Perfectly Moist Meatloaf

Perfectly Moist Meatloaf

   Clay Baker 111, 211, 140113, 213,



            1 lbs. ground beef, or ½  lb. each ground beef and ground pork

            1 large egg

            1 Onion, chopped

            1  Green Pepper, chopped

            2 cloves Garlic, minced

            1 slice white or wheat bread

            1/8 cup milk

            1 tsp. salt         

            ½ tsp. pepper

            2 TBL. Fresh flat-leaf parsley, finely chopped or 1 TBL. Dried Parsley

            ½ cup ketchup

            3 TBL. Brown sugar



In large mixing bowl, lightly beat egg.  Add beef, onion, green pepper, and garlic.  Soak bread slice in milk.  Squeeze out excess milk.  Crumble bread into beef mixture.  Add salt, pepper, and parsley, Mix well.  In small bowl, mix ketchup and brown sugar.  Add 1/3 ketchup mixture to beef mixture and stir to combine.  Place beef mixture in clay pot.  Top with lid.  Place in oven and set temperature to 425 degrees Fahrenheit.  Bake 1 hour.  Remove lid and top meatloaf with remaining ketchup mixture.  Place baker bottom back in oven (leave lid off) and continue baking about 15 minutes or until top of ketchup mixture is shiny and set.  Remove baker from oven and place on wooden cutting board.  Let stand 5 minutes.  With large spatula, lift meatloaf from baker and let excess grease drain away.  Serve immediately.