31st Year Meatloaf

⏱ 70 mins 🍽 8 serving(s) 🏷 Meat

This meatloaf recipe represents over three decades of refinement. The key technique involves using unflavoured gelatine mixed with V8 juice to replicate the moisture retention traditionally provided by veal, ensuring a succulent result when using all beef. The loaf is shaped in a large pan to allow fat to drain away, promoting a superior crust. A simple glaze of ketchup, mustard and brown sugar finishes the dish.

31st Year Meatloaf

Ingredients

  • 1 1/2 lbs ground beef
  • 1/4 cup oatmeal
  • 2 eggs, beaten
  • 1/2 cup V8 vegetable juice
  • 1/2 teaspoon knox unflavored gelatin
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped onion
  • 1 teaspoon garlic salt
  • 1/2 cup ketchup
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar

Method

  1. Combine the Knox gelatine with the V8 juice and Worcestershire sauce, then leave this mixture to one side.
  2. In a separate bowl, thoroughly combine the ground beef, oatmeal, chopped onion, beaten eggs and garlic salt.
  3. Pour the prepared gelatine, juice and Worcestershire mixture into the beef blend and mix everything together well.
  4. Transfer the mixture to a 13x9 pan, patting it into a loaf shape along the centre. Using this pan instead of a loaf tin helps drain fat and improves browning.
  5. Prepare the glaze by mixing the ketchup, mustard and brown sugar in a small bowl.
  6. Spread the glaze evenly over the top of the shaped meatloaf. Bake at 350 for 45 minutes.

Nutrition (per serving)

Sodium310200 mg

Recipe details

CategoryMeat
AuthorBad Barb