Meatloaf
Ground meat loaf bound with breadcrumbs, eggs, and aromatics, finished with a ketchup glaze. Baked until firm and sliced into portions.
Ingredients
Method
Preheat oven to 350°F. Lightly oil or line a loaf pan or baking sheet with foil.
Dice the onion and mince the garlic; set aside.
In a large bowl, combine ground meat, breadcrumbs, beaten eggs, diced onion, minced garlic, 1/4 cup ketchup, salt, pepper, and optional seasoning. Mix gently with your hands until just combined; do not overmix.
Press the mixture into the prepared loaf pan or shape into a loaf on the baking sheet. Form a shallow well or slightly dome the top.
Spread the remaining 1/4 cup ketchup evenly over the top of the loaf.
Bake for 45–55 minutes, until the internal temperature reaches 160°F for beef or pork, 165°F for poultry, measured at the center without touching the pan.
Let rest for 5 minutes before slicing. Serve warm, optionally with pan drippings spooned over top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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