ALTON BROWN’S MEATLOAF
2 large eggs
2 pound ground beef chuck
1 1/2 cups diced onion
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1 tablespoon minced garlic
2 slices white sandwich bread, diced
3 tablespoons ketchup
1/2 teaspoon paprika
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped parsley
Preheat oven to 350 degrees.
In a large mixing bowl, beat the eggs together.
Using your hands, combine the rest of the ingredients and blend together.
Option: Now is the time to taste your food so you can adjust the seasonings if necessary. So, heat up a small pan and make a tiny patty of the mixture and cook it. If the cooked patty doesn’t taste good, adjust the seasonings, cook, and taste again.
If it tastes good, put the uncooked meat mixture into a 9-by-5-inch loaf pan and bake on a rack over a sheet pan. Cook for 1 hour and 15 minutes. Once out of the oven, allow the meatloaf to rest in the pan on a rack for an additional 10 to 15 minutes. Remove the meatloaf from the pan and discard the rendered fat.
Editor’s note: Add your own topping to the meatloaf about halfway through cook time. Ketchup is common, but you can also try barbecue sauce or a mixture.