INGREDIENTS:
- 2 lbs Nebraska Star® Beef Angus Ground Beef
- 2 Cups “Panko” bread crumbs
- 4 Eggs – beaten
- 1 Cup Ketchup
- 1 Cup Milk
- 1 medium Onion – finely chopped
- 2 Cloves, Garlic – finely chopped
- 1 Tbs Nebraska Star® Beef “Signature™ Seasoning”
- 1 Tbs Worcestershire Sauce
TOPPING:
- 1 Cup Ketchup
- 1 Tbs Nebraska Star® Beef “Signature™ Seasoning”
- 4 Tbs Brown Sugar
- White Vinegar*
TOOLS:
- Large Mixing Bowl
- Wooden Spoon
- 9” x 5” x 3” Loaf Pan
- Measuring Cup
- Measuring Spoons
- Meat Thermometer
INSTRUCTIONS:
Pre-heat Conventional Oven to 350F. Starting with all ingredients at refrigerator temperature, (37-39F).
Combine them into a large mixing bowl and mix thoroughly, first with spoon, then with hands, until the “batter” becomes very sticky. *The mixing process will “extract proteins” from the meat, which will help to bind all ingredients and give the meatloaf a nice firm and toothsome texture.
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- Start with the burger
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- Eggs
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- Add in eggs to Panko and burger
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- Ketchup
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- Dice white onion or your favorite kind of onion
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- Use a sharp knife it is safer and makes life easier on a fine chop
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- Worcestershire sauce
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- Start blending with spoon
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- At about a 60% blend move to hands
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- Messy and a little fun this method extracts the protien allowing meat to bind
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- Protein is extracted when burger passes the gravity test. form a cylender of the blend in hand and hang from one side. If meat blend does not break you have blended it enough
Next, press the batter into an un-greased loaf pan and round the top – similar to a loaf of bread. Place in preheated 350F oven for 1 hour – or until the internal temperature of the meat loaf is approximately 150F.
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- Add to pan
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- Round top for traditional look
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- Place in pre-heated oven at 350 degrees
When the meatloaf reaches this level of done-ness, remove it from the oven and evenly cover the meatloaf with the topping mixture.
Topping / Finishing Sauce:
Combine ketchup, seasoning, and brown sugar in a bowl and mix vigorously until the sugar is evenly blended into the mixture. Spread approximately 1/2 the mixture to the top of the loaf evenly. *To the remaining topping, add just enough white vinegar (approx. 1 Tbs) to create a medium bodied pour-able consistency and use this as a finishing/dipping sauce.
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- More of the red stuff
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- Our very own Nebraska Star Signature™ Seasoning
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- Blend mixture well!
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- Mix until you hit a BBQ sauce thickness
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Place the meatloaf back in the oven and cook until the internal temperature reaches 160F. Remove from oven, cover with foil, and allow meatloaf to rest for at least 15 minutes. Remove from pan and slice into 1/2” thick slices.