If you make meatloaf frequently, you might want to buy a specialty loaf pan with a metal rack insert. The rack keeps the meatloaf out of its fatty drippings as it cooks.
- 1 1/2 pounds lean ground beef
- 1/2 pound ground pork, 90 percent lean
- 1/2 cup minced onion
- 1 large egg, beaten
- 3/4 cup unsweetened applesauce
- 1 cup fine breadcrumbs, unseasoned
- 3 tablespoons ketchup
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons ketchup, or barbecue sauce, for topping, optional
Preheat oven to 350 F.
Lightly grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, combine the 2 kinds of ground meat with the chopped onion, egg, applesauce, breadcrumbs, 3 tablespoons of ketchup, salt, and pepper; mix thoroughly with your hands.
Pat the meatloaf mixture into the prepared loaf pan.
Bake the meatloaf in the preheated oven for 1 1/2 hours.
If using the optional topping, take the meatloaf out of the oven about 10 to 15 minutes before it’s done. Carefully pour off excess grease and spread the 4 tablespoons of ketchup or barbecue sauce over the top. Return the loaf to the oven and continue baking until it’s done.
The minimum safe temperature for ground beef and ground pork is 160 F (71.1 C). If in doubt, check the temperature by inserting an instant-read thermometer into the center of the loaf.
Let the meatloaf cool for 10 minutes and then remove it to a platter. Slice and serve.