Meatloaf - Jeff's Version
Meatloaf - makes 2 Meatloaf. 2/3 ground chuck, 1/3 ground round, approx. 2 lbs. (no hamburger). 1 lg. Spanish onion, diced small. 1/2 green pepper, diced small. 1 package sliced mushrooms, diced medium. 1- 12 oz. jug Heinze Chile Sauce (only Heinze, no substitutions). 2- handfuls seasoned croutons. Salt and Pepper to desired. Bake @ 350' in 2 bread/meatloaf trays for 1 hour and 10 minutes. The reason for 2 trays is Sharo hates any meat that may be slightly reddish and I make the second with less meat so it cooks more. It's a lot of eats for the recipe but it's the only way I know how to make it.
Meatloaf - makes 2 Meatloaf. 2/3 ground chuck, 1/3 ground round, approx. 2 lbs. (no hamburger). 1 lg. Spanish onion, diced small. 1/2 green pepper, diced small. 1 package sliced mushrooms, diced medium. 1- 12 oz. jug Heinze Chile Sauce (only Heinze, no substitutions). 2- handfuls seasoned croutons. Salt and Pepper to desired. Bake @ 350' in 2 bread/meatloaf trays for 1 hour and 10 minutes. The reason for 2 trays is Sharo hates any meat that may be slightly reddish and I make the second with less meat so it cooks more. It's a lot of eats for the recipe but it's the only way I know how to make it.
- Carbohydrate 2.58132479032695 g
- Cholesterol 341.8997315125 mg
- Fat 20.4683507250766 g
- Fiber 0.445141638252226 g
- Protein 30.0757512409097 g
- Saturated Fat 7.59137053472909 g
- Serving Size 1 1 Serving (245g)
- Sodium 164.01578509547 mg
- Sugar 2.13618315207473 g
- Trans Fat 2.98181426543658 g
- Calories 321 calories
Step-by-step
- Mix everything together and bake at 350 for 70 minutes.
Standard ingredient lists omit structural physics. Combining ground chuck and ground round yields a specific fat ratio that dictates how the loaf sets during baking and how it behaves in the refrigerator days later. Sliced mushrooms and diced peppers release moisture as heat penetrates the center, which means the loaf requires careful cooling before storage to prevent soggy textures.
- Refrigerate slices in an airtight container within two hours of baking, consuming them safely within three to four days.
- Freezing individual cooked portions works well for meal planning; wrap slices tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to three months.
- Reheat refrigerated slices in a 350-degree oven for 15 minutes, covered with foil to retain internal moisture without drying out the exterior crust.
- Cold leftover slices fit directly onto buttered crusty bread for a dense, flavorful sandwich the next afternoon.
Proper chilling solidifies the rendered fats, making the loaf much easier to slice cleanly without crumbling. Stored correctly, the complex flavors from the chili sauce and seasoned croutons intensify by day two.
