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Updated April 12, 2016.
You can utilize plain ketchup to top this scrumptious, simple meatloaf or serve it with ketchup quietly.
For any tasty meal, serve the meatloaf with homemade mashed taters and peas or perhaps your favorite vegetables.
I love the taste of 85% hamburger, but 90% could be fine, too. Baking the meatloaf inside a niche meatloaf pan or on the rack can help drain away a few of the extra fat, or create a free-form loaf on the foil-lined rimmed baking sheet or 13-by-9-by-2-inch baking pan.
Ingredients
- 2 pounds hamburger, 85% to 90%
- 2 large eggs, gently beaten
- 1/2 cup milk
- 1 cup fine dry bread crumbs. plain
- two tablespoons dried minced onion or 1/2 cup finely minced onion
- 1 1/2 teaspoons hamburger seasoning or 1 1/4 teaspoons salt and 1/4 teaspoon ground pepper
- 1/2 cup ketchup (plus much more for topping, if preferred)
- Optional Glaze/Topping
- 4 tablespoons ketchup
- 4 tablespoons walnut syrup
- two tablespoons Dijon or similar mustard
- 1 teaspoon Worcestershire sauce
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Preparation
Heat oven to 350°. Spray a 9x5x3-inch loaf pan with nonstick cooking spray.
Inside a large bowl, combine the floor beef, eggs, milk, bread crumbs, onion, seasoning, and 1/2 cup ketchup. Mix until well blended and pack in to the prepared loaf pan.
If while using optional topping, combine the topping ingredients inside a bowl and hang aside.
Bake the meatloaf for one hour and ten minutes. Carefully drain off any extra fat after which top the loaf about 4 tablespoons ketchup or even the optional topping mixture, if preferred.
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Bake for ten to fifteen minutes longer.
- Test out meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, some ground pork will give you juiciness. Ground veal would add lightness to some loaf, and part chicken or poultry would cut back a few of the calories and fat.
- Use cracker crumbs or soft bread crumbs within the meatloaf rather of proper dry bread crumbs.
- Line the loaf pan with parchment paper or foil, just like a sling. Just carry the ends from the paper or foil and lift the meatloaf from the pan if this's done.
- Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for every muffin cup.
- Pack the meatloaf mixture into individual oiled ramekins, after which invert them onto a rimmed baking sheet for perfectly formed individual meatloaves.
- Rather of bread crumbs, use crushed cheese crackers within the meat mixture.
- Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon towards the meat mixture.