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Meatloaf, The Best I've Ever Made

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Ingredients

  • 1 tablespoon butter
  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 pounds extra-lean ground beef
  • 3 slices bread, toasted and crumbled
  • 7 buttery round crackers, crushed
  • 1 egg, lightly beaten
  • 3 1/2 tablespoons sour cream
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 (15 ounce) can tomato sauce, divided
  • 1/4 cup milk (optional)
  • 3 tablespoons ketchup

Details

Preparation time 15mins
Cooking time 85mins
Adapted from

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender.
Remove from heat, and season with salt and pepper.
In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce.
Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy.
Transfer the mixture to a 5x9 inch loaf pan.
Bake uncovered in the preheated oven 40 minutes.
Increase oven temperature to 400 degrees F and continue baking 15 minutes, to an internal temperature of 160 degrees F.
In a small bowl, mix the remaining tomato sauce and ketchup.
Pour over the top of the meatloaf, and continue baking 10 minutes.
Footnotes:
The milk is optional, and is added due to my high altitude and dry climate.
Tip:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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