Monday, May 12, 2014

A Simple and Divine Meatloaf


I’ve changed my meatloaf recipe so many times over the years that I could never remember it from one time to the next.  Really this wasn’t an issue until I started trying meat again.  The first meatloaf I tasted, I knew I wasn’t going to eat.  The flavor was lacking and the meat was springy.  Blech.  Then I figured it out

1 pound ground grass-fed beef
1 pound pork sausage
1 egg

Garlic granules
Smoked Paprika
Onion Powder
Black Pepper

Bring meat to room temperature.  This helps everything cook evenly and is easier on the hands while you are mixing. 

Mix all the ingredients together in a large bowl.  Knead until combined thoroughly.

Shape into a log and place in a loaf pan or in another baking vessel.  I like the loaf pan because it keeps all the juices and fat up against the meat while cooking and there is no thin edge of liquid to burn. Another way to deal with juices would probably be to add ½ -1 cup of breadcrumbs to the mixture.  The breadcrumbs will soak up the juice and fat, keeping it in the loaf.

Bake at 350F for about 1 hour.
Here is the tricky thing: if you over cook it, it will be springy and a little meh, but if you figure out the perfect timing (and this will depend on your oven but it is about 1 hour) it is great.

Thanks for reading,
Sarah McTernen

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