Classic Meatloaf

Before making your loaf, make sure you bring your ground beef out of the fridge and let sit on the counter for 30 minutes before assembling the meatloaf. This helps with not overmixing the meat when it is time to combine the ingredients which is what makes it tough. This also helps it cook properly.

Crush your sleeve of saltines up VERY, VERY finely. You want it a step above actual dust texture.

Make sure you finely mince your onion and green pepper. This is if you want a smooth texture slice of loaf. I sometimes like more texture to mine, so I do not totally mince it. You can do it how you prefer, you just do not want huge chunks of these because they will not soften in cooking.

In a bowl, whisk your egg with your milk, and add your garlic powder, salt and pepper. I use about a teaspoon each of the three. You can adjust the seasonings how you like. Note that the saltines have salt as well.

In a large bowl, add your ground beef, then your saltines, then pour the milk and egg mixture over the saltines.

Then add your onions and green peppers.

Mix your meat so that it is well combined, BUT DO NOT OVER MIX. This is what makes the meat tough when cooking.

Get out a cookie sheet and cover the pan with foil. Form your meat into an oblong loaf, and place on the pan.

Bake at 350 to 375 degrees for one hour.

I cover the top with ketchup at the one hour mark and let it cook 30 more minutes.

Let the loaf rest under foil, out of the oven for 20 minutes before slicing.

You can freeze this loaf raw or cooked. If you freeze raw, thaw before baking.

Please note that every oven is different, your loaf may cook slower or faster. You know the loaf is done when the center is firm when you press on it. If it is getting to brown on the outside. Lower the temp by 15 degrees, cover the top loosely with foil and continue to bake.