This was a really good meatloaf.
There was no recipe to follow.
Disclaimer: I made this on Sunday so tonight we just reheated it. The sides were prepared tonight.
- Preheat oven to 375˚.
- I had a 1/2 pound of ground pork and a 1/2 pound of ground beef.
- I had a leftover heel of Italian bread. I used all of the bread except for the crust and mixed that with milk and let it sit for 5 minutes. After that, I squeezed out as much liquid as I could from the bread.
- Mixed the meat in a bowl with the bread and added, sorry no measurements, ketchup, horseradish sauce, A-1 Sauce, dijon mustard, salt, pepper, oregano.
- I added some fresh mozzarella in the middle of the loaf, as a surprise!
- I put the meat into a greased loaf pan and brushed ketchup on the top.
- Then I sprinkled the top with French’s Original Crispy Fried Onions.
- Into the oven for about 50 minutes. The loaf needs to register 160 degrees Fahrenheit on an instant-read thermometer before it’s done because any food containing ground pork needs to be cooked to at least 160 degrees to be safe. (From Themormeat.com and Pork.com)
The result was a deliciously moist meatloaf. The green beans were from my sister's garden that I had in the freezer.
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