We’ve been trying to cut down on red meat over here, but meatloaf remains one of my wife and my favorite meals. Many people in this situation, would just use their same meatloaf recipe, but switch to ground chicken or ground turkey. There is just one problem with that. Red meat has more flavor. Both are simple facts of life from it’s higher fat content. So using a meatloaf recipe designed for ground beef will leave you with a bland meatloaf. A new recipe is needed. This is that recipe.
To give it more flavor, I added carrots. My first shot at this, I just added raw carrot. It came out a little crunchy for my taste. So I sauteed the carrots instead. And since I was already sauteing, I sauteed the onion as well. I’ve been making this recipe for a couple months now, but I’d say I finally perfected it last night.
Sundays are made for two things, football and cooking. I know many people just pig out on snacks while watching the game, but why not make something tasty instead? This week’s recipe is a simple dish that can be prepared during a commercial break and be ready by half-time. Meatloaf is a versatile food. Eat it hot on Sunday and then make yourself a meatloaf sandwich for lunch on Monday.
3 lb ground beef
1 envelope onion soup mix
1 Tbsp garlic powder
1 tsp salt
1 tsp pepper
1 c. bread crumbs
1 c. milk
3 Tbsp Worcestershire Sauce
3 Tbsp Ketchup
*OPTIONAL* 2 Tbsp Ketchup
Preheat oven to 350 degrees
Mix together all ingredients except optional ketchup. If mixture seems moist, add more breadcrumbs.
Shape into loaf & place in baking pan.
Pour optional ketchup over top of meatloaf
Bake for 1 hour.
It has been pointed out to me that this is really a family sized meatloaf. For something smaller, try cutting the entire recipe to 1/3 the current size. As in:
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