Meatloaf

When you'd do anything for some good food - but your actual prep takes 30 minutes only.

Beef, Onions, Garlic, Red and Green Pepper, Carrot with a bit of Milk, Oats, Mustard and Ketchup.

I honestly cannot remember where I first found this recipe. In my recipe binder it's written on a piece of white paper, by hand, in blue ink - and then of course it has a few corrections in black ink on the sides. While its origins will probably always remain a mystery, it's easy to say it was love at first bite and I kept making it since.

Placing the loaf on a large baking sheet instead of on a loaf pan allows the extra fat to drip away from the meatloaf. I always like to also twist the edges of the parchment paper inwards to help contain any leaks further.

Letting the meatloaf sit 15 minutes after it finished cooking helps with maintaining the shape - if you can wait, of course :D

This pairs well with the Avocado tomato salad.

Both the Meatloaf and the Tomato Avocado Salad are part of the 2020 - Week 19 menu.

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Download the standardized recipe here:

Meatloaf

.pdf

Download PDF • 488KB

Enjoy!