Cooking Temperature For Meat Loaf

The-Best-Meat-Loaf

Charles Schiller

Cal/Serv: 499

Yields: 6

Prep Time: 0 hours 10 mins

Total Time: 1 hour 0 mins

3/4 c. Ketchup

2 large eggs

1/2 c. milk

2 tbsp. Worcestershire sauce

1 tsp. salt

1/4 tsp. Pepper

2 lb. meat loaf mixture (beef, pork and veal)

1/2 c. Chopped Scallion

1/2 c. bell pepper

1 c. crushed saltine crackers (24 crackers)

1 tbsp. minced garlic

1 tbsp. packed brown sugar

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Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.
Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.
Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.
Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.
Using 1 cup meat loaf mixture for each loaf, shape into six 5-in.-long, 2 1⁄2-in.-wide loaves on lined baking sheet. Spread with the ketchup-sugar mixture; bake 20 to 25 minutes. Leftovers are great served cold with mustard or horseradish sauce.

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