There is nothing better than a meal that reminds me of my childhood like this meatloaf.
Picture updated June 8, 2015
Besides the fact that obviously I should have posted this last week when it actually was First Friday, I blame it on finally getting back in to the swing of things again. With all that to say I have decided you are either a meatloaf fan or not. When I met John he wasn’t the biggest fan, but this changed it around!
A couple of weeks ago for First Friday I had Hoosier Fat Daddy Food Truck and got their tater tot casserole and meatloaf sliders (pictured below). What a genius small lunch, that of course left me wanting to make meatloaf. So it’s on the menu tonight with some potato salad!
- 1 lb. ground beef
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. tomato paste
- 1/2 onion finely diced
- 1 garlic clove minced
- 1/2 c. bread crumbs
- 1 egg
- *Sauce topping:
- 1/3 c. ketchup
- 2 tsp. dijon mustard
- 1 Tbsp. brown sugar
- 1 Tbsp. apple cider vinegar
- Preheat oven to 350 degrees.
- Combine the first 7 ingredients in a bowl until fully incorporated. Don't over mix the meat though.
- Press meat firmly in loaf pan. Turn the meatloaf onto a parchment paper lined baking sheet.
- Whisk together sauce topping. Spread on top of meatloaf.
- Bake for 45-55 minutes or until meat thermometer reads 160 degrees.
- Allow it to sit for 10 minutes. Remove the meatloaf to a cooling rack for 10 minutes then slice it.
did you make this recipe?
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Comments & Reviews
I made this tonight for dinner – it was absolutely delicious! One problem though: it barely held together. Any troubleshooting tips?
So I’ve been thinking…I might have overmixed the meat. I also had a lot of grease at the bottom of the pan, so perhaps that had something to do with it? Anyway, it still tasted awesome – I used italian breadcrumbs which I think gave it extra flavor. I made a meatloaf fan out of Jack with this one, so I thank you:-)
Kelly I am so glad you liked it. One of the things I added to the directions is if there are a lot of juices in the bottom of the pan to move it to a cooling rack first and letting it cool then slicing it. Thank you for your feedback!!