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Message: <blockquote data-quote="Rune" data-source="post: 6050826" data-attributes="member: 67">Episode 29: Meatloaf.Meatloaf is a wonderful thing. Not just when it's fresh out of the oven, but also the next day, when you're scrounging around in the fridge for something to make a sandwich out of.Moreover, the preparation is simple and it's ready in a couple of hours.Here's what you'll need: <ul> <li data-xf-list-type="ul">Ground beef, preferably lean</li> <li data-xf-list-type="ul">Crushed crackers or bread crumbs</li> <li data-xf-list-type="ul">Eggs</li> <li data-xf-list-type="ul">Onions</li> <li data-xf-list-type="ul">Bell peppers</li> <li data-xf-list-type="ul">Garlic</li> <li data-xf-list-type="ul">Ketchup and/or steak sauce</li> <li data-xf-list-type="ul">Salt</li> <li data-xf-list-type="ul">Black pepper</li> </ul>Mix it.Preheat your oven to about 350 degrees.Mix your ingredients together.  You should have roughly a fifth of a sleeve of crackers or a like amount of bread crumbs and roughly one egg per pound of meat.  The amount of other ingredients you should include can vary according to taste.Mold it.Pack the mixture tightly into a deep pan and create a moat around the edge between the pan's sides and the meatloaf.  Add a little water to this moat.  Glaze the top of the meatloaf with ketchup or steak sauce.  Cover with aluminum foil, tented so as not to touch the meat.  Bake for about two hours (or until the meat has reached an internal temperature of at least 155 degrees).If desired, you can drain the grease off of the meatloaf about halfway through the cooking process.Let the meatloaf rest for a few minutes after removing it from the oven before serving.Until next time, good gaming, y'all.</blockquote>

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