- Feb 14, 2004
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Takes 5 minutes to make, 1 hour to cook, freezes for up to 2 months. Delicious as a dinner or on bread as a sandwich. Melts in your mouth! Be sure to mix with your hands for best results! Use the 11-cent bread if you want cheap bread to mix into the meatloaf and cheap, good bread to use as sandwich slices!
I think I need a nap, I'm stuffed!
The Best Meatloaf Evar:
A delicious, easy meatloaf that is great for dinners and sandwiches. Freezes well and makes 6 to 8 servings. Great with the 11-cent-loaf Wheat Bread recipe!
Ingredients:
3 Slices of soft bread (white or wheat)
1 Cup V8 Tomato Juice (regular Tomato Juice works in a pinch)
1 Slightly beaten egg
1-1/4 Teaspoon salt
1/4 Cup minced onions (use 1 tablespoon dry onions in a pinch)
1 Tablespoon Worchestshire sauce
1-1/2 pounds Lean Ground Beef
Tools:
Cutting board & knife (for onion)
Small bowl and fork or whisk (for egg)
Large Mixing Bowl
9" bread loaf pan
Directions:
1. Pre-heat oven to 350 degrees
2. Tear bread into small pieces and remove any hard crust pieces
3. Mix everything but the beef in a bowl with your hands
* The goal is to get the bread to soak up the other ingredients
4. Mix the beef in with your hands
5. Put mix into 9" bread loaf pan and pat down
6. Bake for 1 hour at 350 degrees (no red in the middle = done)
7. Remove and let cool for a bit (15 minutes or so). The easiest way to remove the loaf is to use two pancake turners on each end to gently lift it out. This both drains the juice (discard) and lets you put it on a plate or platter to slice easily. The cooler the loaf is, the less it will fall apart (i.e. let is sit for 30 minutes and it will come out as a loaf and not be crumbly).
Notes:
1. Makes 6 to 8 servings (cut in slices about 3/4)
2. Makes a great sandwich with bread, lettuce, mayo, pickles, whatever you like, just like a burger. Cut one piece in half and put on a sandwich (wheat bread tastes great). My favorite is wheat bread, extra mayo, light mustard, and sliced pickles - one sandwich fills me up!
3. Freeze by allowing to cool, then slicing. Wrap each slice in Press-N-Seal and then put all the pieces in a Ziploc bag. To reheat, unwrap and microwave for 1 minute at 50% (dinner plate setting). Stores for up to 8 weeks (2 months).
I have tried doing everything but the beef in my blender, but you don't get any nice food chunks in your meatloaf since it's pureed, so I 100% recommend mixing everything by hand. The whole recipe only takes about 5 minutes to make (mince onion, beat egg, mush together by hand, mix in beef) and then a hour to cook, so it's very, very easy to do. If you make a bunch at a time you can just freeze it and use it for a couple months and that will make a nice, fast lunch or dinner. Plus you can use it with the 11-cent loaf for really cheap bread!
I think I need a nap, I'm stuffed!
The Best Meatloaf Evar:
A delicious, easy meatloaf that is great for dinners and sandwiches. Freezes well and makes 6 to 8 servings. Great with the 11-cent-loaf Wheat Bread recipe!
Ingredients:
3 Slices of soft bread (white or wheat)
1 Cup V8 Tomato Juice (regular Tomato Juice works in a pinch)
1 Slightly beaten egg
1-1/4 Teaspoon salt
1/4 Cup minced onions (use 1 tablespoon dry onions in a pinch)
1 Tablespoon Worchestshire sauce
1-1/2 pounds Lean Ground Beef
Tools:
Cutting board & knife (for onion)
Small bowl and fork or whisk (for egg)
Large Mixing Bowl
9" bread loaf pan
Directions:
1. Pre-heat oven to 350 degrees
2. Tear bread into small pieces and remove any hard crust pieces
3. Mix everything but the beef in a bowl with your hands
* The goal is to get the bread to soak up the other ingredients
4. Mix the beef in with your hands
5. Put mix into 9" bread loaf pan and pat down
6. Bake for 1 hour at 350 degrees (no red in the middle = done)
7. Remove and let cool for a bit (15 minutes or so). The easiest way to remove the loaf is to use two pancake turners on each end to gently lift it out. This both drains the juice (discard) and lets you put it on a plate or platter to slice easily. The cooler the loaf is, the less it will fall apart (i.e. let is sit for 30 minutes and it will come out as a loaf and not be crumbly).
Notes:
1. Makes 6 to 8 servings (cut in slices about 3/4)
2. Makes a great sandwich with bread, lettuce, mayo, pickles, whatever you like, just like a burger. Cut one piece in half and put on a sandwich (wheat bread tastes great). My favorite is wheat bread, extra mayo, light mustard, and sliced pickles - one sandwich fills me up!
3. Freeze by allowing to cool, then slicing. Wrap each slice in Press-N-Seal and then put all the pieces in a Ziploc bag. To reheat, unwrap and microwave for 1 minute at 50% (dinner plate setting). Stores for up to 8 weeks (2 months).
I have tried doing everything but the beef in my blender, but you don't get any nice food chunks in your meatloaf since it's pureed, so I 100% recommend mixing everything by hand. The whole recipe only takes about 5 minutes to make (mince onion, beat egg, mush together by hand, mix in beef) and then a hour to cook, so it's very, very easy to do. If you make a bunch at a time you can just freeze it and use it for a couple months and that will make a nice, fast lunch or dinner. Plus you can use it with the 11-cent loaf for really cheap bread!
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