Believe it or not, meatloaf is something I have learned to appreciate within the past few years of my life. When I was younger, I absolutely despised it, and the thought of a giant loaf of meat wasn’t one that overly enticed me.
I think part of the issue was that I hadn’t sampled any meatloaf that was, in fact, tasty, therefore I wrongly judged all other versions of meatloaf.
Now that I’m a little older and have had meatloaf that is truly delicious, I have come to appreciate its existence to a greater extent than I did before. So, with the cooler weather upon us and winter being around the corner, I wanted to find a recipe to create some of the best damn meatloaf possible to warm our bellies once the cold hits. This recipe comes from thewholesomedish.com.
“The Best Classic Meatloaf Recipe
“This amazing homemade meatloaf recipe is tender and juicy with a sweet tangy topping. It’s a traditional meatloaf with ground beef, breadcrumbs, onions, seasonings and a ketchup-based topping.
- 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° 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, the 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),**” the recipe says.
Let’s eat some meatloaf, my friends.