Rachael's Meatloaf
Ingredients
1 cup
Italian-style dry breadcrumbs
1 ½ tsp.
kosher salt
1 tsp.
dried oregano
1 tsp.
dried parsley
1 tsp.
granulated garlic
1 tsp.
granulated onion
1 ½ tsp.
ground cumin
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1
egg, slightly beaten
½ cup
milk
1 lb.
Kowalski's Certified Humane USDA Choice 93% Lean Ground Beef
½ lb.
Kowalski's Naturally Raised Ground Pork
⅓ cup
Kowalski's Classic Ketchup (optional)
Directions
- Preheat oven to 375°.
- In a large mixing bowl, mix breadcrumbs with seasonings (through pepper).
- Stir in egg and milk with a fork until thoroughly blended; let mixture stand for 5 min.
- Add beef and pork to the bowl; using clean hands, mix until well blended (do not overmix).
- Transfer mixture to a loaf pan; gently press meat to the edges and corners of pan, pressing down slightly around the edges to create a “trough.” This will allow melting fats to drip to the bottom of the pan as the meatloaf cooks and shrinks slightly.
- Top meatloaf evenly with ketchup, if desired (or reserve ketchup for serving at the table).
- Bake in preheated oven until a meat thermometer inserted into the center of the loaf registers 160° (60-75 min.).
- Remove from oven; tent loosely with foil and let rest for at least 5 min. before cutting into ¾" slices.
