– 1 ½ pounds of ground beef (80/20 for juicier meatloaf)
– 1 large egg (acts as a binder)
– 1 medium onion, finely chopped (for a mild, sweet flavor)
– 1 cup milk (for moisture)
– 1 cup dried breadcrumbs (acts as a filler and holds the meatloaf together)
– Salt and pepper to taste (the essential seasonings)
– 1 tablespoon Worcestershire sauce (optional, but adds depth of flavor)
– 1 teaspoon garlic powder (for an extra punch)
For the glaze:
– ⅓ cup ketchup (sweet and tangy)
– 2 tablespoons brown Sugar (for sweetness)
– 2 tablespoons Dijon or yellow mustard (adds a little zing)
Pro Tip: Customize Your Meatloaf!
Feel free to get creative with this recipe! Here are some options:
– Crackers instead of breadcrumbs: Crush up some saltine or Ritz crackers for added texture and flavor.
– Add vegetables: Finely diced carrots, celery, or bell peppers are great ways to sneak in veggies.
– Spicy twist : Add a dash of hot sauce or red pepper flakes for a little heat.
Step-by-Step Instructions: How to Make the Best Meatloaf
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy cleanup.
Step 2:Prepare the Meatloaf Mixture
In a large mixing bowl, combine ground beef, egg, chopped onion, milk, breadcrumbs, salt, pepper, Worcestershire sauce, and garlic powder. Use clean hands or a spatula to mix the ingredients until just combined. Be careful not to overmix, as it can make the meatloaf tough.
Step 3: Shape the Loaf
Transfer the meat mixture into your prepared loaf pan. Use your hands to gently press it down and form it into a loaf shape. It should be compact but not too tightly packed.
Step 4: Make the Glaze
In a small bowl, whisk together ketchup, brown sugar, and mustard. Once fully combined, pour the glaze over the top of the meatloaf, spreading it evenly to cover the entire surface.
Step 5: Bake
Bake the meatloaf in your preheated oven for about 1 hour or until the internal temperature reaches 160°F (70°C). To check the temperature, use an instant-read thermometer placed in the center of the loaf.
Step 6: Rest and Serve
Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, ensuring your meatloaf is moist and tender.
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