My Wonderful World

W e l c o m e... And Enjoy!

Sunday, May 13, 2012

My Classic Meatloaf

We are having a cold raining weekend here in East Tennessee.  I think today's high will be in the upper 60's and that is quite a bit colder than we have been enjoying.    Meatloaf just seemed to fit the bill for a comfort supper. 


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Classic Meatloaf


Main Dish

3 slices day old bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/4 cup ketchup
  coarse salt and ground pepper


Preheat oven to 400F. Line a 8 X 4 loaf pan with parchment paper, per following directions.

Be sure to make parchment paper long enough that it will overlap the sides of the pan by three inches each side. (This will aid in removal after baking.) Place bread in food processor; pulse until fine crumbs form.  Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, and salt and pepper, to taste. Add bread-milk mixture, and mix very gently with a fork (do not over-mix).

Place meat mixture on prepared loaf pan and form into a loaf. Bake with parchment paper covering the top of the loaf.  Bake for 30 minutes.  Open oven and fold back parchment paper and continue baking until loaf is golden brown, another 30 minutes.  Let meatloaf rest 10 minutes.  Remove from pan with the paper sling and slice for serving.

Notes:  ©WHStoneman

Yield: 6 servings


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Fold paper over top for first 30 minutes baking time. 
Fold back paper for final 30 minutes baking.

Lifting the parchment paper makes it so easy and no mess. 


Bon Appétit and Enjoy 
YOUR Wonderful World!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015