Each and every cook in the US has his/her own meatloaf recipe. Mine came from a very cook friend (thanks Jonathan). Of course you tweak it as you go along and tailor it to your taste. But Jonathan taught me how to make meatloaf! It was a mystery to me till then :)
I make mine using a combination of pork and turkey. Feel free to use whichever meat you prefer. I have used the 'measurement' of 1 tray/package- since that's how you buy it in the grocery store.
And remember- you can never make "a small meatloaf"! Its always a lot, so be prepared to freeze some of it. Meatloaf sandwiches are always a welcome lunch.
1 tray/package ground pork
1 tray/package ground turkey
1 cup finely chopped onion
2 TBS crushed garlic
1 TBS red chili flakes
1 TBS Worcestershire sauce
2 eggs
1 small can Campbells mushroom soup
1 & 1/4 TBS salt
1 TBS pepper
1 TBS dried herbs (Italian blend works very well)
3 cups bread crumbs (more if required)
tomato ketchup
Heat oven to 350 degrees. Line 2 regular loaf pans with foil.
Mix all the ingredients from pork to herbs in a large mixing bowl till well mixed. Add the bread crumbs one cup at a time and work them in. You will need 3 cups for sure. Sometimes, depending on many factors you may need more- just have some extra on hand. You should be able to form a 'loaf' with the meat mixture and it should not flop down. That's when you know you have enough bread crumbs in there.
Divide the mixture between the 2 loaf pans and top with tomato ketchup. Yes, tomato ketchup. Somehow it makes the meatloaf taste better this way. Cover the loaf pans with foil and place in the oven. Cook for 55-60 minutes. Then remove the top foil and let cook for another 20-25 minutes.
Insert a knife in the centre and check. If the knife comes out clean, the meatloaf is cooked.
Remove from the oven and cover with foil. Let the meatloaf rest for 10-15 minutes before you take it out of the pan and slice it.
Serve this with any or all of the following:
Mashed potatoes, roasted potatoes, french fries
Steamed Caulifower
Steamed vegetables
Buttered corn
I make mine using a combination of pork and turkey. Feel free to use whichever meat you prefer. I have used the 'measurement' of 1 tray/package- since that's how you buy it in the grocery store.
And remember- you can never make "a small meatloaf"! Its always a lot, so be prepared to freeze some of it. Meatloaf sandwiches are always a welcome lunch.
1 tray/package ground pork
1 tray/package ground turkey
1 cup finely chopped onion
2 TBS crushed garlic
1 TBS red chili flakes
1 TBS Worcestershire sauce
2 eggs
1 small can Campbells mushroom soup
1 & 1/4 TBS salt
1 TBS pepper
1 TBS dried herbs (Italian blend works very well)
3 cups bread crumbs (more if required)
tomato ketchup
Heat oven to 350 degrees. Line 2 regular loaf pans with foil.
Mix all the ingredients from pork to herbs in a large mixing bowl till well mixed. Add the bread crumbs one cup at a time and work them in. You will need 3 cups for sure. Sometimes, depending on many factors you may need more- just have some extra on hand. You should be able to form a 'loaf' with the meat mixture and it should not flop down. That's when you know you have enough bread crumbs in there.
Divide the mixture between the 2 loaf pans and top with tomato ketchup. Yes, tomato ketchup. Somehow it makes the meatloaf taste better this way. Cover the loaf pans with foil and place in the oven. Cook for 55-60 minutes. Then remove the top foil and let cook for another 20-25 minutes.
Insert a knife in the centre and check. If the knife comes out clean, the meatloaf is cooked.
Remove from the oven and cover with foil. Let the meatloaf rest for 10-15 minutes before you take it out of the pan and slice it.
Serve this with any or all of the following:
Mashed potatoes, roasted potatoes, french fries
Steamed Caulifower
Steamed vegetables
Buttered corn
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