Smoky Paprika Cracker Barrel Meatloaf
Ingredienser
- 2 pounds ground beef
- 1 cup plain breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1 medium onion, finely chopped
- 3 teaspoons smoked paprika, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup
fremgangsmåte
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, 2 teaspoons smoked paprika, salt, and black pepper. Mix with your hands just until the ingredients are evenly distributed.
- Shape the mixture into a 2-pound loaf about 9 inches long and place it on the prepared baking sheet.
- Stir the remaining 1 teaspoon smoked paprika into the ketchup until smooth.
- Spread half the paprika ketchup over the top and sides of the loaf.
- Bake for 45 minutes, then spread the rest of the paprika ketchup over the surface.
- Return the loaf to the oven and bake 15 to 20 minutes more, until the internal temperature reaches 160 degrees.
- Let the meatloaf rest 10 minutes before slicing.
merknader
Use smoked paprika rather than regular paprika so the flavor stays consistent from the first bite to the last. If the mixture feels too loose before shaping, add one or two extra tablespoons of breadcrumbs. Leftovers keep well in the refrigerator for three days and reheat best when covered with a damp paper towel in the microwave to keep the slices from drying out.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper