After considerable research and development (five separate batches with differing ingredients and different amounts of each), your pal Stormcastle has come up with the ultimate meatloaf recipe and is willing to share it with you!
I’ve made the instructions below as straight forward (read: idiot proof) as I can – but if you’re stumped on terms like “minced”, consult a dictionary or the internet.
Of course, if you somehow manage to burn down your home while attempting to make your meatloaf, I hold absolutely no responsibility.
THE BESTEST EVAR MEATLOAF RECIPE
You will need the following:
- 2 large eggs (beaten with a fork)
- 2/3 cup of milk
- 1/4 tsp. black pepper
- 2 tsp. sea salt
- 3 slices of white bread (crumbled)
- 1 medium-sized onion (minced)
- 1/2 cup carrots (minced)
- 1 & 1/4 cup Tex Mex shredded cheese
- 1 & 1/2 cup lean ground beef (can substitute ground pork or turkey)
- 1/4 cup brown sugar
- 4 liberal dashes of Worcestershire sauce
- 1/4 cup Heinz chili sauce
- 1 tbsp. yellow mustard
- 1/3 cup crumbled bacon
- 1/2 cup sweet pepper (minced)
Preheat oven to 350 degrees Fahrenheit.
In a medium mixing bowl, combine eggs, milk, salt, black pepper, and bread crumbs.
Beat combined mixture with a wire whisk until uniformly smooth.
In a large mixing bowl, combine the mixture from Step Two with the onion, carrots, sweet peppers, cheese, bacon, and ground beef.
Using a non-mesh potato masher (or the dough attachment on an electric mixer), thoroughly mix the contents of the bowl until well mulched together with an even consistency.
Scoop the meatloaf mixture into two 8″ x 4 1/2″ aluminum bread pans and then vibrate the pans on a flat surface to evenly distribute the meat mixture.
In a small mixing bowl, combine the brown sugar, chili sauce, yellow mustard, and Worcestershire sauce, beating fast with a wire whisk until smooth – and then pour the mixture over top of your two pans of meat promptly so none of the ingredients settle.
Use a coffee spoon to gently spread the sauce on top of the meat, but do NOT push it into the mixture.
Place your meat-filled pans into the oven and bake them for 60 minutes.
Once baking has finished, remove from oven and promptly drain away any excess fat – which will look like oil inside the pan surrounding the shrunken meatloaf.
Be sure to hold your meatloaf inside the pan with a large wooden spoon while you pour out the fat!
Allow the meat loaf to cool for 10 – 12 minutes before serving.
Immediately place any unused portions of meatloaf in the refrigerator in a tight-sealing plastic container so you can enjoy it later.