Best Meatloaf EverFrom momofonesofar 9 years ago
- 2 pounds ground beef shopping list
- 1 cup dry bread crumbs shopping list
- 1 cup water or broth shopping list
- 2 carrots, shredded shopping list
- 1 onion, peeled and minced (I grate mine on a cheese grater) shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon pepper (scant) shopping list
- 1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced shopping list
How to make it
- I use a food processor to chop up the dry bread first (about 4 slices, toast may be used), and then follow with the carrots, onion and garlic. It can all be done by hand though. The crumbs can be made by placing the bread in an extra bread bag, covering it with a towel and using a hammer to pound it into oblivion. Or I have used canned dry bread crumbs also. The carrots and onion can be shredded on a cheese shredder, and garlic may be chopped by hand. Either way, believe me, all this work is well worth the effort.
- In any case, get out a large bowl. Put the hamburger, bread crumbs, water or broth, prepared vegetables and seasoning into the bowl. Start mixing and mashing everything together with your hands. Don't be squeamish, you can wash them off in a few minutes. Continue to mix and mash until everything is uniformly distributed, and the water is fully incorporated. Press the mixture into a 9 by 5 inch loaf pan, or any pan which will hold a full two quarts. Smooth out the top so it will be pretty. Now you can wash your hands. Bake this at 350° for at least an hour, if the meat was at room temperature, 1-1/2 hours if it was still cold from the refrigerator. Remove the meatloaf from the oven and allow it to sit for a couple of minutes to firm up. My husband likes this with ketchup.
- NOTE: The bread crumbs are not written in stone. Depending on what I have available, I have substituted dry oatmeal, cracker crumbs, and crushed cornflakes with reasonable results. Usually I use half crumbs and half oatmeal, but the best results come from using all dried bread crumbs.