicious every time! I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare–garlic-smashed potatoes and freshly steamed snap green beans. This is a good basic meatloaf recipe.
