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rockin' meatloaf!

(1 rating)
Recipe by
Sherry Peyton
Las Cruces, NM

Okay, everybody has one. But the technique here makes it special. I owe it to Alton Brown from the Food Network. Give it a try and see if you don't find this works just great.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For rockin' meatloaf!

  • 1 lb
    each ground beef and pork
  • 2/3 c
    diced onion
  • 2/3 c
    diced sweet pepper
  • 1 c
    diced button mushrooms (or any type)
  • 5 oz
    can tomato sauce
  • 2/3 c
    frozen, canned or fresh corn
  • 1 Tbsp
    worchestershire sauce
  • 1 tsp
  • 2 tsp
  • 1 tsp
    granulated garlic or freshly grated
  • 1 tsp
    smoky paprika
  • 1/2 pkg
    unflavored gelatin (approx 1 tsp)
  • 1
  • 1 tsp
    oregano, or any other herbs you wish such as parsley, rosemary, thyme, or cilantro. also add hot peppers if you desire

How To Make rockin' meatloaf!

  • 1
    Saute the onion, peppers and mushrooms until soft in a saute pan with a bit of oil.
  • 2
    Mix the tomato sauce with everything but the meat and corn and sauted veggies.
  • 3
    Then put the meats, corn and veggies and wet ingredients together. Mix softly. Excessive mixing makes the meat tough. The gelatin will act to solidify the meat and when you cut it, it won't break up into a mess.
  • 4
    Take a loaf pan and line with Saran wrap, leaving a generous amount over the sides. Pack in the meatloaf and then pull the wrap to cover. Place in the fridge for at least two hours.
  • 5
    Preheat oven to 400-425. Take a roasting pan and line with foil. Get the meatloat, pull back the wrap and place a finely wired rack on top. Then invert, and place the rack in the baking dish.
  • 6
    Slide off the loaf pan and pull off the saran wrap. Place in oven for 1 hour.
  • 7
    Remove from oven, and with a metal spatula, losen and slide to a serving plate. Meatloaf is free of any grease and is nicely crusted on all sides.
  • 8
    Feel free to add any other ingredients you like or subtract any, except the unflavored gelatin. This is more about technique than ingredients.

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