I love good meatloaf - perfect for cold winter meals. I have fond memories of my mother’s meatloaf growing up - but this recipe is even better (sorry mom). Original recipe here.
Prime ground beef (or lamb?) is the most important ingredient. Substitute gluten free panko if you prefer.
Since I was at it, I used a 5lb package of burger and increased the ingredients by 2 1/2 (a little math is required) - then we had lots of left overs and I could even gift one.
Here’s how:
Meatloaf Ingredients:
2 lbs locally raised Blue Goat Farm ground beef
1 med onion
2 large eggs
3 garlic cloves minced
3 Tbsp ketchup
3 Tbsp fresh Italian parsley finely chopped
3/4 cup PANKO breadcrumbs (sub gluten free)
1/3 cup milk
1 1/2 tsp salt
1 1/2 tsp Italian seasoning
1/4 tsp ground black pepper
1/2 tsp ground paprika
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 1/2 tsp
2 1/2 Tbsp brown sugar
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp salt
1. Line a 9”X5” loaf pan with parchment paper and preheat oven to 375 deg F.
2. In a large bowl, add all the ingredients of the meatloaf. Mix well to combine.
3. Add meat mixture to the loaf pan, gently press and shape and bake meatloaf at 375 F for 40 minutes.
4. in a small bowl, mix all sauce ingredients together. After initial baking, spread sauce over meatloaf and return to oven to bake additional 15-20 minutes.
5. Rest meatloaf for 10 minutes, slice and serve.