The Best Meatloaf
About this recipe:
Meatloaf is probably the most quintessential American recipe I can think of. Most families have their own version of this recipe. Growing up I actually hated meatloaf, even the name didn’t sound appealing! After I started dating my now husband, he and his father-in-law asked me to make this as it’s one of their favorite meals. I obliged, but I was determined to make a version that I would finally like as well. I wanted to create my own version of the best classic meatloaf.
There were three things I wanted to improve; flavor, texture and the “ketchup” on the outside. The first problem was the often unpleasant texture it can have. Meatloaf like meatballs can end up dense if it’s overworked. This is why I pre mix almost everything before adding in the meat. By soaking the breadcrumbs and mixing them with all the liquids before hand, and also pre-beating the eggs, I cut down the chance of over working the meat. Plus an evenly mixed meatloaf means that it will bake more evenly too.
I have never been a big ketchup fan. It’s basically an overly sweet tomato sauce. So I thought, why not make my own. Then I can decide how sweet it should be and I can add in more flavors. It’s surprisingly easy, because you don’t have to cook your homemade Ketchup. It gets cooked while brushed on the meatloaf. It’s fast and delicious!
I can confidently say that I’m a meatloaf fan now! Making a few changes made such a huge difference. This meatloaf is moist, flavorful and reheats well. I couldn’t have asked for a better outcome.
What to make with the best meatloaf!
It’s always a classic to serve meatloaf with a potato and a green vegetable. It’s also delicious so I usually always do that. My favorite side to make with this meatloaf are:
Meatloaf Step by Step:
Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. Spray with cooking spray.
Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot enough, add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic. Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool completely.
To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.
To a bowl add the ketchup ingredients except the water, slowly add the water until it reaches your desired thickness. Make sure it’s not too thin.
Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic. Do not over manipulate the ground beef. Gently mix the ground beef into the seasonings and breadcrumb mixture.
Place the beef on the baking sheet lined with heavy-duty aluminum foil. Shape the beef into a loaf. Brush only half of the ketchup over the meatloaf. With the basting brush, brush the ketchup all over the top and side of the meatloaf.
Place the meatloaf in the oven. Bake for 45-55 minutes or until the temperature on a meat thermometer reads 165 degrees Fahrenheit. Cover the meatloaf with the remaining ketchup glaze and serve with potatoes and vegetables.
The Best Meatloaf Video Tutorial
The Best Meatloaf
Ingredients
Meatloaf:
- 2 lbs. ground beef , preferably 80/20
- 4 slices fresh bread , food processed
- 1/3 cup beef broth
- 1 1/2 tablespoons Worcestershire Sauce
- 2 eggs , lightly beaten
- 1/2 teaspoon ground thyme
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 4 garlic cloves , minced
- 2 cups red onion , diced
Quick Ketchup:
- 1 (6 oz.) can tomato paste
- 3 tablespoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 tablespoons brown sugar, more if you like a sweeter ketchup
- 2 teaspoon pepper
- 1/2 -1 cup water
Instructions
Meatloaf:
- Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. Spray with cooking spray.
- Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot enough, add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic. Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool completely.
- To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.
- Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic. Do not over manipulate the ground beef. Gently mix the ground beef into the seasonings and breadcrumb mixture.
- Place the beef on the baking sheet lined with heavy-duty aluminum foil. Shape the beef into a loaf. Brush only half of the brown sugar ketchup over the meatloaf. With the basting brush, brush the ketchup all over the top and side of the meatloaf.
- Bake for 45-55 minutes or until the temperature on a meat thermometer reads 165 degrees Fahrenheit. Cover the meatloaf with the remaining ketchup glaze and serve with potatoes and vegetables.
Quick Ketchup:
- To a bowl add the ketchup ingredients except the water, slowly add the water until it reaches your desired thickness. Make sure it's not too thin.