History For Meatloaf Filler
According to food historian Andrew Smith, the oldest published recipe for modern American meatloaf dates from the late 1870s and instructs the cook to finely chop “any cold meat you have.”
He predicted that the meat would be beef because New Englanders butchered their cows before winter when feeding them would be more difficult, and tried to squeeze every last ounce of meat out of them, looking for uses for the inexpensive portions.
Ingredients For Meatloaf Filler
- 1 cup ketchup
- 2 tsp Worcestershire sauce
- 1/2 tbsp yellow mustard
- 1/4 cup liquid honey
- 2 tsp onion powder
Meatloaf Meatloaf Filler
- 2 lbs lean ground beef
- 6 oz Stove Top Stuffing Mix for Turkey
- 3 eggs, large
Instruction For Meatloaf Filler
- Preheat the oven to 350 degrees Fahrenheit.
- In a small mixing bowl, combine the ketchup, Worcestershire sauce, mustard, honey, and onion powder. Set aside after thoroughly stirring.
- In a large mixing basin, combine the ground beef, stuffing mix, and eggs.
- Add 1/3 cup of the prepared sauce to the ground beef in the mixing bowl.
- Use your hands to thoroughly combine all of the ingredients.
- Spray a loaf pan with cooking spray and line it with aluminum foil.
- In a foil-lined loaf pan, press the meat mixture.
- Pour the remaining sauce over the meat and evenly distribute it.
- Cook the meatloaf in the loaf pan in the oven until it reaches a minimum internal temperature of 160 degrees Fahrenheit. It takes about 55-60 minutes.
- Remove the meatloaf from the oven and set it aside for a few minutes before lifting it out with the foil.
- Cut into slices and serve.
Nutrition Info For:
|Total Carbohydrate||31.6g||Sugars||3.7 g|
|Cholesterol||114.5 mg||Sodium||1,112.4 mg|