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The Perfect One Pound Meatloaf Recipe
Meat Loaf: Love it or hate it?
Meat loaf is one of those dishes where people either seem to love it or hate it with very little middle ground. Done well, it's flavorful and delicious, done poorly and it's a flashback to a horrendous junior-high cafeteria lunch. This hub will show you how to produce the former and not the latter.
One of the biggest complaints about bad meat loaf is that it often isn't very meaty. Too much filler (most often bread) can make for a soggy and bland loaf. To me, a good meat loaf is meaty, not greasy and will hold together so that leftovers can be sliced and made in sandwiches. If you don't like meatloaf for being too greasy, I highly recommend giving the new-fangled two-section pans a try! Getting one of those pans totally changed my meatloaf and made me fall in love with it all over again.
Although easy to mix up, meatloaf does often take an hour or more too cook. So it tends not to be a meal you suddenly decide on and make quickly. Also, many recipes produce a good number of portions. In addition to making sandwiches with leftovers, I sometimes crumble a serving into instant spaghetti sauce to make a super-hearty quick sauce on cold winter nights.
Fave Food or ...Yuck!?
Do you like to eat meatloaf?
Making a Smaller Meatloaf
Many meatloaf recipes make six to eight servings. For a single person or a couple, this can sometimes be too many meals of leftovers. Here's my personal favorite meatloaf recipes which makes a smaller meatloaf. That way I don't get burnt out from having to eat it for days.
Try using ground turkey or chicken instead of beef if you want something a bit leaner or for a different flavor.
If you don't have bread crumbs, you can use crushed up plain crackers. You can also make bread crumbs by putting slightly stale or toasted bread in the food processor.
You can add bell peppers or other veggies to add some variety.
Ingredients for One-Pound Meatloaf
- 1 lb. ground beef, thawed
- 1 egg, room temperature
- 1/2 C. bread crumbs
- 1/3 C. milk
- 1/3 C. ketchup
- 2 Tbsp. onions or scallions, minced
- 1 Tbsp. garlic, minced
- 1 Tbsp. chili sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. Worcestershire sauce
- salt and pepper
- Preheat your oven to 325 degrees.
- Mix up your egg, milk, ketchup and Worcestershire sauce.
- Add in your onion/scallions and garlic.
- Crumble your ground beef into the mix.
- Add your garlic powder, bread crumbs, salt and pepper and mix well. You can use a big spoon or your hands.
- Put the meat mix into a loaf pan (if you have a special two-part pan, the meat goes in the top part which is the section with holes in the bottom).
- Spread the chili sauce over the top of the meatloaf.
- Bake your meatloaf for one hour.
Rate the One-Pound Meatloaf!
- Best Meatloaf - Cooks.com
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The Trick MIGHT Be The Pan
The thing that really did it for me when it came to meatloaf was coming across a meatloaf pan at the thrift store and figuring how bad could it be for a few bucks? It just so happens it was amazing for a few bucks.
"Proper" meatloaf pans are in two parts. One pan has holes in the bottom and it rests inside the solid pan. This allows excess grease to drain away from the meatloaf as it cooks! You get meaty moistness without being swampy. This does for meatloaf what those zig-zag edge pans did for brownies. In my opinion, if you want to do meatloaf sandwiches with the leftovers, this pan gives you just the texture you want for that.