3/4 C. ketchup
2 large eggs
1/2 C. milk
2 TB. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
2 lb. meatloaf mixture*
1/2 C. crushed saltines (about 24 crackers)
1/2 C. chopped scallions
2 tsp. minced garlic
1 TB. packed brown sugar
Preheat oven to 425F. Line a rimmed baking sheet with nonstick aluminum foil. Whisk together 1/2 C. of the ketchup with the eggs, milk, Worcestershire sauce, salt, and pepper. Add it into the meatloaf mixture along with the scallions, garlic, and saltines, squishing it together with your hands or, if you are squeamish, a wooden spoon (it'll take longer that way). Turn the meat out onto your baking sheet and pat into an oval loaf. Mix together the remaining 1/4 C. ketchup and the brown sugar and spread it over the loaf. Bake in the oven for 50 minutes or until done. Let rest 5 minutes before slicing.**
_________
The only thing this recipe is missing is the onion soup mix! Feel free to not include it. For the record, Grandmom, author of this recipe containing store-bought ketchup, tried the Paula Deen recipe containing prepared ketchup and mustard and deemed it unworthy.
*Meatloaf mixture is a subjective thing. My Italian Grandmom uses equal parts veal, pork, and beef (which would therefore be roughly 10 oz. of each, give or take an ounce). In the northeastern grocery stores this is even sold premixed as "meatloaf blend". However, I favor a smaller loaf and typically use 1 lb. of ground turkey with about 2/3C. of oatmeal mixed in. The oatmeal, while adding healthy-eater cache, is actually in place because ground turkey has a slightly looser consistency than ground red meat, and the oatmeal causes the meatloaf to hang together, along with the egg. If you make your meatloaf this way, it will be a paler loaf, but will still be juicy and taste like meatloaf. I assume that all beef would work, but all-beef meatloafs are the source of those tv infomercials trying to sell us all $30 special meatloaf pans "so our meatloaves won't be all greasy and fall apart." I have never had a meatloaf be all greasy and fall apart, even before the miracle of special meatloaf pans were invented and sold on tv. The secret is not $30 meatloaf pans; the secret is using leaner meats. (Think about it: pork and veal make up 2/3rds of my Grandmom's recipe, and they are both pretty low-fat, as is ground turkey.)
**This is a crucial step. The cooling and settling of the meatloaf allows the juices to congeal or whatever it is they do inside the meatloaf, instead of running out all over your baking dish, which is what they will do if you slice it too soon. Waiting the 5 minutes results in being actually able to slice the meatloaf without it falling apart (even without the special meatloaf pan) and also ensures that your meatloaf will stay moist.
2 large eggs
1/2 C. milk
2 TB. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
2 lb. meatloaf mixture*
1/2 C. crushed saltines (about 24 crackers)
1/2 C. chopped scallions
2 tsp. minced garlic
1 TB. packed brown sugar
Preheat oven to 425F. Line a rimmed baking sheet with nonstick aluminum foil. Whisk together 1/2 C. of the ketchup with the eggs, milk, Worcestershire sauce, salt, and pepper. Add it into the meatloaf mixture along with the scallions, garlic, and saltines, squishing it together with your hands or, if you are squeamish, a wooden spoon (it'll take longer that way). Turn the meat out onto your baking sheet and pat into an oval loaf. Mix together the remaining 1/4 C. ketchup and the brown sugar and spread it over the loaf. Bake in the oven for 50 minutes or until done. Let rest 5 minutes before slicing.**
_________
The only thing this recipe is missing is the onion soup mix! Feel free to not include it. For the record, Grandmom, author of this recipe containing store-bought ketchup, tried the Paula Deen recipe containing prepared ketchup and mustard and deemed it unworthy.
*Meatloaf mixture is a subjective thing. My Italian Grandmom uses equal parts veal, pork, and beef (which would therefore be roughly 10 oz. of each, give or take an ounce). In the northeastern grocery stores this is even sold premixed as "meatloaf blend". However, I favor a smaller loaf and typically use 1 lb. of ground turkey with about 2/3C. of oatmeal mixed in. The oatmeal, while adding healthy-eater cache, is actually in place because ground turkey has a slightly looser consistency than ground red meat, and the oatmeal causes the meatloaf to hang together, along with the egg. If you make your meatloaf this way, it will be a paler loaf, but will still be juicy and taste like meatloaf. I assume that all beef would work, but all-beef meatloafs are the source of those tv infomercials trying to sell us all $30 special meatloaf pans "so our meatloaves won't be all greasy and fall apart." I have never had a meatloaf be all greasy and fall apart, even before the miracle of special meatloaf pans were invented and sold on tv. The secret is not $30 meatloaf pans; the secret is using leaner meats. (Think about it: pork and veal make up 2/3rds of my Grandmom's recipe, and they are both pretty low-fat, as is ground turkey.)
**This is a crucial step. The cooling and settling of the meatloaf allows the juices to congeal or whatever it is they do inside the meatloaf, instead of running out all over your baking dish, which is what they will do if you slice it too soon. Waiting the 5 minutes results in being actually able to slice the meatloaf without it falling apart (even without the special meatloaf pan) and also ensures that your meatloaf will stay moist.
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