PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVINGS: 8 people
Chomp down on this oh-so-good meatloaf that is by far the best in town and savour each burst of flavour in every bite! It’s a classic recipe that you can make in no time without the fuss and guarantee a tender and moist meatloaf.
INGREDIENTS
1 tablespoon vegetable oil
4 slices of fresh bread food processed
2 pounds ground beef, preferably not lean ground beef
⅓ c. beef broth I used Better Than Bouillon Beef Base
2 Eggs, lightly beaten
2 pinches dry parsley
1 pinch ground thyme
4 garlic cloves minced
2 c. red onion diced
1 ½ tablespoon Worcestershire sauce
pepper for taste
salt for taste
Brown Sugar Glaze:
4 tablespoons light brown sugar about 4-5 tbsp
½ c. ketchup
2 teaspoons pepper, optional
How to make The Best Meatloaf
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using heavy-duty aluminium foil, tent the top and sides of a baking sheet. Pour in the water enough to fill the baking sheet or pan, then put it on the very bottom shelf in the oven.
Step 3: To a medium skillet, heat the vegetable oil over medium heat. Add the onions to the skillet once the oil is hot and cook for approximately 6 to 8 minutes until tender. Add the garlic in the last minute of cooking the onions and continue to cook for approximately 30 seconds until aromatic. When done, set the onions and garlic aside to cool for at least 5 minutes.
Step 4: Place the fresh breadcrumbs, eggs, Worcestershire sauce, and beef broth in a small bowl. Gently mix and allow the breadcrumbs to soak for about 5 minutes.
Step 5: Whisk the ketchup, pepper, and brown sugar in a bowl and set aside.
Step 6: To a big bowl, add the ground beef with the seasonings, salt, and pepper. Add the breadcrumb mixture along with the onions and garlic. Gently mix until just combined.
Step 7: You can put the loaf on the baking sheet lined with heavy-duty aluminium foil or parchment paper for easy clean-up. Now, form the beef into a loaf and pour over half of the brown sugar ketchup. Right above the pan with water, place the meatloaf and bake for about 45 to 60 minutes or until the internal temperature reached 165 degrees F.
Step 8: When done, remove the meatloaf from the oven and cover it with the rest of the ketchup glaze. Serve the meatloaf with potatoes and vegetables. Enjoy!
NOTES:
The ratio for Better Than Bouillon beef base is 1/3 cup water with half tsp up to 3/4 tsp BTB. If you accidentally use 1/4 cup of BTB your meatloaf will be salty.
For this recipe, I used a tsp of each garlic powder and onion powder with a pinch or up to 1/4 tsp dried parsley, then some crushed red peppers for a little kick. But you can omit the seasonings if desired.
You can use regular store-brand white bread for this recipe. Break them into small chunks (you can use a food processor to do this) and soak the pieces through before adding the bread mixture to the beef.
Keep in mind to NOT over-mix the meatloaf mixture, or your meatloaf will be tough.
Place a water-filled baking sheet on the bottom oven shelf and position the meatloaf on the shelf right above. This guarantees a tender and juicy meatloaf.
For easy clean-up, use parchment paper or heavy-duty aluminium foil to line a baking sheet.
Make sure to allow the cooked meatloaf to rest for at least 10 to 15 minutes before slicing.
To store the meatloaf, place it in an airtight container or tightly wrap it with heavy-duty aluminium foil or plastic wrap and place it in the fridge for up to 3 to 4 days.
Tightly wrap with saran wrap a room temperature meatloaf. Cover with foil and place in a Ziploc bag. Put a label and date and store in the freezer for up to 3 months.
You can also freeze a raw meatloaf. Again, using a saran wrap, then foil wrap the raw meatloaf. Place it in a Ziploc bag, put a label and date, and freeze for up to 3 months. To serve, defrost the meatloaf in the fridge overnight, then bake as directed.
NUTRITION INFO:
Calories: 472kcal
Ingredients
- 1 tablespoon vegetable oil
- 4 slices of fresh bread food processed
- 2 pounds ground beef, preferably not lean ground beef
- ⅓ c. beef broth I used Better Than Bouillon Beef Base
- 2 Eggs, lightly beaten
- 2 pinches dry parsley
- 1 pinch ground thyme
- 4 garlic cloves minced
- 2 c. red onion diced
- 1 ½ tablespoon Worcestershire sauce
- pepper for taste
- salt for taste
- Brown Sugar Glaze:
- 4 tablespoons light brown sugar about 4-5 tbsp
- ½ c. ketchup
- 2 teaspoons pepper, optional
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using heavy-duty aluminium foil, tent the top and sides of a baking sheet. Pour in the water enough to fill the baking sheet or pan, then put it on the very bottom shelf in the oven.
Step 3: To a medium skillet, heat the vegetable oil over medium heat. Add the onions to the skillet once the oil is hot and cook for approximately 6 to 8 minutes until tender. Add the garlic in the last minute of cooking the onions and continue to cook for approximately 30 seconds until aromatic. When done, set the onions and garlic aside to cool for at least 5 minutes.
Step 4: Place the fresh breadcrumbs, eggs, Worcestershire sauce, and beef broth in a small bowl. Gently mix and allow the breadcrumbs to soak for about 5 minutes.
Step 5: Whisk the ketchup, pepper, and brown sugar in a bowl and set aside.
Step 6: To a big bowl, add the ground beef with the seasonings, salt, and pepper. Add the breadcrumb mixture along with the onions and garlic. Gently mix until just combined.
Step 7: You can put the loaf on the baking sheet lined with heavy-duty aluminium foil or parchment paper for easy clean-up. Now, form the beef into a loaf and pour over half of the brown sugar ketchup. Right above the pan with water, place the meatloaf and bake for about 45 to 60 minutes or until the internal temperature reached 165 degrees F.
Step 8: When done, remove the meatloaf from the oven and cover it with the rest of the ketchup glaze. Serve the meatloaf with potatoes and vegetables. Enjoy!
Notes
The ratio for Better Than Bouillon beef base is 1/3 cup water with half tsp up to 3/4 tsp BTB. If you accidentally use 1/4 cup of BTB your meatloaf will be salty. For this recipe, I used a tsp of each garlic powder and onion powder with a pinch or up to 1/4 tsp dried parsley, then some crushed red peppers for a little kick. But you can omit the seasonings if desired. You can use regular store-brand white bread for this recipe. Break them into small chunks (you can use a food processor to do this) and soak the pieces through before adding the bread mixture to the beef. Keep in mind to NOT over-mix the meatloaf mixture, or your meatloaf will be tough. Place a water-filled baking sheet on the bottom oven shelf and position the meatloaf on the shelf right above. This guarantees a tender and juicy meatloaf. For easy clean-up, use parchment paper or heavy-duty aluminium foil to line a baking sheet. Make sure to allow the cooked meatloaf to rest for at least 10 to 15 minutes before slicing. To store the meatloaf, place it in an airtight container or tightly wrap it with heavy-duty aluminium foil or plastic wrap and place it in the fridge for up to 3 to 4 days. Tightly wrap with saran wrap a room temperature meatloaf. Cover with foil and place in a Ziploc bag. Put a label and date and store in the freezer for up to 3 months. You can also freeze a raw meatloaf. Again, using a saran wrap, then foil wrap the raw meatloaf. Place it in a Ziploc bag, put a label and date, and freeze for up to 3 months. To serve, defrost the meatloaf in the fridge overnight, then bake as directed.
