This is the grandmother of all meat loaf, especially juicy when cooked in a loaf pan. It also can be baked free form—just shape the meat mixture into an oblong loaf and set it on a rimmed baking pan. Either way, the cooking time is reduced in the convection oven. Serve slices of this everyday favorite with mashed potatoes and a salad. Leftovers make great sandwiches. You might bake some vegetables or biscuits along with the meat loaf, either on the rack above or below, while it cooks.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Lightly grease a 9 × 5-inch loaf pan.
Step 2
In a large mixing bowl, combine all the ingredients together until well mixed.
Step 3
Turn the mixture into the loaf pan and mound the top slightly. Insert the oven probe into the center of the loaf if desired, and set to 160°F.
Step 4
Bake in the center of the oven until the temperature reaches 160°F in the center of the meat loaf, about 55 minutes. To check, insert an instant-read thermometer into the center of the loaf after 50 minutes and check the temperature. Remove the thermometer if you need to return the loaf to the oven.
Step 5
Remove the pan from the oven, pour off the excess fat, and let the meat loaf stand for 15 minutes before serving.
