Entree: United States – Meatloaf

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) ground beef (hamburger), raw
- 4 slices (about 4 oz (113 g)) white bread, torn into pieces
- 1/3 cup (80 ml) water (for soaking bread)
- 2 tbsp (30 ml) tomato paste (for meat mixture)
- 1 tbsp (15 ml) tomato paste (reserved for glaze)
- 1/2 cup (120 ml) stewed tomatoes, undrained, mashed (for glaze)
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 350 F (175 C). Lightly oil is not permitted by available-ingredients rules, so plan to use a 9x5-inch loaf pan or a rimmed baking sheet lined with a single layer of torn bread to help release the loaf.
2. Place the torn white bread in a small bowl and add 1/3 cup (80 ml) water. Press and mash the bread until it forms a soft, even pulp with no large dry pieces; set aside to fully absorb (about 2–3 minutes).
3. In a medium mixing bowl combine 1 lb (454 g) ground beef (hamburger) and the bread pulp. Add 2 tbsp (30 ml) tomato paste, and season with salt, to taste, and black pepper, to taste. Mix gently but thoroughly with your hands or a sturdy spoon until evenly combined; avoid overworking to keep the loaf tender.
4. Transfer the mixture to the 9x5-inch loaf pan (or shape into a loaf roughly 9x4 inches on the baking sheet), pressing gently and smoothing the top so the loaf is uniform in thickness for even cooking.
5. Make the glaze by mashing 1/2 cup (120 ml) stewed tomatoes (undrained) in a small bowl and stirring in the reserved 1 tbsp (15 ml) tomato paste until blended into a spreadable sauce. Spoon and spread the glaze evenly over the top of the formed loaf.
6. Bake on the middle rack of the preheated oven 55–65 minutes, or until an instant-read thermometer inserted into the center of the loaf reads 160 F (71 C). The glaze should be set and the loaf slightly pulled away from the pan edges.
7. Remove the loaf from the oven and let rest in the pan 10 minutes to firm up for cleaner slices. Transfer to a cutting board, slice, adjust seasoning with additional salt and black pepper if desired, and serve.