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Instructions |
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Throw all the ingredients into a bowl. Save the 1/4
cup ketchup for the top. Start squishing the mixture
through your fingers until it's well mixed. The
consistency will be moist and slimy but enough to be
thick enough to hold it's shape.
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Find an oblong pan. I use a glass 7x11 pan. You
don't want to use a loaf pan because the fat needs
somewhere to go. (another step to make sure your
loaf doesn't fall apart.) There is no need to
grease it but if you want to save clean up time
line the pan with heavy duty aluminum foil. I
don't because meatloaf has a tendency to take some
of the foil with it.
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Place meat in center of pan and shape it into a
loaf. Cover the top with the remaining ketchup. You
can use more or less depending on your tastes.
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Now you can put it in the fridge until later or
place it in the oven turned on to 375F. No need to
preheat.
Bake the meatloaf for 1 hour and 15 minutes. The
ideal time to cook a meatloaf for is until it
reaches 160F degrees internal temperature. 160
degrees ensures that all bacteria have been killed
off. It is really important to let your meatloaf
rest for at least 20 minutes before cutting it. No
matter how pretty your loaf it will fall apart if
you cut it fresh from the oven.
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Originally Submitted
12/9/2013
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