Meatloaf
I probably make meatloaf once a week, and I’ve developed some pretty strong opinions about what works and what doesn’t. I have sampled meatloaf across the country, and when it’s good, it’s usually because it’s a simple rendition. If I don’t like it, it’s usually because someone tried to get fancy with it and put something in it that didn’t belong there! This is the one I make most often. I prefer to use lean ground beef because it keeps the meatloaf from being too moist. Also, be sure to remove the meatloaf from the pan as soon as it’s done; otherwise, the fat that has rendered into the pan will be absorbed back into the meat—not good!
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Gently mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until blended. Shape the mixture into two loaves and place side by side crosswise in a 9 × 3 × 2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.
From Trisha
Step 3
If you’ve never had a cold meatloaf sandwich the next day, you don’t know what you’re missing.
