Tuesday, October 13, 2020

Midweek Meatloaf

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. 

  1. Preheat oven to 375˚.
  2. I had a 1/2 pound of ground pork and a 1/2 pound of ground beef. 
  3. 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.
  4. 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.
  5. I added some fresh mozzarella in the middle of the loaf, as a surprise!
  6. I put the meat into a greased loaf pan and brushed ketchup on the top.
  7. Then I sprinkled the top with French’s Original Crispy Fried Onions.
  8. 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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