My local independent grocer runs specials on freshly ground beef, but these sale packages average three pounds. Big Daddy Meatloaf was born from my wish to use all three of those pounds in a single recipe. Chili and spaghetti sauce can easily be adapted to a three pound range, but I wanted another simple recipe that would make a large batch that yields easy leftovers from the fridge or freezer.
As an aside, I will tell you that every time I have tried to type meatloaf in this post I have accidently keyed in meatload. I suppose this recipe does make a load of meatloaf.
Big Daddy Meatloaf
- 3 lbs 80/20 ground beef
- 1 cup old fashioned oats
- 2/3 cup milk
- 1 egg, beaten
- 1.5 oz packet meatloaf seasoning
- 2 oz packet onion soup mix
- 3/4 cup ketchup, divided
Preheat oven to 375 degrees. Cover a rimmed cookie sheet with foil. Combine oats, milk, egg, seasonings and 1/4 cup ketchup in large mixing bowl. Add ground beef to bowl and gently fold into other ingredients, as if you were slowly kneading bread. Mix just until combined; overmixing will result in a tough, dense loaf.
Empty meat mixture onto cookie sheet. Shape into large oval that is 2″ thick. Cover the top with the remaining 1/2 cup ketchup.
Bake for 60-70 minutes, or until the center of the loaf reaches a temperature of 160 degrees.
Corn and mashed potatoes are good dishes for this meatloaf. I think the meatloaf is rich enough that no gravy is needed for the mashed potatoes.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Parsonage.