Meatloaf in the oven: a practical way to cook ground meat without patties

Baking ground meat as a single mass—rather than forming individual patties—is a practical approach that reduces cleanup and eliminates the need to stand over a hot skillet. This method creates a dense, juicy structure where every slice retains its texture and flavor. Cooking time: 45-50 minutes Ingredients Ground meat — 1000 g Stale bread — 80 g Cow's milk — 120 ml Onion — 1 piece Ketchup — 3 tbsp Chicken egg — 1 piece Garlic — 2 cloves Cilantro — 1 small bunch Salt — 5-7 g Black ground pepper — 5-7 g Preparation Step 1. Grind the dried bread in a blender into fine crumbs. Pour the milk over the crumbs and let them soak for 3-5 minutes until the liquid is fully absorbed.