If you make meatloaf frequently, you might want to buy a specialty loaf pan with a metal rack insert. The rack keeps the meatloaf out of its fatty drippings as it cooks.
Ingredients
- 1 1/2 pounds lean ground beef
- 1/2 pound ground pork, 90 percent lean
- 1/2 cup minced onion
- 1 large egg, beaten
- 3/4 cup unsweetened applesauce
- 1 cup fine breadcrumbs, unseasoned
- 3 tablespoons ketchup
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons ketchup, or barbecue sauce, for topping, optional
Method
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Preheat oven to 350 F.
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Lightly grease a 9 x 5 x 3-inch loaf pan.
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In a large bowl, combine the 2 kinds of ground meat with the chopped onion, egg, applesauce, breadcrumbs, 3 tablespoons of ketchup, salt, and pepper; mix thoroughly with your hands.
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Pat the meatloaf mixture into the prepared loaf pan.
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Bake the meatloaf in the preheated oven for 1 1/2 hours.
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If using the optional topping, take the meatloaf out of the oven about 10 to 15 minutes before it’s done. Carefully pour off excess grease and spread the 4 tablespoons of ketchup or barbecue sauce over the top. Return the loaf to the oven and continue baking until it’s done.
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The minimum safe temperature for ground beef and ground pork is 160 F (71.1 C). If in doubt, check the temperature by inserting an instant-read thermometer into the center of the loaf.
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Let the meatloaf cool for 10 minutes and then remove it to a platter. Slice and serve.