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
Ingredients
1 pound lean ground pork
1 pound ground beef round
11/2 cups finely chopped onions
1 cup fresh bread crumbs
1 cup tomato sauce or chopped fresh tomatoes
3 eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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.
Nutrition Per Serving
Per serving: 416.9 calories
268.7 calories from fat
29.9 g total fat
11.0 g saturated fat
85.0 mg cholesterol
472.6 mg sodium
15.5 g total carbs
1.9 g dietary fiber
2.4 g sugars
20.3 g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
