1 lb. ground beef OR 1/2 lb. each ground beef and ground pork
1 large egg
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 slice white or wheat bread
1/8 cup milk
1 tsp. salt
1/2 tsp. pepper
2 Tbl fresh flatleaf parsley
1/2 cup ketchup
3 Tbl. brown sugar
In large mixing bowl, lightly beat egg. Add beef, onion, green pepper, and garlic. Soak bread slice in milk. Squeeze out excess milk. Crumble bread into beef mixture. Add salt, pepper, and parsley, Mix well. In small bowl, mix ketchup and brown sugar. Add 1/3 ketchup mixture to beef mixture and stir to combine. Place beef mixture in clay pot. Top with lid. Place in oven and set temperature to 425 degrees Fahrenheit. Bake 1 hour. Remove lid and top meatloaf with remaining ketchup mixture. Place baker bottom back in oven (leave lid off) and continue baking about 15 minutes or until top of ketchup mixture is shiny and set. Remove baker from oven and place on wooden cutting board. Let stand 5 minutes. With large spatula, lift meatloaf from baker and let excess grease drain away. Serve immediately.
Before every use, soak the clay baker lid for 15 minutes in water. If you are short on time, holding the lid under running cold water for about 30 seconds is sufficient for the pores to hold water.
Place ingredients inside base of clay baker
Always place your baker in a cold oven.
Set the oven temperature after the clay baker has been placed in cold oven to allow the baker to heat up gradually. Most recipes can be prepared at an oven temperature of around 375-500 degrees Fahrenheit. Generally, lower temperatures (between 375-425 degrees Fahrenheit) are ideal for meals requiring a long cooking time, while higher temperatures (425 and up) are for meals that require a short cooking time.
Go relax while your clay baker prepares your meal to perfection! (optional, but highly recommended!)
Do not subject your clay baker to extreme temperature changes such as putting in cold water or on a cold surface (such as marble) straight from the oven. Place the clay baker on a hot pad or wooden cutting board to avoid drastic temperature changes.
Romertopf Clay Bakers are designed for traditional and convection oven use and are microwave safe as well, however they are not for use on an open flame, stovetop, grill, wood stoves or wood-fired ovens.