Meatloaf is a traditional and comforting meal that many people grew up with. It’s a meaty and hearty dish that can be customized to your preference. But what really sets apart a good meatloaf from a great one is the flavor, texture, and moisture. Today, we will share with you a recipe for the Best Meatloaf You’ve Ever Had.
– 1 pound ground beef
– 1/2 pound ground pork
– 1/2 cup breadcrumbs
– 1/2 cup milk
– 1/2 cup ketchup
– 1/2 cup chopped onions
– 1/2 cup chopped celery
– 1/2 cup chopped carrots
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 2 eggs
– Salt and pepper
1. Preheat your oven to 350°F.
2. In a big mixing bowl, combine the breadcrumbs and milk together. Mix well and let it sit for 5 minutes until the breadcrumbs absorb the milk.
3. Add the ketchup, chopped onions, celery, carrots, garlic, Worcestershire sauce, and eggs to the bowl. Mix everything thoroughly.
4. Add the ground beef and pork to the bowl. Season with salt and pepper. Mix everything together but be careful not to over-mix.
5. Take a 9×5 inch loaf pan and grease it with cooking spray or oil.
6. Transfer the meat mixture to the loaf pan and smooth out the top.
7. Place the pan in the preheated oven and bake for 1 hour or until the internal temperature reaches 160°F.
8. When the meatloaf is done, let it rest for a few minutes before slicing and serving.
– Use a mix of both ground beef and pork to get a balance of flavors and texture
– Let the breadcrumbs soak in milk before adding the other ingredients to ensure a moist meatloaf
– Don’t over-mix the meat mixture to avoid making it tough and dry
– Use a meat thermometer to check if the internal temperature has reached 160°F
– Let the meatloaf rest for a few minutes after baking to allow the juices to distribute
In summary, the Best Meatloaf You’ve Ever Had recipe includes ground beef and pork, breadcrumbs soaked in milk, chopped onions, celery, carrots, garlic, Worcestershire sauce, and eggs. Follow these tips to achieve a moist and flavorful meatloaf: use a mix of both beef and pork, let the breadcrumbs absorb the milk first, don’t over-mix the meat mixture, use a meat thermometer, and let the meatloaf rest before serving. Enjoy!