Ahhh! More comfort food. Meat Loaf was always a childhood favourite for me. I especially like leftover Meat Loaf in a sandwich with mustard. It has to have mustard.
It was a favourite at our cafe as well. We almost always sold out. I think it’s a childhood favourite for a lot of people.
When it was first baked we served it up with some mashed potatoes, mushroom gravy, and veggies. Yummy!
This recipe is for a large loaf. It should be enough to feed 8 people or less than 8 if you want leftovers like me.
- Two pounds of lean ground beef
- 1 carrot – shredded
- One egg – lightly beaten
- 1/2 a cup of fine bread crumbs
- Two tbsps of ketchup
- 1 tbsp of mustard
- Three tbsps of worcestershire
- 1 tsp of ground black pepper
- Two tsps of seasoning salt
- 1 tbsp of onion powder
- One tsp of garlic powder
- 1 tbsp of ground coriander
Directions:
Pre heat oven to 350* F
Put all ingredients into a bowl and mix really well. Now gather up the ground beef mixture into one big lump and throw it. Yes that’s right, throw it down into the bowl hard. Do this a few times. What this does is, it gets rid of any air pockets that were trapped in the meat. So that when you slice into the loaf it stays together instead of crumbling apart.
Next, get yourself a baking sheet with sides and line it with some aluminum foil or parchment paper. Take your lump of beef mixture and form it into a loaf on the baking sheet.
Place the baking sheet with the Meat Loaf into the oven and bake for approximately an hour. The loaf is done when the internal temperature reaches 165*F.
Let it rest for a few minutes before slicing into it.
Goes well with the Lindemans bin 50 Shiraz. This Shiraz is not as big as some other Australian or Californian Shiraz, so it works for Meat Loaf.
Remember to cook with love in your heart – the food will taste better ❤️
If you try this recipe and want to share please put your comments in the section below.
Tag Team Cooking 