Meatloaf RecipeThis is my go-to meatloaf recipe if you need something delicious, easy, and not terrible for you.
This is my go-to meatloaf recipe if you need something delicious, easy, and not terrible for you.
A few quick notes before you begin.
- 450 grams is about a pound.
- Extra vegetable ingredients or juice can be kept for soup.
- Leftover meatloaf and jarred sauce makes an incredible meat sauce for pasta.
All of these are proportional and make enough meatloaf for 6-8 people assuming you make other side dishes.
|Ground beef||450 grams||Any fat%, your call|
|Ground turkey||450 grams||As is|
|Egg||One large||As is|
|Ketchup||3 Tablespoons||As is|
|Breadcrumbs||1 1/4 cups||As is|
|Soy Sauce||2 Tablespoons||As is|
|Mushrooms (optional)||50 grams||Chopped|
Chopped ingredients (onions, carrots, potatoes, mushrooms) go in the food processor. Run the processor until the mixture is coarsely minced, roughly the same particle size as the ground meats.
Add remaining ingredients to a large mixing bowl. Add minced vegetables to the mixing bowl, casually squeezing extra juice from the vegetables before adding to the bowl.
Removing extra juice isn't necessary, but helps hold the loaf together better.
Add salt, pepper, or other seasonings to taste. Remember that the meat is largely unseasoned and the potato will make the dish heartier but less salty/flavorful. I warn folks and let people add what they want while eating, but a good dash of salt and pepper isn't a mistake at this stage (like a quarter teaspoon of each).
Thoroughly blend ingredients until they form a consistent paste.
Form into 3 loaves on a flat pan with sides (in case there's juice, especially if you're using 15% fat ground beef).
Bake for about an hour at 375° F, until the exterior is crispy and interior reaches 160° F.