Kelly's Bay Burger Meatloaf

June 24, 2024

This recipe came in from our Farmers' Market buddy Kelly of Baked by Kelly. Kelly makes and sells desserts and snacks and everything she sells is gluten-free, sugar-free and keto-friendly.

When you spend so much time with creative and talented cooks at farmers' markets, you end up trying (and often loving) their products. Kelly's baking is fantastic, and I'm delighted that she enjoyed our Bay Burger Blend enough to start playing with it too.

Kelly's Bay Burger Meatloaf Recipe

Ingredients:

3 lbs lean ground beef
1 lb ground pork
1 egg
approx. 1/3 cup ketchup
1 regular packet Bay Burger Blend From Lex's Pantry (45g)

Instructions:

Preheat oven to 400°
Mix egg, ketchup + From Lex's Pantry Bay Burger Blend into bowl and mix until combined
In separate extra large bowl mix the ground beef and ground pork together
Add wet mixture to beef/pork bowl and work it through thoroughly
Transfer to a large loaf pan patting down so evenly distributed
Bake for 50-60 min
Using a thermometer in the middle of the loaf, check to see the temperature - it will be done at 160 degrees

Pro Tips on making Meatloaf (from Lex)

Use high-fat meat - the leaner the meat, the grainer the meatloaf will be. Kelly's addition of pork is great for balancing both flavour and moisture.
Moisture is key - the addition of the egg and ketchup keep things nice and moist without having to add any soaked bread product (which I like to call "filler")
Play with Veg - Kelly's recipe is great. Now you've nailed that, you can start to play. Why not add some diced sauteed veg for some extra flavour and moisture. I like adding the kitchen Holy Trinity: onion, red pepper and celery sauteed and mixed right in with the meat.
Don't Play with the Meat - sure you can try other meats, but don't overwork your meat. (Stop it!) It will get dense and dry. Be light-handed and keep the meat mixture loose, it will firm up in the cook.
Try a Baking Sheet - did you know that cooking in a loaf pan (as in the photo above) will steam your meatloaf? Nothing wrong with a steamed meatloaf, but why not try using a baking dish or pan? That will let the whole outside get a nice crust.
Give it a Rest - like most meat recipes, you want to give this about 10 minutes to rest before cutting into it. Letting it rest will redistribute the moister, let the fibers relax a bit and finish the cooking.