While shopping for meatloaf ingredients a couple weekends ago, we fell victim to one of the classic blunders: grocery shopping while hungry. Almost as dangerous as involvement in Asian land wars, but I'm glad we did it. Our fridge was stuffed, and we have many ideas of things to cook in the next week or two. Plus we have kettle corn again.
Anyway, this meatloaf is entirely our own recipe. The only thing we really consulted the internet for was oven temp and cook time. And I suppose you could say we consulted our memories to recall what our mom's used to put in their loafs, but I don't have a hyperlink for memories.
Anyway, I hope you enjoy our meatloaf as much as we did! We made two loafs and froze one, but if you want you can half the recipe to just make one loaf. Or double and make four to feed a group!
Enough exclamations about meatloaf. On to the recipe.
Happy cooking!
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Dorn-Bollig Meatloaf
Ingredients
1 lb ground beef
1 lb ground pork
1 ½ cups plain breadcrumbs
1 packet dry onion soup mix
1 can plain tomato sauce (8 oz)
2 eggs, beaten
¼ cup ketchup
1 Tbsp Worchestershire sauce
½ tsp oregano
¼ tsp pepper
Directions
1. Preheat oven to 350 degrees.
2. Mix all ingredients by hand in a large mixing bowl.
3. Form into two loafs, and place on a sprayed cookie sheet or into two sprayed loaf pans
4. Bake for 1 hour, until cooked through. Remove from oven and allow to set for 10-15 minutes before slicing.
5. Serve with lots of ketchup and enjoy.
Chase's hands mixing the ingredients.
Before making a loaf, Chase made a Stegosaurus.
Two loafs, ready for the oven.
Perfect for all ketchup fans. Happy cooking!
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