Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed ...
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings.
Place loaf in a gallon-size freezer bag labeled “Oven-Ready Meatloaf” with the date. To cook, defrost completely then just plunk the unwrapped loaf onto a sheet pan and bake at 400 degrees ...
Place parchment paper on a cookie tray and place the loaf onto the pan. Drizzle ketchup over the loaf, if desired. Bake at 350 for 30 minutes. Increase heat to 400 and bake for 10 minutes more. Let ...