Dave's Recipes

Meatloaf (x2 scale)

My own recipe, fine-tuned over many years

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

Serves 12

Preheat oven to 350°.

Preheat oven to 350°.

  • 4 lbs (1.814 kg) lean ground beef
  • 2 onions, diced
  • 4 (204 g) large eggs, beaten
  • 2 cups (248 g) bread crumbs
  • 2⁄3 cup (187 g) ketchup
  • 2 tsp (12 g) salt
  • 2 tsp coarse black pepper
  • 2 tsp (11 g) Worcestershire sauce
  • 2 tsp minced garlic
  • 1 Tbsp, 1 tsp (16 g) grainy Dijon mustard
  • 4 lbs (1.814 kg) lean ground beef
  • 2 onions, diced
  • 4 (204 g) large eggs, beaten
  • 2 cups (248 g) bread crumbs
  • 2⁄3 cup (187 g) ketchup
  • 2 tsp (12 g) salt
  • 2 tsp coarse black pepper
  • 2 tsp (11 g) Worcestershire sauce
  • 2 tsp minced garlic
  • 1 Tbsp, 1 tsp (16 g) grainy Dijon mustard

Combine all ingredients in large bowl.

  • 1⁄2 cup (140 g) ketchup
  • 1⁄2 cup (122 g) packed brown sugar
  • 1⁄2 cup (140 g) ketchup
  • 1⁄2 cup (122 g) packed brown sugar

Glaze: mix all ingredients together and pour on top of meat loaf.

Shape into loaf in 13 x 9-inch baking or roasting pan.

Shape into loaf in 13 x 9-inch baking or roasting pan.

Bake uncovered 1 hour at 350° or until meat reaches an internal temperature of 160°. Let stand 10 minutes before serving.

Bake uncovered 1 hour at 350° or until meat reaches an internal temperature of 160°. Let stand 10 minutes before serving.

Sources:

  • David Grant

Category:

Meat

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