Meat; beef: ground beef MeatIoaf

Use both ground sirloin & ground chuck. Bake on a lined cookie sheet, you will have more edges. Place a loose layer of tin foil over the meatloaf for the first half of the cooking process letting the meatloaf steam as well as cook, cooking it faster & more evenly. When you enter the second half of the cooking time, take the tin foil off so that the top of the loaf can brown and crisp up. Resting the Meatloaf before you serve is important to let juices resettle.
320 Pins
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49 Sections
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1d