Meatloaf is a classic American dish – one dish that people either really love or detest… there is no in-between. Many people make the mistake of cooking it too long so it resembles a cinderblock served on a hubcap. It doesn’t need to be that way. Just make sure you cook it until the internal temperature reaches no higher than 160 degrees; letting it rest for a few minutes.
Try my recipe – it’s so moist and flavorful. Enjoy-
1 lb. lean ground chuck
1 package Lipton Onion Soup mix
1/4 cup bread crumbs
1/4 cup milk
dash Worchestershire sauce
ground pepper to taste
pinch of thyme
1 tsp. dry ground mustard
1 tbs. dried parsley
1 egg, beaten
chili sauce for the topping
DO NOT ADD SALT; there is enough in the soup mix
Preheat oven to 350 degrees.
Spray a 1 pound loaf pan with Crisco or grease with shortening. Mix all ingredients well with your hands in a large serving bowl. Shape into a loaf and place into the greased pan.
Bake uncovered for 45-50 minutes. Brush with chili sauce prior to the last 15 minutes of baking time. Using a good instant-read digital meat thermometer, check to ensure that the internal temperature at the thickest part of loaf reaches 155 degrees.
Remove and let stand for 10 minutes, tightly covered in foil. It will climb to 160° as it rests.
Cut into 1″ slices and serve with horseradish on the side.