Posted by This is the best meatloaf recipe ever. It is so easy to make and comes out perfectly juicy every time!
PREPRATION TIME:
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Resting Time: 10 minutes
- Total Time: 1 hour 10minutes
- Servings: 8 servings
Ingredients :
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- ½ medium onion diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian breadcrumbs or seasoned breadcrumbs
- 2 pounds lean ground beef 80/20
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
- 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Meatloaf Sauce:
- ½ cup chili sauce *see note
- ½ cup ketchup
- 2 tablespoons brown sugar optional
Instructions :
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Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
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In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
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In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
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Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
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Form a 8″x4″ loaf on the prepared baking pan and bake for 40 minutes.
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While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using). Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
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Let the meatloaf rest for 10 minutes before slicing and serving.
Notes:
Chili Sauce: Chili sauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). If you don’t have chili sauce, use extra ketchup or even a bit of BBQ sauce if you’d like.
Optional Additions: 1 tablespoon of Dijon mustard or Worcestershire sauce can be added to the beef mixture. Onions can be added without cooking but may not soften as well and will have a stronger flavor.
Do Not Overmix: Mix the ingredients just until combined to avoid a dense meatloaf.
Use Lean Meat: Use 80/20 for great flavor without making it greasy.
Add flavors and moisture: Don’t skip the seasonings and soak the breadcrumbs in milk to keep the meatloaf flavorful and moist.
Skip the Loaf Pan: Use a baking pan instead of a loaf pan. This gives the meatloaf a nice crust. A loaf pan causes the meat to steam, and there’s nowhere for the drippings to go.
Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to help redistribute the juices and make sure it won’t fall apart when sliced.
Optional Additions: 1 tablespoon of Dijon mustard or Worcestershire sauce can be added to the beef mixture. Onions can be added without cooking but may not soften as well and will have a stronger flavor.
Do Not Overmix: Mix the ingredients just until combined to avoid a dense meatloaf.
Use Lean Meat: Use 80/20 for great flavor without making it greasy.
Add flavors and moisture: Don’t skip the seasonings and soak the breadcrumbs in milk to keep the meatloaf flavorful and moist.
Skip the Loaf Pan: Use a baking pan instead of a loaf pan. This gives the meatloaf a nice crust. A loaf pan causes the meat to steam, and there’s nowhere for the drippings to go.
Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to help redistribute the juices and make sure it won’t fall apart when sliced.
Nutrition Information:
Calories: 262 | Carbohydrates: 17g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 640mg | Potassium: 599mg | Fiber: 1g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 5.8mg | Calcium: 73mg | Iron: 3.7mg
