Welcome to RecipeArt, where I share delightful recipes that are sure to tickle your taste buds! Today, I’m going to expose a timeless classic that has been passed down through generations—the legendary Ann Landers’ Meatloaf Recipe. This dish is the definition of comfort food, and over the years, countless people have fallen in love with it because of its deliciousness. So without further delay, let’s start the delicious journey.
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Preparation Time:
Approximately 15 minutes.
Cooking Time:
Approximately 1 hour.
Recipe Yield:
Approximately 6 servings.
Nutritional Information:
According to United States Department of Agriculture (USDA)
| Nutrient | Amount Per Serving |
| Calories | 280 |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 95mg |
| Sodium | 580mg |
| Carbohydrates | 13g |
| Fiber | 1g |
| Sugars | 3g |
| Protein | 22g |
**Please note that the nutritional information provided is an estimate and may vary depending on the specific ingredients and brands used.
Ingredients:
To recreate Ann Landers’ Meatloaf, you’ll need the following ingredients
| Ingredient | Quantity |
| Ground beef (80% lean) | 1 ½ pounds |
| Breadcrumbs | 1 cup |
| Finely chopped onion | 1 |
| Lightly beaten egg | 1 |
| Milk | ½ cup |
| Worcestershire sauce | 1 tablespoon |
| Salt | 1 tablespoon |
| Black pepper | ½ teaspoon |
| Ketchup | ¼ cup |
Step by Step Instructions:
Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly with cooking spray or oil.
In a mixing bowl, combine the ground beef, beaten egg, milk, Worcestershire sauce, salt and black pepper, breadcrumbs, and chopped onion and mix them with your hand until they are well combined. Over-mixing can cause denser meatloaf, so do not over-mix.
After the mixing process, transfer the meat mixture to the greased loaf pan and shape it into a loaf shape, ensuring it is evenly distributed in the pan.
Spread the ketchup over the top of the meatloaf, creating a thin layer that will add a tangy flavor and help keep it moist during cooking.
Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
Once the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing and serving.
Special Tips:
- For added flavor, you can customize Ann Landers’ Meatloaf Recipe by incorporating different spices or herbs. Consider adding minced garlic, dried herbs like thyme or oregano, or a dash of hot sauce for a spicy kick.
- If you prefer a moist meatloaf, consider adding a small amount of finely grated carrots or zucchini to the mixture. These vegetables will contribute moisture and add a subtle sweetness to the dish.
- Don’t have breadcrumbs on hand? No worries! You can substitute them with crushed crackers or even oatmeal for a different texture.
- Leftover meatloaf can be stored in the refrigerator for up to 3 days. It also freezes well, so consider making a double batch and freezing individual slices for quick and convenient meals in the future.
Ann Landers’ Meatloaf Recipe is a classic dish that has stood the test of time. With these simple ingredients and easy-to-follow instructions, you can easily create this dish, whether you are a seasoned cook or a novice. The aroma of freshly baked meatloaf filling your kitchen is sure to bring a sense of comfort and nostalgia. So gather your ingredients and put on your apron, whip up this delectable dish, and enjoy a warm and satisfying meal that will make you feel right at home.
Printable Recipe:
Ann Landers’ Meatloaf Recipe
Ingredients
- Ground beef 80% lean 1 ½ pounds
- Breadcrumbs 1 cup
- Finely chopped onion 1
- Lightly beaten egg 1
- Milk ½ cup
- Worcestershire sauce 1 tablespoon
- Salt 1 tablespoon
- Black pepper ½ teaspoon
- Ketchup ¼ cup
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly with cooking spray or oil.
- In a mixing bowl, combine the ground beef, beaten egg, milk, Worcestershire sauce, salt and black pepper, breadcrumbs, and chopped onion and mix them with your hand until they are well combined. Over-mixing can cause denser meatloaf, so do not over-mix.
- After the mixing process, transfer the meat mixture to the greased loaf pan and shape it into a loaf shape, ensuring it is evenly distributed in the pan.
- Spread the ketchup over the top of the meatloaf, creating a thin layer that will add a tangy flavor and help keep it moist during cooking.
- Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
- Once the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing and serving.
Notes
• If you prefer a moist meatloaf, consider adding a small amount of finely grated carrots or zucchini to the mixture. These vegetables will contribute moisture and add a subtle sweetness to the dish.
• Don’t have breadcrumbs on hand? No worries! You can substitute them with crushed crackers or even oatmeal for a different texture.
• Leftover meatloaf can be stored in the refrigerator for up to 3 days. It also freezes well, so consider making a double batch and freezing individual slices for quick and convenient meals in the future.
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Frequently Asked Questions (FAQs):
Can I use ground turkey or chicken instead of ground beef?
Yes, you can definitely substitute ground turkey or chicken for the ground beef in this recipe. Keep in mind that ground poultry tends to be leaner, so you may need to adjust the cooking time and consider adding additional moisture or binders to prevent the meatloaf from drying out.
Can I use gluten-free breadcrumbs?
Absolutely! If you have dietary restrictions or prefer a gluten-free option, you can use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute. This way, you can still enjoy the delicious flavors of Ann Landers’ Meatloaf without any gluten-containing ingredients.
Can I make the meatloaf ahead of time?
Certainly! Ann Landers’ Meatloaf can be prepared ahead of time and refrigerated, either before or after baking. Simply cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours. When you’re ready to cook, remove it from the refrigerator and let it come to room temperature before baking.
Can I freeze the meatloaf?
Absolutely! If you have leftovers or want to prepare a batch in advance, you can freeze Ann Landers’ Meatloaf. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating or enjoy it cold.
