I have been asked many times what the key to a good meatloaf is. My answer is always the same. The trick is to use several kinds of meat.
My favorite combination is ground beef and ground pork. I also often add in some ground venison since my husband hunts and you can usually find some in our freezer, but really beef and pork work nicely.
Some recipes call for veal, but veal is not a common ingredient in most kitchens and it is a bit expensive.
Another tip for really good meatloaf is that I do not use a loaf pan. I find that if I bake it in a loaf pan the meat sits in the grease while it is cooking and the texture is not nearly as good. I prefer to make my meatloaf free form on a cookie sheet and bake it that way.
What are your thoughts on what makes a good meatloaf?
- 1 lb ground beef
- 1 lb ground pork
- 1 cup quick cooking oats
- 2 eggs
- ½ cup chopped onion
- ½ teaspoon salt
- 3 tablespoons soy sauce (divided)
- ½ teaspoon garlic powder
- 8 ounces tomato sauce
- Combine tomato sauce with 1 tablespoon of soy sauce. Set aside.
- Combine remaining ingredients and form into a loaf.
- Spread ½ of tomato sauce mixture on top.
- Bake at 325 for 45 minutes.
- Spread remaining sauce on top and bake 15 minutes longer or until done.
- Cool ten minutes, slice, and enjoy!