The best meatloaf formula ever! This conventional meatloaf formula is much the same as the mother used to make, made with ground hamburger and a sweet and tart coating beating.
Do you have a favorite meatloaf recipe? Most people do. I do not. I guess it’s because I can never leave well enough alone. I am always looking for that elusive “best” combination. This recipe comes pretty close to being in that category.
I think the secret to great meatloaf is utilizing lean ground hamburgers. The issue with a lot of meatloaf plans is that they call for ground hamburgers with a high-fat substance. As the meatloaf cooks, the fat cooks out and makes an oily wreck. Not this formula!
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tbsp. red wine vinegar
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper.
Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, add 1/4 cup ketchup, brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart)
Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.
Serving: 1portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g
Course Dinner, Entree, Main Course, Main DishCuisine AmericanKeyword best meatloaf recipe, classic meatloaf, meatloaf with ground beef