Meatloaf

Per my mission to create a smattering of basic recipes, I wanted to try my hand at meatloaf. In order to do that, I needed a good, tried and true recipe. I understand that meatloaf is one of those things that can’t go wrong (short of under or over cooking), but I felt that seeking some counsel on the matter would be wise.

Where else would I turn, but to my dear friend, Amanda? She shared her recipe, so I used that as my starting point. Of course, I didn’t have any of the spices required, so I branched out and did my own thing, following the basics of her recipe.

Here’s the gist:

  • 1 lb of burger
  • 1/2 cup ketchup
  • 2 eggs (beaten)
  • 1 cup panko bread crumbs

With the above 4 ingredients, add whatever seasonings you like. I used a seasoning blend and a couple of others that I grabbed out my cupboard. Really, you can’t go wrong here!

Mix it all up, drop it into a loaf pan, and drizzle ketchup on the top.

Bake at 350 degrees for 50-60 minutes.

Meatloaf just isn’t photogenic. Don’t hate.

5 thoughts on “Meatloaf

  1. No garlic powder? No onion powder? What kind of kitchen do you have, anyway?

    Seriously – we’re perpetually out of garlic powder and I rarely use the same spices twice. I’ve even been known to make up my own spice blend. Beef is so versatile its hard to go wrong.

    For the first time ever, photo suggestions =) I form my meatloaf into a roughly artisan bread shaped love and zigzag ketchup over the top. When it emerges its actually a little pretty, all textured and crispy around the edges (best part) and doesn’t look so much like tinned catfood. Now you know how to photograph meatloaf.

  2. Pingback: What’s for dinner? Winter Edition. | Balance and Blueberries

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