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Meatloaf was a dish I didn’t enjoy very much growing up. On a whim, I decided to try it my own way one night. Turns out, it’s delicious! Especially when served with a side of fluffy mashed potatoes and some crispy sautéed green beans. Weeknight meatloaf has now been added to the Goldstein dinner rotation. I hope you enjoy this easy meal as much as we do!
1 to 1 and 1/3 pounds ground beef
2 large eggs
1 cup plain bread crumbs, such as Gefen
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon parsley flakes
1/2 teaspoon ground black pepper
2 tablespoons Glicks Ketchup
1/2 cup Gefen Unsweetened Almond Milk or another non-dairy milk
3/4 cup Glicks Ketchup
1 and 1/2 teaspoons Tuscanini Apple Cider Vinegar
1-2 tablespoons brown sugar (depending on how sweet you like it)
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Combine the meatloaf ingredients in a large bowl.
Shape the mixture into a loaf and place on the baking sheet.
Combine the topping ingredients in a bowl and spread over the meatloaf.
Bake for 45 minutes. Then raise the temperature to 375 degrees Fahrenheit and bake for an additional 15 minutes.
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Hi,
Do you bake this covered or uncovered?