Prep 25 mins
Cook 45 mins
31 years of marriage and my meatloaf is perfected! This is a pairing of many recipes, but the most important ingredient is the Knox unflavored gelatin. An article in Cook's Illustrated said if you use only beef in meatloaf, you lose the moisture retainer the veal provides, and the gelatine replaces this process if using all beef. They were right!
- 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
- Mix Know gelatine with juice and worcestershire sauce, set aside.
- Mix ground beef, oatmeal, onions, eggs, and garlic salt.
- Mix gelatine, juice, and worcestershire into ground beef mixture.
- Pat in a 13x9 pan forming a loaf down center of pan. (It's important to not use a loaf pan so fat can drain off and meatloaf browns better.).
- Mix the ketchup, mustard and brown sugar together.
- Pour evenly over the top of meatloaf. Bake @ 350 for 45 minutes.
I made as directed except used garlic powder and salt since I didn't have the garlic salt, and did put mine in the loaf pan since I prefer some fat and didn't want it to drain away. The topping was amazing and I plan on using that part again. However, the meatloaf itself was not as full of flavor as others I have had. When I added some salt on my slices, it was better, but still not as full of flavor. I did use low salt V8 so maybe that's where some of the salt flavor got taken out that it needed.
Thank you is not enough! This is the best we have ever had. I made this Monday and we had sandwiches the next couple days (I doubled the recipe) My Beloved enjoyed it so much he asked me to make it again today (Sunday) This time I replaced the garlic salt with fresh minced garlic and 1/2 tsp salt. Even our picky 9y/o loved it. This is now a new family favorite. Thanks again Barb for sharing! Joyce