Meatloaf 

It's worth the pan to saute the onions. It releases their flavor and the temp of the meatloaf never gets high enough to cook them if you don't saute first.

1 c milk
1 1/3 c blended oats or fresh bread crumbs
or grind oat groats fairly fine and soak in milk
*about 8-12 slices bacon to wrap over top

*Really good glaze:
1 c ketchup, 1/2 c brown sugar
1/2 c cider vinegar
2 onions
about 6 garlic cloves
4 eggs
1 T salt
1 t pepper
about 5 lb ground beef (I use 80/20 or grind my own chuck)

Saute onion and garlic, set aside to cool.  Mix eggs, milk, seasonings together.  Can mix in oats also and soak to form a nice paste.  Can use bosch mixer with dough hooks and mix on #1 until well mixed.  Or mix by hand.  Shape into 2 loaves in 11x14 pan on convection roast 350* about 1 hour until browned and crispy looking (160* on meat thermometer).  Let stand 10-15 minutes before slicing, for juices to reabsorb.  If you want thin slices, refrigerate before slicing.
***Really good glaze: Mix together in pan you used to saute onions.  Brush over meatloaves before baking.  Then simmer gently while meatloaf bakes to thicken it a bit.  Serve hot glaze with meatloaf.

Cookbook Home | About | Search