Meatloaf is one of those classic comfort dishes. It can easily be prepared with little to no work. It cooks up in under an hour. And can easily be made with a multitude of proteins.
The majority of meatloaves are beef, although turkey is a very close second. You can also make meatloaf with chicken or combinations of meats. For example my great grandmother used 70% beef 30% pork, for her meatballs and meatloaf. I prefer turkey, but will be using beef. This basic recipe will work with any protein choice.
Full time: 1 hour
You will need
1 1/2 lb. ground meat of your choice
1/2 cup plain bread crumbs
2 tbsp milk
1 tsp Worcestershire sauce
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
Optional: 3 tbsp barbecue sauce or 3 tbsp ketchup
Let us begin:
Preheat your oven to 350' and lightly spray a 9" baking pan with cooking spray, set aside for a moment.
In a small bowl combine the bread crumbs and milk. This softens the crumbs nicely and adds just a little something extra. My grandmother used to use milk crackers instead of bread crumbs to do this.
Regardless of which protein you have chosen ground meat is very easily toughened if handle too much or too roughly. The key to a good meatloaf which is not lead heavy is your handling of the meat.
In a large bowl place your protein and add in in egg, soaked bread crumbs, Worcestershire, onion powder, salt, and pepper.
Using a light finger touch, hand mix ingredients until even, make sure not to push down to hard or mix longer than 1-2 minutes.
Move mixture into baking pan and shape into a loaf.
Bake in oven for 45-60 minutes. Use a meat thermometer to ensure safe eating temp.
If you are a person who likes a sauced meatloaf. During the last five minutes of cooking, you will want to sauce up.
Carefully brush your ketchup or barbecue sauce over top of loaf and return to oven to finish cooking.
Once safe temperature has been reached, remove from oven.
Carefully move to serving platter, slice, serve, and enjoy!