Meatloaf

This is the only meatloaf recipe you will ever need.  This recipe comes out moist and full of flavor.  The tangy sauce on top adds a very nice touch.  You can use just beef, but I recommend a blend of beef, port and veal. Meatloaf Print Recipe Servings Prep Time 6-8 Servings 10 minutes Cook Time 1 hour Servings Prep Time 6-8 Servings 10 minutes Cook Time 1 hour Meatloaf Print Recipe Servings Prep Time 6-8 Servings 10 minutes Cook Time 1 hour Servings Prep Time 6-8 Servings 10 minutes Cook Time 1 hour Ingredients Meatloaf: 1 cup milk 6 bread slices 2 pounds ground meatloaf mix (beef pork, veal blend) 1/2 small onion grated 1 cup grated Parmesan 1 teaspoon salt Freshly ground black pepper 1/4 teaspoon Lawry's seasoned salt 1/4 cup minced parsley 4 eggs beaten Sauce: 1/2 cup ketchup 5 tablespoons brown sugar 1 teaspoon dry mustard 1 dash Sriracha or hot sauce 1 dash Worcestershire sauce Servings: Servings Instructions For the meatloaf: Preheat the oven to 350 degrees F. Pour the milk over the bread and allow it to soak in for a few minutes. Place the ground meat, milk-soaked bread, Parmesan, grated onion, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. Mix the ingredients until well combined. **If the mixture is too wet, add some bread crumbs as needed. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Next, make the sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour over another one-third of the remaining sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving. Serve with the remaining sauce on the side as a dipping sauce. Share this Recipe Powered byWP Ultimate Recipe