My sister and her two adult daughters joined us for lunch so I made a larger meatloaf than usual using 3 lbs of ground beef. There aren’t a lot of embellishments here but it is every bit a comfort food and a satisfying centerpiece for a meal.
Beefy and moist, this was a hit with everyone. And, lucky me, there is enough left over for a couple of sandwiches, too.
Meatloaf For a Crowd
3 lbs ground beef (80/20)
1 large onion, diced
1 tablespoon butter
1 cup milk
1 cup bread crumbs
3 eggs, lightly beaten
1 cup cheddar cheese, grated
¼ cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon pepper
Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and turn up the corners to contain the juices.
In a skillet, cook onions in butter over medium low heat until golden, about 10 minutes. Place in a large mixing bowl to cool completely.
In a small bowl, stir milk into breadcrumbs and let stand for 10 minutes.
Combine with the cooled onions the beaten eggs, moistened bread crumbs, ground beef, grated cheese, ketchup, Worcestershire, parsley and pepper. Mix until just combined before adding salt and then mixing it together. Form into a loaf shape on the prepared pan.
Bake for 50 minutes to an hour or until the interior reaches 160 degrees F. Let rest 10 minutes before serving.
Mouth Brothels 