Meatloaf is the most commonly consumed American forcemeat and a classic comfort food. Another popular forcemeat is the “Hot Dog” or Frankfurter.
Thousands of recipes for meatloaf here and a few more here too!.
A mixture of 50% beef, 25% pork and 25% veal is a good ratio for a standard meatloaf.
Mix the ground meat together with a couple of eggs, some bread crumbs, secret blend of special seasonings, some dried onion flakes, a bit of garlic powder. It is important to work in a cold environment, using chilled equipment and to work quickly. Additionally, the meat should not be over worked as you blend the ingredients. The texture of the final product will be less than optimal if the fats begin to break-down before the cooking process begins.
Form the meat into a loaf. Some folks prefer to cook the loaf in a bread pan. However, the outside texture will not be caramelized and crisp like this method.
Optional; during the final 30 minutes of cooking time, place a few strips of bacon over the top of the loaf. This will add a mildly smokey flavor and make the meatloaf less dry.
To this 3 pound meatloaf blend I added;
1/2 cup of bread crumbs
my secret blend of special ingredients is so secret and so special that I am prevented from revealing the recipe, but you can make your own blend of special seasonings that suit your tastes.
1/2 C. of dehydrated onion flakes
2 t. garlic powder
3 strips of bacon to finish
Mix the loaf and let chill for an hour or so. Place in a preheated 400 F. oven and bake for about 90 minutes. Don’t forget to add the bacon strips in the last 30 minutes. After removing the fully cooked meatloaf from the oven, allow it to cool down and set for 10 – 15 minutes before slicing.