What is the first thing you think of when hearing the word “meatloaf”?
Ground beef, ketchup, bread crumbs and eggs, basically a jumbo burger shaped like a loaf.
I like to change things up and put my spin on classic dishes such as this by adding crushed garlic, Italian seasonings, parmesan cheese, and I make my bread crumbs.
So next time you want to revisit a classic like meatloaf, try something different, add olives, shredded carrots, an aged cheese, revive your meatloaf with lots of flavor and serve with roasted cauliflower, potatoes roasted or garlic mashed.
This recipe is for 2-3 pounds of ground beef, the picture will show a 5 pound meatloaf. (I’m the mom of a 6’3 behemoth)
Ingredients:
2-3 pounds of ground beef, chuck, sirloin, or your preference
3-4 cloves of garlic crushed
2 tsp salt
1 1/2 tsp pepper
1 Tbsp dried Italian seasoning, crushed fine.
2 large eggs beaten
2 tsp onion powder
1/4 – 1/2 cup of ketchup , save about 3 Tbsp for top of meatloaf
1 – 1 1/2 cups bread crumbs
1/2 – 3/4 cups of grated parmesan cheese, save 1/4 cup for top of meatloaf
Directions:
Preheat oven to 350 degrees
Using a large deep bowl place ground beef and make a well in the center. Add beaten eggs, Italian seasoning, onion powder, salt and pepper, and mix together all ingredients, but don’t over work the beef.
Next add bread crumbs. I make my own to avoid any preservative/additives by toasting 2- 3 slices of bread and grind with a food processor or coffee mill. Add garlic, ketchup, parmesan cheese, and again incorporate.
You will know if you are overworking the beef when some of the fat is sticking to the bowl and/or your hands. Using a 9×13 rectangular glass dish, form the meat into a loaf, make sure to leave room between the edges and meatloaf. Place into the oven for approx 45 min.
Remove from oven and using a meat thermometer insert into the center at a slight angle. You want a temperature reading of 145-150.
Once you reached this temperature, spread remaining ketchup over top of meatloaf using a spatula or brush, then sprinkle all over top remaining parmesan cheese and put back into oven for an additional 15-20 min or until you reach an internal temperature reading of 160 degrees.
Remove from oven and allow the meatloaf to rest 5-10 minutes, and serve.
