Receta Classic Meatloaf, My Way
I crave Meatloaf at times. I love the taste, the texture, the comfort food charm. It brings back thoughts of eating it as a kid and loving every bite. Meatloaf is just one of those classic American foods that has stood the test of time and has a multitude of different ways of preparing it. My favorite meatloaf is more of the classic version, made with ground meat, bread crumbs, eggs, etc.
I prefer to mound the meatloaf in a baking pan rather than to bake it in a loaf pan. This way, it gets kind of crusty all the way around the loaf, and I love that! It takes a little more time to make it look nice and rounded, but it's worth it to me. But you may use a loaf pan if you wish. My meatloaf is moist and delicious, using ground beef and ground pork here. Many times I use only ground beef, and on occasion I have added sausage to my meatloaf. I like to use dry bread crumbs instead of fresh crumbs. My mother used to use finely crushed saltine crackers in her meatloaf. And I have a friend who used Grape Nuts Cereal to make hers, instead of bread crumbs, (she said it was a Weight Watcher's version)! I think every family makes it differently. I almost forgot to take pictures, so there's not much left on the platter. Here's how I made mine.
CLASSIC MEATLOAF, MY WAY
Lynda's Recipe Box
- 1 pound of beef ground chuck- 80/20
- 1/2 pound ground pork (or you may use more ground chuck)
- 1 cup dry bread crumbs
- 2 large eggs, beaten
- 1/2 cup milk
- 1/2 cup ketchup (or I sometimes sub crushed tomatoes)
- 1 tablespoon Worcestershire sauce
- 1/2 cup finely diced onion, sauteed in 1 tablespoon oil
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt, or more
- 1/2 teaspoon pepper
- TOPPING:
- 1/3 cup ketchup
- 1 tablespoon brown sugar- mixed together
In a large bowl, mix all ingredients together except the topping ingredients. Shape into a mound in a baking pan or roasting pan. Bake in a preheated 350 degree oven for 40 minutes. Remove meatloaf from oven and spoon topping over loaf. Return meat loaf to oven for 15-20 more minutes. Remove from oven and let rest about 20 minutes before serving. I served with Homemade Mac and Cheese, steamed baby cut carrots and a salad.