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Meat Loaf

The last thing I wanted to hear to the question, “What’s for dinner?” was meatloaf.  My mother baked her meatloaf in a loaf pan of all things – Go Figure!  By the time the interior was done, and exterior would be over-cooked and dry.

This meatloaf is simple, quick, tasty and moist.

The Equipment –

A large non-reactive bowl, a 9” x 13” cake pan, a 1-cup measuring cup, an instant read thermometer.

The Recipe –

2 lbs Ground Meat.  I use 1 lb of my favorite Mild Italian Sausage and 1 lb of 80/20 Ground Beef.  I have also used just Ground Beef, but then I take a look at the Optional ingredients because the sausage has extra seasonings and salt that the plain ground beef does not have….  I haven’t tried any other types of meat – turkey or chicken.  If you try these, let me know how it worked.

2 – Slices Bread – I like Potato Bread – I didn’t have that so I’m using mutl-grain.

¾ Cup Your Favorite Salsa

1/3 Cup Milk

The Options –

If you are using plain ground meat, you may want to add the following – You can decide at the tasting phase…

2 TBLS Milk

1 Slice Bread

¼ Tsp Dried Oregano

¼ Tsp Dried Thyme

¼ Tsp Dried Sage

Salt & Pepper to taste

Let’s Go!

In a bowl, add the bread and milk.  Let it soak and then mix together into a paste.  This is called a Panade… 

 Panade


Afterwards, add the ground meat and salsa.  Do not over mix this – don’t press the mixture together either.
  Leave this mixture loose.

Meat Loaf Mixture

Time to Taste –      

Heat a small skillet and add a couple Tsps of the mixture and form into a disk.  Cook on the stove until it is cooked through.  Let it cool and then taste the mixture for flavor.  If you want to add the Options or more seasoning, now is the time.

Shaping –

Shape the loaf into an oval in the cake pan.  Don’t pack the mixture tightly – Just form it into the shape.  I try not to make it square so there are no corners that can dry during baking.

Shaping the Meatloaf

Baking –

Place into a preheated 325 Degree F Oven for 50-60 minutes.  Take a temp on the meatloaf, you want to bake this until it has reached 160 – 165 Degrees.  If it is not up to temp, place back in the oven for 5-10 minutes and then re-check.  Once it reaches 160 – 165, take the meatloaf out of the oven and set the oven to broil.  Place the meatloaf back into the oven under the broiler.  Let brown to your taste, and then take the meatloaf out and tent with foil for about 15-20 minutes.

Baked Meatloaf

Notes –

If you are baking potatoes with the loaf – put those in with the loaf and leave them in the oven during the resting time (turning the temp up to 350-375) until you are ready to serve with the meatloaf.

Serving -

There isn’t anything I don’t like seeing more than a knife slicing against a pan.  I use a beveled metal spatula to slice the loaf, and I only slice the amount that I’m planning on serving.  The rest can get to room temperature, moved to a storage container (without the pan fat - dripping are okay to include), and then placed into the refrigerator – you can slice as you heat and serve to maintain moisture.

Meat Loaf Serving 

Enjoy -