On Apr 26, 5:23 am, Leo Scanlon > wrote:
> This is the best meatloaf recipe that I've found. I've given it to
> others and they agree.
>
> CLASSIC MEAT LOAF
> Adapted from the New Joy of Cooking
>
> 4-8 servings (depending on who's doing the eating)
>
> Position a rack in the center of the oven. Preheat the oven to 350°.
> Lightly grease a 7"x11" Pyrex baking dish (I use corn oil spray).
>
> Combine in a large bowl:
>
> 1½ pounds of ground beef. Get some with fat in it, maybe 85% lean.
> I often mix packages of 80% and 93%.
> 1½ cups finely chopped onions
> 2-3 garlic cloves, finely chopped, or a few shakes of garlic powder
> 1 cup quick-cooking rolled oats or breadcrumbs (my choice)
> 2/3 cup ketchup
> 2/3 cup parsley
> 3 large or 2 extra-large eggs, lightly beaten
> 1 Tbs. dried oregano or basil
> 1 tsp. ground thyme
> 1 tsp. salt
> ½ tsp. ground black pepper
>
> Knead the mixture with your hands until everything is well blended. Do
> not over mix.
>
> Fill the baking dish with the meat mixture and bake for 1 hour.
>
> In the meantime, mix a few tablespoons of ketchup with a tablespoon of
> mustard (I use Grey Poupon) and a couple of tablespoons of granulated
> brown sugar. When the meat loaf has finished cooking, pour off the
> excess fat, smear the ketchup mixture on the top of the loaf, and
> return it to the oven for 10-15 minutes. When it's done, let it stand
> for 15 minutes to allow the juices to redistribute.

Leo,
I agree. That's the recipe that I started with and still pretty much
follow. I prefer to use barbeque sauce instead of ketchup, and always
use bread crumbs, not oatmeal. Often I add chopped olives. I always
get rave revues.

When cold, it makes great sandwiches. But I think meatloaf for
sandwiches should be a little crumbly. Otherwise it's like mass-
produced lunch meat.

Susan B.