This post mentions another recipe – Call It “Magnificent” – Breakfast for Dinner! Click here to view!
So I know that seems like a lot of minutes – when I cooked this I was actually cooking “Magnificent” and had 1.5 lbs ground beef left over. I needed to do something else with this meat and since I was already in the kitchen cooking, putting away dishes, washing etc, this timing worked for me. It will become the stand-by meal to refrigerate. I will serve it with mashed potatoes and cesar salad.
However, if you are cooking this for dinner on the same evening and need to put it in the oven and forget about it for an hour – I would preheat the oven to 350 degrees while I was mixing the meat and other ingredients. Make the loaf and cook it for 50 minutes to an hour. See Alternate Instructions.
The end goal is that your meatloaf whenever it is served is to be 160 degrees in the center when checked with your handy dandy meat thermometer – that’s the goal no matter how you get there! That’s done…. for ground beef!
No Wastin' Time Meatloaf
Ingredients
Method
- Preheat oven to 400 degrees.
- Combine all ingredients well. (I like to use my hands to do this it makes it much easier than trying to use a spoon.)
- Once combined pat into a loaf and place in baking dish. ** I used the steaming rack from my Mutli-Cooker, to elevate it from the draining grease during cooking, and then set that inside a glass pie plate.
- Make sure the oven is totally preheated to 400 degrees before you place the loaf in the oven. Bake, uncovered for 30 minutes.
- Leave dish in oven but adjust the temperature down to 300 degrees and cook for 15 more minutes - then turn the oven off and let the meatloaf rest in the oven for 30 minutes.
- Preheat oven to 350 degrees. Mix all ingredients and make the loaf. Place in oven for 50 minutes to an hour. Keep a check on the outside of the loaf to make sure it is not getting over done - if so cover with foil, tenting it to vent.