Missy’s Meatloaf

Missy’s Meatloaf

Took a little break over the holiday weekend from blogging.  Jon got a new grill, so he’s grilled a lot of meals lately.  Finally got back into the kitchen.  This week, I’ve got meatloaf up.

I used:

1 lb ground beef

6 oz ground sausage or pork

15 Ritz crackers crushed into crumbs

¼ cup onion chopped

¼ cup ketchup

2 eggs beaten

1 tsp Worcestershire

1 tbsp spicy garlic wing sauce

Pinch salt

Pinch ground black pepper

¼ cup roasted garlic breadcrumbs

Extra ketchup for topping

Preheat the oven to 400 degrees Fahrenheit. Prep a baking sheet by lining it with aluminum foil and placing a baking rack on top. Spray the rack with cooking spray.
Preheat the oven to 400 degrees Fahrenheit. Prep a baking sheet by lining it with aluminum foil and placing a baking rack on top. Spray the rack with cooking spray.
Chop the onion.
Chop the onion.
Crush the crackers.
Crush the crackers.
Place all ingredients into a mixing bowl (except the extra ketchup). Mix with your clean hands until combined well.
Place all ingredients into a mixing bowl (except the extra ketchup). Mix with your clean hands until combined well.
Divide the meat mixture in half, and form two loaves. Place each loaf on the prepared baking sheet.
Divide the meat mixture in half, and form two loaves. Place each loaf on the prepared baking sheet.
Top with the extra ketchup…however much your little heart desires!
Top with the extra ketchup…however much your little heart desires!
Bake for 1 hour or until internal temperature of each loaf reaches 160 degrees Fahrenheit.
Bake for 1 hour or until internal temperature of each loaf reaches 160 degrees Fahrenheit.
Remove from oven and allow to rest for about 10-15 minutes. This will help keep your meatloaf from falling apart when cutting into slices.
Remove from oven and allow to rest for about 10-15 minutes. This will help keep your meatloaf from falling apart when cutting into slices.
Serve the meatloaf! The second meatloaf is great to wrap up and put in the fridge to make leftover sandwiches if you aren’t planning to eat both loaves in one sitting.
Serve the meatloaf! The second meatloaf is great to wrap up and put in the fridge to make leftover sandwiches (if you aren’t planning to eat both loaves in one sitting).

 

 

 

 

 

 

 

 

 

 

 

Related posts:

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Melissa is a self-taught, home cook with Midwest and Southern style influences. Melissa grew up in the Midwest , and currently lives in South Carolina with her husband, Jon and four dogs. She's been cooking and creating recipes almost her whole life. Melissa enjoys taking photographs of food and dishes she creates.

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