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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This meatloaf recipe was handed down from Grandma to Mom to me. It's evolved over the years, and this is my take on it. I think it's zestier and more moist then most meatloaf recipes; I hope you agree! Ingredients:
1 lb ground beef |
1 lb ground veal |
2 eggs |
3 1/2 tablespoons ketchup |
3 tablespoons ketchup |
2 tablespoons marinara sauce |
3 tablespoons marinara sauce |
1 (9 ounce) packet lipton onion mushroom dry soup mix |
1/3 cup corn flake crumbs |
1 1/2 teaspoons worcestershire sauce |
1 1/2 teaspoons worcestershire sauce |
1 tablespoon garlic powder |
2 teaspoons kosher salt |
2 teaspoons black pepper |
Directions:
1. Preheat oven to 385°F.
2. In large bowl, mix ground beef, ground veal, salt, pepper, and garlic powder.
3. In smaller bowl, beat the eggs.
4. Add to the eggs, in order: 3.5 tbsp ketchup, 2 tbsp marinara, soup mix, Corn Flake crumbs (use bread crumbs if you like, but these are so good!), 1 1/2 tsp Worcestershire sauce. Mix together well.
5. Add sauce mix to meat mix in larger bowl. Work completely together by hand (yes, you'll get dirty!).
6. In a baking pan, shape meat into a loaf shape, not too thick (maybe 2 inches or so tall off the sheet).
7. In another bowl, mix remaining ketchup, marinara sauce, and Worcestershire sauce. Brush over entire outside of meatloaf, including sides and ends.
8. Bake for about 35-40 minutes.
9. Let stand about 5 minutes before cutting.
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