Thursday, May 8, 2014

Meatloaf

Meatloaf wouldn't normally be in my top ten things to eat, but this meatloaf is really amazing. I love the way that the sauce goes both in the meatloaf and on the top to give it an amazing flavor I usually half the meatloaf part for our family and leave the sauce whole, because we love it. One of the best things about it is that it's pretty quick and easy to put together. For baking, I put it on a quarter sheet pan and shape it into a loaf, I usually line the pan with foil that I've sprayed with baking spray, it's just so much easier to clean and you get a lot more crust on the top, and everyone knows that the crust on the top is the best part!

Meatloaf
adapted from Lion House Classics

For the meatloaf:
2 pounds lean ground beef
1 teaspoon salt
3 eggs, slightly beaten
3/4 cup panko crumbs
Meatloaf sauce





Mix the ground beef, salt, eggs, panko crumbs, and about half of the meatloaf sauce until well blended. Usually I would want to use my hands, but the sauce is hot, so be really careful. Mold on a quarter or half sheet pan. Bake at 350 degrees for 1 hour for two smaller loaves or 1 1/2 hours for 1 large loaf. Allow to stand for about 5 minutes before slicing and serve with the remaining sauce.




For the meat loaf sauce
1/2 cup chopped onion
2 tablespoons canola oil
1 can tomato soup

1 teaspoon Worcestershire sauce

fresh ground pepper, just grind some in
1/4 cup water

Cook the onion in the oil, or you can use shortening, until tender. Add the rest of the ingredients and simmer for a few minutes to blend the flavors.





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