Meatloaf that Doesn't Crumble Good Recipes

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Meatloaf that Doesn't Crumble

"I actually have tried and tried meatloaf recipes all of them fall apart before you get them out of the pan. This meatloaf is very good and sticks together to be served. Leftover meatloaf makes fantastic sandwiches with mayonnaise."

Ingredients :

1 inexperienced bell pepper, seeded and cubed
1 medium onion, roughly chopped
three small stalks celery
1 1/4 kilos floor red meat
1 pound moderate red meat sausage
1 half cups cracker crumbs
1 (1 ounce) envelope dry onion soup mix
1/4 teaspoon salt
1/4 teaspoon floor black pepper
1/2 teaspoon dried sage
1 half of cups milk
1/2 cup ketchup

Instructions :

Prep : 30M	Cook : 10M	Ready in : 2H30M

Preheat the oven to 350 ranges F (one hundred seventy five stages C).
In a food processor or blender, combine the bell pepper, onion and celery. Process till finely chopped, but no longer liquid. Transfer to a large bowl. Add the ground red meat, floor pork, cracker crumbs, onion soup blend, salt, pepper, sage and milk. Mix well the usage of your arms, or when you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form right into a loaf, mounding inside the center. Cover with a generous layer of ketchup.
Bake for 1 1/2 hours in the preheated oven. Serve warm. Refrigerate leftovers, slice and serve cold in sandwiches.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it flippantly, and make easy-up less complicated.

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