Dad's Upside Down Leatloaf

Dad's EZ Upside Down Meatloaf

A recipe and technique for a very decent meatloaf

Following, and augmenting, the Lipton Onion Soup Mix Super Meatloaf recipe on the back of the box:

Mix up the wet ingredients: Put 3/4 cup water in a large glass measuring cup, add 2 eggs and beat them with a whisk.

Add 1/3 cup siracha ketchup, a splash of Worchestershire sauce, 2 4oz cans of mushroom pieces (drained), and the envelope of onion soup mix. Mix thoroughly. Allow to sit and rehydrate the onion for 15 min while oven pre-heats to 350F.

Combine wet ingredients with 2 lbs ground meat and breadcrumbs.

Spray a loaf pan with olive oil spray, press the meat into the loaf pan.

Cover a rimmed baking sheet with parchment paper and spray with olive oil spray.

Place the loaf pan UPSIDE DOWN on the parchment and put it in the oven for 20 minutes.

After 20 minutes the loaf will have slid out of the pan and is now resting on the baking sheet. The loaf is fragile at this point. Carefully remove the pan off of the loaf, carefully brush siracha ketchup atop the loaf and continue baking for 55 minutes or until done.

The result will be a loaf that is consistently baked throughout with most of the grease drained out into the pan and not absorbed into the rehydrated onion mix.

A 9x5 loaf pan will yield 10 decent slices of meatloaf.

The key takeaway here is baking it upside down; try it on your own favorite meatloaf recipe!

bon appetit