CLASSIC HOMEMADE MEATLOAF!! RETRO RECIPE!!

Today I am sharing with you one of my most requested recipes of all time! My classic meatloaf recipe! Yes, that's right, my most requested recipe is meatloaf. I cannot tell you how many times I have been asked to make meatloaf! It all comes today! This is a classic dish that everyone seems to love. It's about as retro as you can get and using my homemade meatloaf seasoning mix, you are going to be able to make meatloaf quick and easy and have a delicious dinner with leftovers to boot! This recipe will make two medium sized meatloaves. Enough for a family of four to eat twice with leftovers for sandwiches. You asked and today I deliver!Show more

Meatloaf seems to be a love it or hate it kind of dish. I grew up hating it. I did not love meatloaf until I made it myself and figured out what I love and what I don't love about this ubiquitous, classic. I am not a fan of the ketchup glaze. My mom never used the glaze, but she did make meatloaf that could be used as a door stop. It was crunchy for the first inch or so around a nugget of tender meat inside. Now, my mom was a great cook but meatloaf was never her strong suit.

As an adult, I moved on to making meatloaf with a seasoning packet, but when we moved from Arizona and I could no longer get my favorite one, I stopped making it. Thus the reason it has taken me so long to actually share a meatloaf recipe with you. Since figuring out how to replicate the right flavor combinations I can now do just that. This recipe is very versatile. You can take this basic and take it anywhere you like. The possibilities are endless as are the flavor combinations.

I like to start with good quality 80/20 ground chuck combined with an equal amount of ground pork. 2 to 3 or even four pounds of meat depending on how many loaves you want to make. I am using 1.5 pounds of ground meat here. 1 pound of ground chuck and 1.5 pounds of ground pork. I usually use equal parts of each and find that this makes the best combination. You can also do 2/3 beef and 1/3 pork, but I find the pork addition to be important for a tender, moist meatloaf.

You can always use what you prefer, ground turkey, chicken, bison, elk, venison, whatever is your preference, however, note if using those meats, which are very low in fat, in order to obtain a moist meatloaf you will want to add fat back in such as bacon, ground sausage or even some olive oil to the blend.

Link to the meatloaf seasoning video: http://bit.ly/2TYNq5V

I am using 1/4 cup per pound of meat of my seasoning blend, 1 egg per pound of meat and 1 cup each of both dry seasoned and fresh bread crumbs. I use a hamburger bun that has been frozen and while it is till frozen run it over the fine side of my box grater to get the fresh crumbs. You can always use a food processor to do this but since it is only one bun, why go to the trouble of dragging that out and having to wash it after the grater does a fine job.

I am also adding 1/2 cup of milk and 1/2 cup of ketchup to the meat mixture to give moisture and flavor. If you do not want to use ketchup you can leave it out but add back the same amount of milk, water, marinara, salsa or bbq sauce.

To make this magic happen, break the ground meat up into a large bowl and then toss in the rest of the ingredients. Gently blend with your hands until you see the mixture come together. then form into however many loaves as you like shaping them into oblong ovals and placing them on a baking sheet that has been lined with parchment paper. Today I made two. One for dinner and one for the freezer.

These baked at 350 degrees for between 45 minutes and an hour and were removed when the internal temperature read between 155 and 160 degrees. If you are glazing, remove 15 to 20 minutes before they are done baking and top with your glaze then return to the oven for the last bit of time. Remove from oven when done and allow to rest for at least 10 minutes before slicing and serving.

Now you know how to make a delicious, homemade classic meatloaf. Just like your mom may have made.

I hope you give this recipe for meatloaf a try sometime soon and I hope you love it!

Happy Eating!

You can get a printable copy of this recipe here: http://bit.ly/2KRpj5X

Get my cookbooks here: http://bit.ly/1czqM5R

Business Inquiries can be sent to:
info@noreenskitchen.com

Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp

***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:
info@noreenskitchen.com

Any links to Amazon are, in many cases, affiliate links.

Produced by Noreen's Kitchen ©2008-2019 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.