MEATLOAF

By   December 13, 2013

Meat Loaf

Winter is here. Most of all in winter people need energy. This is exactly why its a must to have a good variety of healthy, nutritious, hot food on our tables. This Meatloaf is perfect for casual as well as formal dinners. It can be served hot or cold. And best of all, it can be done ahead of time.

Ingredients:

  • 2 pounds lean ground beef
  • 2 cups fresh white or whole wheat bread crumbs (about 4 bread slices)
  • 1/2 cup milk (to soak breadslices)
  • 1/2 cup minced onion
  • 3-4 cloves of pressed garlic
  • 2 eggs
  • 2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1/4 cup mayonnaise
  • 4-5 hardboiled eggs (optional)

Since I like to make ground beef at home, I like to put onions, garlic and bread through the meat grinder. This will safe you some time mincing and pressing. Don’t have grinder? No worries, you can still achieve great results.

In a large bowl, mix well lean ground beef, fresh bread slices (previously soaked in milk), onions, garlic, 2 eggs, salt and pepper.

Spoon mixture onto sheet of wax paper. Flatten it with spatula to create an even rectangular shape.

Meat Loaf (2)

Place hard boiled eggs across the meat.

Meat Loaf (3)

Now roll into a log. Its easy to do with the help of wax paper.

Meat Loaf (4)

Carefully transfer it to the foiled baking sheet.

Spread mayonnaise all over.

Meat Loaf (6)

Bake at 350 degrees for 1 1/2 hours.

If you decided not to use hard boiled eggs, after mixing all the ingredients, spoon everything into 9″x 5″ loaf pan, and bake.

There you have it.

Meat Loaf (8)

Meat Loaf (9)

Enjoy!

6 Comments on “MEATLOAF

  1. Tatyana V.

    Thank you for this recipe Vera! I wanted to try it for so long but wasn’t sure how to make it. Thanks again and God bless!

  2. Tatyana V.

    Well, I made it today and it was so good!!! I really had doubts about beef being dry but o my…. It was moist and delicious… Thank you so much Vera, I will defiantly keep going back to this recipe.

    1. VerasCooking.com Post author

      When you see onions on the ingredient list, have no doubts, onions keep the meat moist. Plus, the mayo layer is like a “double protection” 😉

      Thank you so much for your comment. It means a lot to me.

      1. Tatyana V.

        Thank you for the tip about onions… I knew that mayo helps to maintain moisture when you put inside the meat mixture but not the outside…. Well, thank you very much again:)

  3. Pingback: PAN-ROASTED POTATOES | Vera's Cooking

Leave a Reply to Tatyana V. Cancel reply

Your email address will not be published. Required fields are marked *