This recipe has morphed over time and I have no idea where it originated. I know my mom made meat loaf and so some of the ingredients and process probably came from her. I’ve had people who don’t like meat loaf tell me they liked mine.
In a big bowl I added 2 lbs of meat. You can use ground beef or chuck. I had a mix of beef and pork in these pictures. I’ve never tried ground turkey.
Add an egg for every pound of meat, so two eggs.
Add about 3/4 cup of bread crumbs. I don’t use store-bought crumbs because when I want to make meat loaf, I usually don’t have any fresh crumbs on hand. So I take about 4 slices of bread, cube them up, whir them in small batches in a blender, and then throw them in. If I’m feeling it, I’ll toast the crumbs in a pan on very low heat or put in a low oven. But many times I’ll throw them in fresh.
I then added a teaspoon of salt, a teaspoon of pepper, and then about 3 teaspoons of fennel seeds. My husband and I love fennel.
Then you just put your hands in there and squeeze it up until all ingredients are mixed.
Shape it into a loaf. If I’m in a hurry, I’ll shape it into two loaves so they’ll cook faster. I like to use this broiler-type pan so that the drippings can drip through to the bottom.
Almost 75% of the time I don’t use bacon on top, but for this one, I put a couple of slices of bacon on top, then slathered it with ketchup.
Bake in a 350 degree oven for…LOL a long time. I depend on a thermometer to tell me when it’s done. For two pounds of meat and formed into one loaf, this one took about an hour and twenty minutes.
EVERY time I have meat loaf my husband says, “Don’t let your meat loaf.” EVERY time.