you don’t NEED eggs to make meatloaf…
there are other things you can do to make it great!
first use good meat
I don’t use cheap “ground beef” to make meat loaf, it shrinks and you end up with a hockey puck in a bunch of grease.
Use real food, ground round or ground sirloin
when I have time I try to use more than one animal
I mix together beef, pork and sometimes, chicken or turkey
(about 2 pounds of meat is good for our family)
for each pound of meat
1/2 tsp salt
1/2 tsp pepper
(additional spices you may want to try:figure about 1tsp per pound of meat)
-oregano(going for a pizzay flavor)
-hotpepper(use only 1/4 tsp per pound of meat)if you like spicy stuff
other spices to try would be premade mixtures
italian dressing mix
I love Penzeys spices and they have many mixtures to try and explore
(optional: 1 cup of finely ground bread or cracker crumbs, or you could even add dry oatmeal…if using crackers you won’t need to add the salt)
all the bread does is make the mixture bigger(takes up more space….lasts a little longer)
be firm but gentle
mix thoroughly but not to sausage consistency
many people add eggs….they are not necessary despite popular opinion
if you want more moisture you could add
1/2 cup of any of the following(pick one don’t use all)
italian dressing(or other salad dressing)
after mixed place into oiled pan
top with raw bacon layer it on top before baking and …yum!
spread ketchup(or bbq sauce) on top prior to baking
and bake till internal temperature reaches 165
slice and enjoy! its even good the next day cold as meatloaf sandwiches!