Meatloaf is one of those things that can be reeeeally good or reeeeally NOT good. When it’s good, it’s medicinal. This is a good base recipe if you like your meatloaf sweet and tangy, meaty and moist. It slices like a dream hot or cold and makes a fab sandwich the next day. Sometimes I add bell pepper in it or on it. You can add any veg you like.
- 2 lbs 80/20 ground beef
- 1 sleeve crushed butter crackers, I used Ritz
- I egg, beaten
- 1 heaping tbsp minced onion
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp season salt
- 1 tsp each onion and garlic powder
- 2 tbsp ketchup
- Tangy ketchup mix:
- 1/2 cup ketchup
- 1 heaping tbsp brown sugar
- 2 heaping tbsp soy sauce
- to taste Pepper, onion and garlic powders
Preheat oven to 350. In a large bowl combine the meat with the next 8 ingredients. I use my clean hands to stir my meat mixture. I fold it over and over itself until it just fully combines. Don’t over mix it.
In a glass baking dish shape your meat into an evenly shaped rectangle so it cooks evenly. My loaf usually rounds out a bit during baking. Slide it into the oven and bake uncovered 45 minutes.
In the meantime, make your ketchup mixture. Combine all the ingredients and whisk. After 45 minutes, take the loaf out of the oven and spoon a heavy layer on top of the meatloaf to the edges. Bake 15-20 minutes longer, uncovered.
Pull your meatloaf out of the oven and move it to a platter. Let it sit for about 5 minutes before slicing. I like extra sauce spooned over my slice.
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