You have got to try this homemade meatloaf! I have always been a fan of meatloaf ever since I was a kid. Back then, I always wanted to make my take on meatloaf. After several attempts, I finally made my version of it. I am telling you guys this is the best! (Excuse my bragging. I’m just proud of the way it turned out.) Well, anyway, give this a go today! See you in my next recipe.
Ingredients
Nonstick cooking spray
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2 pounds ground chuck
1 c. crushed saltine crackers
1/2 c. finely chopped celery
1/2 c. finely chopped onion
3 tablespoons of Worcestershire sauce
1/4 c. Dijon mustard
2 tablespoons of chopped fresh parsley, plus more for garnish
1 1/4 teaspoons of salt
1 1/4 teaspoons of ground black pepper
2 large eggs, lightly beaten
One 6-ounce can tomato paste
5 slices white bread
2 tablespoons of firmly packed brown sugar
1 tablespoon of fresh lemon juice
How to make Homestyle Meatloaf
Step 1: Ready the oven and preheat to 350 degrees F. Prepare a baking sheet and line it with aluminum foil. Apply cooking into the lined aluminum foil.
Step 2: Add crackers, celery, onions, Worcestershire sauce, parsley, 2 tablespoons of Dijon mustard, 1 teaspoon of salt, 1 teaspoon of salt, and then chuck in a large mixing bowl. Stir until well-mixed. Add half of the tomato paste can and eggs. Mix more until all ingredients are well-blended.
Step 3: Put the white bread on the bottom part of the prepared baking sheet and add in the beef mixture over it.
Step 4: Form the mixture into a loaf by the size of 12 inches.
Step 5: Add together lemon juice, the other half of the can of tomato paste, and brown sugar, Dijon mustard then salt and pepper to taste. Mix all the ingredients in a small bowl. Transfer over to the meatloaf. Spread evenly over the meatloaf. Cover with aluminum foil.
Step 6: Place in the oven and bake for about 50 minutes. Use a thermometer to determine the amount of heat. It should show 165 degrees F.
Step 7: 10 minutes before 50, remove the aluminum foil cover.
Step 8: Remove from the oven and let it sit for 10 minutes at room temperature before cutting into slices. Top with fresh parsley for garnish. Enjoy!
Ingredients
- Nonstick cooking spray
- 2 pounds ground chuck
- 1 c. crushed saltine crackers
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped onion
- 3 tablespoons of Worcestershire sauce
- 1/4 c. Dijon mustard
- 2 tablespoons of chopped fresh parsley, plus more for garnish
- 1 1/4 teaspoons of salt
- 1 1/4 teaspoons of ground black pepper
- 2 large eggs, lightly beaten
- One 6-ounce can tomato paste
- 5 slices white bread
- 2 tablespoons of firmly packed brown sugar
- 1 tablespoon of fresh lemon juice
Instructions
Step 1: Ready the oven and preheat to 350 degrees F. Prepare a baking sheet and line it with aluminum foil. Apply cooking into the lined aluminum foil.
Step 2: Add crackers, celery, onions, Worcestershire sauce, parsley, 2 tablespoons of Dijon mustard, 1 teaspoon of salt, 1 teaspoon of salt, and then chuck in a large mixing bowl. Stir until well-mixed. Add half of the tomato paste can and eggs. Mix more until all ingredients are well-blended.
Step 3: Put the white bread on the bottom part of the prepared baking sheet and add in the beef mixture over it.
Step 4: Form the mixture into a loaf by the size of 12 inches.
Step 5: Add together lemon juice, the other half of the can of tomato paste, and brown sugar, Dijon mustard then salt and pepper to taste. Mix all the ingredients in a small bowl. Transfer over to the meatloaf. Spread evenly over the meatloaf. Cover with aluminum foil.
Step 6: Place in the oven and bake for about 50 minutes. Use a thermometer to determine the amount of heat. It should show 165 degrees F.
Step 7: 10 minutes before 50, remove the aluminum foil cover.
Step 8: Remove from the oven and let it sit for 10 minutes at room temperature before cutting into slices. Top with fresh parsley for garnish. Enjoy!
