When we first moved to St. John’s, I decided to try to make my own, slightly tastier version, as meatloaf is a Pie favourite. The result was incredibly popular and completely changed my opinion about ground beef in loaf form.
I’ve decided to make it again. I just need to remember how I did it …
The only things that are really clear in my memory are that I ignored all the recipes I found completely, and that the crucial part of the recipe was to put the meat loaf into a bath of ketchup. Weird. Yes. Good. Oh YES.
Preheat your oven to 350°F.
In a bowl, you put yer meat. I think I used about 600-700 grams of medium ground beef, but enough to fill out a standard loaf pan.
Add some herbs. Don’t be shy. The secret to good meatloaf is to be generous with your spices. Here I used a minced combination of Italian herbs, and several healthy dashes of Louisiana hot and Worcestershire sauce.
Put your loaf pan on another baking sheet (because this will bubble all over the place) and bake it for an hour or so, until the internal temperature reaches 160°F. Pull it out and let it rest for ten minutes or so.