Meatloaf, The Best I've Ever Made
- 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
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.
The milk is optional, and is added due to my high altitude and dry climate.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.