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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
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In a food processor, combine carrots, onion and bell pepper and chop leaving no big pieces.
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In a medium to large bowl, break apart and crumble all of the ground meat
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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
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Pack into a meatloaf pan making sure to pack the meat mixture tight.
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Evenly lay three sliced tomatoes across the top and squeeze some ketchup over top so that you just cover the tomatoes.
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Refrigerate for at least one hour.
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Set oven to 350 and bake for 1hour and 20 minutes or longer. (150 degrees with meat thermometer).
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When done, pull out of oven and let stand for 20 to 30 minutes. Then slice as needed. Enjoy!
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