How Long Does It Take To Cook A Meatloaf From Scratch?
The same fundamental ingredients are used in all meatloaf recipes: 2 pounds of ground meat and a "panade" of milk-soaked bread or crackers. This panade, along with a few eggs, gives vital moisture and aids in holding the ground beef together. Though it won't taste like bread, you'll still miss it if it's missing from your meatloaf, so don't worry!
The Basic Meatloaf Formula
The traditional mirepoix in this recipe calls for small-diced onions, carrots, and celery, but you may substitute any of your favorite vegetables, including mushrooms, additional carrots, peas, and even broccoli, for some or all of those.
Whatever vegetables you choose to use, make sure to cook them first so they're delicate and toothsome rather than crispy before adding them to the meatloaf.
Call me retro, but I enjoy spreading some traditional ketchup on my meatloaf. The ketchup concentrates while cooking, resulting in a creamy, intensely tomato-flavored coating that goes incredibly well with the meatloaf's intensely savory flavor.
If you don't like ketchup, you can substitute your preferred BBQ sauce or any other condiment you like. You can alternatively omit the glaze entirely and, since bacon, as we all know, makes everything better, choose to cover the meatloaf in bacon strips before baking.
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