Tonight, I made meatloaf for dinner.  This is my recipe.  Since I usually cook without measuring, these amounts are estimates.  Please feel free to modify the recipe to fit your tastes and what you have on hand.

Pre-heat oven the 350°F.

  • 1.5 to 2.0 pounds lean ground beef: I used locally grown, grass-fed beef
  • 1 cup rolled or quick-cook oat
  • 2 eggs: these are also locally grown
  • 0.25 to 0.5 cups ketchup: I use a corn syrup-free brand (Hunts)
  • 1 teaspoon regular or lite salt
  • 1 teaspoon Herbs de Provence
  • 1 large shallot: from my garden, or you can use regular onions, dehydrated onions, garlic, or what ever you prefer
  • 0.25 to 0.5 cup water (optional)

Mix all ingredients to combine and press firmly into a loaf pan.  I use Pyrex pans, since I got them from my Mom, but you can use what ever you want.

meatloaf-raw-web

Insert a temperature probe into the meatloaf, and place in the oven.  The temperature probe should be set to go off when the meatloaf reached 170°F (well-done beef).

meatloaf-oven-web

Bake at 350°F until the internal temperature reaches 170°F, about 1-hour.  When done baking, remove from the oven and rest for about 10-minutes before slicing.  The juices will be reabsorbed and the loaf will be easier to slide.  Serve with veggies and a starch.  Enjoy!

meatloaf-baked-web

[amazon_enhanced asin=”B00008W70I” /] [amazon_enhanced asin=”0743246268″ /] [amazon_enhanced asin=”B002PEVOR2″ /]

%d bloggers like this: