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Classic Meatloaf
By shaping the meatloaf mixture into small, two-serving loaves, baking time can be reduced by 30 minutes. |
Prep: 10 minutes
Cook: 45 minutes
Servings: Serves 6
| 1-1/2 |
lbs. lean ground beef |
| 1 |
can (8 ounces) tomato sauce |
| 1 |
cup soft bread crumbs |
| 1 |
small onion, finely chopped |
| 1 |
egg, slightly beaten |
| 2 |
tsp. Worcestershire sauce |
| 1 |
tsp. dried thyme leaves |
| 1/2 |
tsp. garlic salt |
| 1/4 |
tsp. pepper |
| 1 |
Tbsp. packed brown sugar |
| 1 |
tsp. dry mustard |
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Preheat oven to 350ºF. |
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Reserve 1/4-cup tomato sauce. |
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In a large bowl, combine ground beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt and pepper. Mix lightly but thoroughly. |
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Divide mixture into thirds and shape to form three loaves, each about 1-1/2 inches thick. Place on rack in open roasting pan. |
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Combine reserved tomato sauce, brown sugar and mustard. Spread over top of loaves. |
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Bake in 350ºF oven 1 hour (or until no longer pink in middle and juices run clear). Check with a meat thermometer - should be 160°F in center. |
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| To serve cut each meatloaf into 1-inch thick slices. |
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| Gentle handling when mixing the ground beef with the other ingredients will ensure a moist, tender meatloaf. |
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| Need help with this recipe? Go to:
Ground Beef Basics, Using a Meat Thermometer |
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