Sliced meatloaf

  • 1 pound lean ground beef
  • 2/3 cup milk
  • 1/2 cup cracker crumbs unmeasured homemade bread crumb
  • 1/4 cup ketchup
  • 1/2 cup finely chopped onion unmeasured dry minced onion
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg, beaten

I giving my second try at meatloaf following this recipe. Again, I am using leftover homemade bread instead of cracker crumbs, dried onion instead of fresh, and adding some Worcestershire suace and Cayenne. I didn't actually measure the bread crumbs and probably got too much. Actually I didn't measure anything this time; I eyeballed everything. What the heck.

The mixture wasn't as wet as the first try, but the first try was so wet I was afraid it wouldn't hold its shape. It did. it will be interesting to see how the texture differs.

As I am posting this I have not yet imported any of my previous posts. Someday I'll get around to that.

I am using 80/20 ground beef, hand shaping and baking on the broiler/roaster pan so the fat drains as it cooks. Crud, I just realized I didn't line the bottom pan with foil. Oh well, extra clean-up.

I preheated the oven 10 minutes and set the timer for 40 minutes at 350 degrees F expecting to leave it in longer after checking on it. (The recipe calls for an hour.) The last few minutes of cooking made my apartment smell quite nice. At 40 minutes the loaf seemed fairly brown and moist. I don't yet know how to tell by sight or feel how meatloaf is done, so I took the inside temperature in a couple of places: high 160's F to 171. I was surprised, but it's done.

I let it cool 5 minutes then cut into it. Looks good. Tastes good. Win! I like the texture better than my previous loaf, but I don't know if it's objectively "correct" meatloaf, if there is such a thing.

Lessons / notes:

  • Remember to line drip pan with foil
  • A mixture that not too wet that I felt I couldn't make hamburger patties resulted in a texture I like
  • The recipes I see call for longer baking times than I think are right; perhaps they are overbaking, or perhaps the loaf shape makes a difference.
  • I thought about leaving out the catsup, but didn't feel like fooling around with the ingredients that much yet.