Top Notch Meat Loaf

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    Top Notch Meat Loaf

    Top Notch Meat Loaf
    Top Notch Meat Loaf

    "I also wanted to make my own meatloaf recipe and share it. I've tried all different types of ingredients until I finally came up with this recipe and if it is followed to the T, it is, in my honest opinion the best tasting meatloaf that I ever had. As long as you use the ingredients listed in this recipe you will most likely agree. I paired mine with sweat peas, mashed potatoes and gravy. I used the powdered gravy. But you can make your own as long as it is a beef flavored gravy, it will be delicious."

    Serves8 two slices each

    Preparation Time20 min

    Chilling Time1 hr

    Cooking Time1 hr 45 min

    Cooking MethodOven

    Cooking Vessel SizeLoaf Pan

    Ingredients

    • (2-pound) total of ground beef, pork and veal
    • 8 baby carrots (See Directions number 1)
    • 1 large onion (See Directions number 1)
    • 1 red bell pepper (See Directions number 1)
    • 1 tablespoon garlic powder
    • 1 tablespoon salt
    • 1 tablespoon Course ground black pepper
    • 2 tablespoons Worcestershire sauce
    • 1 cup Italian style bread crumbs
    • 2 large eggs
    • 1 cup of milk
    • 1 cup of water
    • 3 slices of beef steak tomatoes
    • ketchup
    1. In a food processor, combine carrots, onion and bell pepper and chop leaving no big pieces.

    2. In a medium to large bowl, break apart and crumble all of the ground meat

    3. Combine all ingredients with exception of tomatoes and ketchup. Mix very well so that all ingredients are incorporated into the ground beef, pork and lamb. The mixture should be just a little tacky. if it is too sloppy, ad just a little bit more of bread crumbs

    4. Pack into a meatloaf pan making sure to pack the meat mixture tight.

    5. Evenly lay three sliced tomatoes across the top and squeeze some ketchup over top so that you just cover the tomatoes.

    6. Refrigerate for at least one hour.

    7. Set oven to 350 and bake for 1hour and 20 minutes or longer. (150 degrees with meat thermometer).

    8. When done, pull out of oven and let stand for 20 to 30 minutes. Then slice as needed. Enjoy!

    This recipe was submitted by one of our readers, just like you.

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