Moist is a key word when it comes to delicious meatloaf.
Isn’t this a cute little meatloaf? Baked in my Le Creuset Chestnut Oval Baker.
Really good meatloaf recipes are a dime a dozen… No, actually, they are cheaper than that, they’re free! You can ask your mom, my mom, your cousin, your best friend, your co-worker, Molly, my butcher, Google, Foodbuzz (click here)…or me.
But this post is about my secrets to a scrumptious meatloaf: Cook at 325 until the meat registers 155 degrees as opposed to a specific cooking time. Use a remote thermometer. Remove from oven and let rest before serving. This results in a moist juicy meatloaf.
And have a gooey zippy sauce. This one is 4 parts barbecue sauce to one part each honey and Worcestershire plus several hearty dashes of hot sauce. Whisk together and pour over the meat prior to cooking.
Peas are optional.
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I can see them now, so, whatever it was, it got solved.
I have to tell you that, thanks to the photos of colorful kitchen items I saw on your blog, I have decided it is time to bring color in my kitchen too. So, when the time came for me to buy an immersion blender, I chose a red one.
Well, now I couldn’t see the pics either. I wonder if someone can tell me what causes that?
I uploaded the photos again. Thanks for letting me know.
I am sorry to report that I am also missing the photos. Is Blogger playing tricks?
Oh, XP, I’m sorry to hear that. The photos are fine on this end. I’ll see what others say…
And thanks for the compliment 🙂
Oh, boo-hoo! The very best part, your gorgeous photos are nothing but boxes with little red Xs in them. My machine? Or yours. Thanks for the wonderful blog