Wednesday, June 27, 2012

What's for Dinner Wednesday - Meatloaf

I've heard that the best recipes are the ones in your head that you don't have to look up. I'm not sure I agree with that because my head is always so full of stuff that I can't remember how much of each ingredient to put in. That could be a problem - ha! However, I don't think I have ever made meatloaf the same way twice. It started with a recipe and then just grew from there.


Meatloaf is one of those dishes that you either love or hate. Usually that dislike stems from a bad experience with a poor serving. I've had some pretty bad meatloaf myself, but I won't mention where it came. Not too long ago, my mom bought me a meat loaf pan and now I really like meatloaf even more.
It has these ridges in the bottom of the pan and little holes for the excess grease to drain into a nested pan under it. This makes all the difference in the world. I can't stand greasy food. Plus, with the grease gone, you are left with a moist meatloaf that doesn't fall apart when you serve it. There are several versions that you can find in stores and online. Even Rachel Ray has one.
Rachel Ray Oven Lovin Meatloaf Pan
So, are you ready for my meatloaf recipe?


Sweet 'N Savory Meatloaf
1lb ground beef (I use whichever has the least amount of fat)
1 can Rotel
3/4 cup Oats
1 egg
Salt and Pepper to taste


Mix all together and place in meatloaf pan (don't grease it!)


Glaze Topping (increase as needed to cover your loaf)
1 Tablespoons brown sugar
1/2 cup ketchup
Dash of Worcestershire sauce (optional)
Mix together and spread over top of your meatloaf


Bake at 350 degrees for about 45 minutes or until internal temperature reaches 155 degrees.


I hope you enjoy it!

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