Grill, without turning, for 55 minutes.
If you don’t want your meatloaf to break apart, let it 8 to 10 minutes to rest before cutting it.
Notes
Thoroughly combine the meat. Because this is a very wet meatloaf recipe, if you don’t combine everything well, the finished product will be very soft and mushy.
To take the meatloaf out of the pan and place it on a cutting board, I use two thin spatulas. Use parchment paper to line the loaf pan for easy removal, or slice and serve the meatloaf straight from the pan.
Nutrition
Calories: 164kcal per serving, including 14.8g of carbohydrates, 11.7g of protein, 5.7g of fat, 2.2g of saturated fat, 49.9 mg of cholesterol, 399.3 mg of sodium, 0.6g of fiber, and 6.7g of sugar.
Course Supper, Appetizer, Main Course, and DessertAmerican Food StyleSearch terms: finest meatloaf recipe, traditional meatloaf, ground beef meatloaf.
