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Prep 20min
Total1hr25min
Servings4
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Ingredients
1
lb lean (at least 80%) ground beef
1
clove garlic or 1/8 teaspoon garlic powder
1
small onion
2
slices bread with crust
1/4
cup milk
2
teaspoons Worcestershire sauce
1
teaspoon chopped fresh or 1/4 teaspoon dried sage leaves
1/4
teaspoon salt
1/4
teaspoon ground mustard
1/8
teaspoon pepper
1
large egg
1/3
cup ketchup, chili sauce or barbecue sauce
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Steps
1
Heat the oven to 350°F. In a large bowl, break up the beef into small pieces, using a fork or spoon.
2
Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure 3 tablespoons. Wrap remaining piece of onion, and refrigerate for another use. Add the garlic and onion to the beef.
3
Tear the bread into small pieces and add to beef mixture.
4
Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.
5
Place the beef mixture in an ungreased baking pan. Shape the mixture into an 8x4-inch loaf in the pan, then spread the ketchup over the top.
6
Bake uncovered 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160°F and center of loaf is no longer pink*. Let the loaf stand 5 minutes so it will be easier to remove from the pan. Remove loaf from pan and cut into slices.
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If you like bell pepper, onions, and celery in your meatloaf, you may find that it may remain pink even though the beef is cooked to 160°F in the center. It's due to the natural nitrate content of these ingredients. So it is best to always check meatloaf with a thermometer to make sure it is thoroughly cooked.
Use ground turkey for the beef. Bake about 60 minutes or until a meat thermometer inserted in the center of the loaf reads 165°F.
You can use 1/3 cup dry bread crumbs or 1/2 cup quick- cooking oats for the 2 slices bread. Just add it to the beef mixture.
Almost any size pan will work; just be sure the pan has sides to catch the juices that will accumulate while the meatloaf bakes.
Cut a small slit near center of loaf; meat and juices should no longer be pink.
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