After countless atempts to make meatloaf’s I have come up with the best recipe to solve the traditional problems people have with meatloaf.
I personally don’t like dry tasteless blocks of meat as most of the meat loafs I have had seem to be made. Further more if you want to save some for the next day its even worse. As the cooling process sucks out the moisture that is left in the meat. My added ingredient solves both of those issues
my secret is what I call the “moist maker” as Monica gellar phased it from friends
So there are a few variations I like to use to change up the flavor but once you try one of mine you can become creative and try your own variations.
What you need
5lbs of lean ground beef
1/4 cabbage or can of cranberry sauce or 4-5 onions.
Salt or Montreal steak seasoning
Twisted tomato dill pickle ketchup
set oven to 425c
Then chop the cabbage and boil until soft. Drain and puree.
Chop and Sauteed onion until caramelize then puree
Open a can of cranberry sauce
Mix 1 of the 3 options
-3 tablespoons of salt or 4 Montreal steak seasoning
– 1/2 cup of twisted tomato dill pickle ketchup
Shape into a loaf on parchment paper on a baking dish.
Coat the outside of the loaf with a good layer of twisted tomato dill pickle ketchup
Bake for 45 mins uncovered