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.
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).
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!
[amazon_enhanced asin=”B00008W70I” /] [amazon_enhanced asin=”0743246268″ /] [amazon_enhanced asin=”B002PEVOR2″ /]