Mom's Meatloaf

Name: Mom's Meatloaf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups minced onions; 2 Tbs butter or oil; 1 cup lightly pressed down crumbs; 2 pounds ground beef chuck; 1 pound ground pork shoulder or ground raw turkey plus 1 cup cooked rice; 2 large eggs; 1/2 cup beef bouillon; 2/3 cup grated Cheddar Cheese; 1 to 2 cloves of garlic, pureed, optional; Seasonings: 2 tsp salt, 1/2 tsp pepper, 2 tsp each thyme and paprika, 1 tsp each allspice an oregano; 3 imported bay leaves for the top; You can buy a 3 lb. meatloaf mix instead that is usually a combo of beef, pork, and lamb. I put bacon on top instead of bay leaves (or u can do both), and I do not use allspice but only thyme, paprika, and a hint of oregano. Go easy on the spices.

3 steps

Cook:1h 30min

Updated at: Thu, 17 Aug 2023 03:45:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories422.9 kcal (21%)

Total Fat28.1 g (40%)

Carbs13.4 g (5%)

Sugars6.3 g (7%)

Protein25.1 g (50%)

Sodium619.7 mg (31%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsminced onions

2 Tbsbutter

or oil

1 cupcrumbs

lightly pressed down

2 poundsground beef chuck

1 poundground pork shoulder

or ground raw turkey plus 1 cup cooked rice

2eggs

large

½ cupbeef bouillon

⅔ cupgrated cheddar cheese

1 clovesgarlic

pureed, optional

2 tspsalt

seasonings

½ tsppepper

2 tspthyme

2 tsppaprika

1 tspallspice

1 tsporegano

3bay leaves

imported, for the top

Instructions

Browning the Onions

Step 1

Saute the onions in the butter or oil 5 minutes or so, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into the mixing bowl.

The Mixture

Step 2

Toss all the rest of the ingredients except for the bay leaves rather gently with the onions. Either form into a loaf shape on a buttered jelly-roll pan or pack the meat into a buttered 8-cup loaf pan and bang on the table to deflate air bubbles. Top with bay leaves.

Step 3

It is done when the juices run almost clear with a pale tinge and the meat is lightly springy to the touch. A meat thermometer should read 155 degrees - do not remove the thermometer until the meat rests before serving time, or the juices will burst out.