Believe it or not, I’ve never made meatloaf before. I don’t think I’ve eaten it more than twice in my life. It was never a staple in our family and I was never craving it enough to make it. However, that changed last week when I started seeing meatloaf popping up all over the interwebs. I suddenly had a crazy craving for meatloaf. Even though I only had it twice in my life, I knew it was very easy to make and it was one of those one-pan dishes that you pop in the oven and wait for the flavors to interact with each other.
I immediately knew I had to make meatloaf that night. There was no way I was going to let go of my cravings. I was very determined! I told Jason that we were having meatloaf and taters that night and what man would oppose to that? He was thrilled — not like he had any other choice for dinner ;)
The meatloaf turned out super moist and tasted A-M-A-Z-I-N-G. I think the sauce was the icing on the meatloaf. It gave it the ultimate taste (sweet & tangy) and it kept it very moist. One thing I’d change (that I noted in the recipe below with the correct amount) is to add tad bit more breadcrumbs. The reason mine ended up falling apart was probably because it was too moist and I needed more breadcrumbs to hold it together. Overall, I’d love to make this again another night. This made so much and we were able to have this 2 nights in a row for leftovers and NOT get sick of it! It’s that good!!
Serving size: 4-6
2 pounds ground beef (I used 80/20)
1 1/2 cups plain bread crumbs
1 large onion, diced
3 stalks of celery, diced
3 cloves of garlic, minced
2 large eggs, beaten
1/4 cup worcestershire sauce
1/3 cup milk (I used 2%)
For the glaze:
3/4 cup of ketchup
1/2 cup dark brown sugar
2 tbsp. worcestershire sauce
1 tbsp. distilled white vinegar
- In a small bowl, combine the ingredients for the glaze and set aside.
- Preheat oven to 325 degrees. Line a loaf pan with aluminum foil, having 2 flaps hanging out on either side and set aside.
- In a small skillet, on medium high, saute the onions, celery, and garlic until onions and celery are tender, about 5 minutes. Remove from heat and set aside to cool.
- In a medium mixing bowl, combine the wet ingredients: eggs, worcestershire sauce, milk, and half of the pre-made glaze. Mix well.
- In a large mixing bowl, combine the ground beef, bread crumbs, onion mixture, and wet ingredients. Use your hands to mix quickly and evenly distribute all the ingredients.
- Put the meat mixture into the prepared loaf pan. Press on the loaf, getting into the corners as well, to make sure it’s a flat surface.
- Pour the rest of the glaze on top of the meatloaf.
- Bake in the oven for one hour.
- Make use of the oven by roasting potatoes along with the meatloaf :)
- When meatloaf is done, use the 2 flaps of the aluminum foil to pull out the meatloaf and place on a cutting board. Be careful! Cut into sections and serve with a side of roasted potatoes (or whatever you side you made).
Adapted from Basil Kitchen