Yes add it to the reservoir last after everything else is well dissolved and stir it in well.
I love meat loaf but I have had really bad meat loaf
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Millionaire Meatloaf By Mañ'O'Green
I made up this recipe my first year of college. Three of us would demolish this with mashed potatoes.
In a big stand mixer with the paddle blade :
1 egg
1/2 cup milk
I package of Meat Loaf Seasoning (any brand you like)
mix well then add:
1 cup sour dough croutons (or cooked rice) - stir to moisten.
Add to the mixer:
1# Lean ground Turkey or lean ground chuck.
1# Ground pork
1 large package of frozen vegetables ( something with Water Chestnuts are good I have used many different frozen mixes)
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Mix well. (start slow or you'll be doing a
@Suki )
Topping see below.
Form a loaf in a baking dish leaving 1/2 inch around the entire loaf. As soon as you take it out of the oven @165°F internal temperature, use a turkey baster to remove any oil that has accumulated in the moat around the loaf. This must be done as soon as you take it out of the oven otherwise the meat loaf will soak the oil back in, in just a short time. Missing this step is why so many people think meat loaf is too fatty even when you use lean meats.
Bake in a 400°F oven for an hour or more until a thermometer reads 165°F internal temperature.
Now for the topping:
Catsup #1 in my book - the whole bottle is not too much
I know there are a lot of peeps that do not like catsup so here are other toppings I have used successfully.
BBQ sauce
Fresh Salsa This was really good hot and not so much reheated or on sandwiches.
Thick Teriyaki sauce
A layer of Tater Tots baked covered for the first 30 minutes then browned for 20 and just before pulling out of the oven cover with Velveeta cheese and melt it.
