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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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31 years of marriage and my meatloaf is perfected! This is a pairing of many recipes, but the most important ingredient is the Knox unflavored gelatin. An article in Cook's Illustrated said if you use only beef in meatloaf, you lose the moisture retainer the veal provides, and the gelatine replaces this process if using all beef. They were right! Ingredients:
1 1/2 lbs ground beef |
1/4 cup oatmeal |
2 eggs, beaten |
1/2 cup v8 vegetable juice |
1/2 teaspoon knox unflavored gelatin |
1 tablespoon worcestershire sauce |
1/4 cup chopped onion |
1 teaspoon garlic salt |
1/2 cup ketchup |
1 teaspoon mustard |
1 teaspoon brown sugar |
Directions:
1. Mix Know gelatine with juice and worcestershire sauce, set aside.
2. Mix ground beef, oatmeal, onions, eggs, and garlic salt.
3. Mix gelatine, juice, and worcestershire into ground beef mixture.
4. Pat in a 13x9 pan forming a loaf down center of pan. (It's important to not use a loaf pan so fat can drain off and meatloaf browns better.).
5. Mix the ketchup, mustard and brown sugar together.
6. Pour evenly over the top of meatloaf. Bake 350 for 45 minutes.
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