If you need a basic meatloaf recipe, look no further. This is the one that you need. My family likes to have a simple meatloaf once in a while, and after years of adjusting amounts and spices here or there, this is the one that they love the most. I love that since my family is small and my kids are young, I can actually get by with baking only half of this meatloaf and putting half in the freezer for later. That certainly helps on a busy weeknight!
I also like this recipe because I can use both ground pork and ground beef. I'm always looking for ideas to use ground pork because I don't always like it as a substitute for ground beef. Ground pork doesn't always work well in place of ground beef in some recipes. But the mix of both of the meats in this meatloaf is perfect. I also think that this bakes up less greasy than other meatloaf recipes because of the use of oatmeal instead of breadcrumbs.
We usually eat this with baked potatoes and corn. It's the way I ate it while growing up, so it's how I serve it now. Plus the potatoes can bake while the meatloaf bakes, making supper that much easier!
Basic Meatloaf
This is the basic meatloaf recipe that you need.
Ingredients:
- 1 pound lean ground beef
- 1 pound ground pork
- 1 1/2 cups oatmeal
- 1 egg
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 8 ounce can tomato sauce, divided
- 1 tablespoon brown sugar
Instructions:
- Preheat oven to 350 degrees. Grease a standard sized loaf pan.
- In a bowl, mix the ground beef, ground pork, oatmeal, egg, onion, salt, pepper, Italian seasoning, and half of the tomato sauce.
- Put mixture into the prepared loaf pan and pat down lightly.
- In a small bowl, mix the remaining tomato sauce with the brown sugar. Add salt and pepper to taste and mix in.
- Pour sauce over the meatloaf.
- Cover and bake for 60-65 minutes. Uncover for the last 10 minutes of baking.
- If you are freezing half, prepare two pans and divide the meat mixture and sauce between the two pans. Cover and freeze for up to two months. Thaw overnight in the fridge before baking.
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