Will is a resident of the Denver area but has Southern roots that run deep.
Meatloaf Your Family Will Love!
No More Dry Meatloaf!
For those who grew up in the South, meatloaf is a familiar dinner-time sighting. The standard recipe called for ground beef, some breading, and an egg to hold it all together; then a healthy dose of ketchup slathered on top. It all added up to a rather dry, mundane offering. Pair a bite with some mashed potatoes or cream-style corn, though, and you had something!
If you're looking for a slightly elevated meatloaf recipe, you've come to the right place. This recipe switches things up a little by using moistened bread and a delicious sauce to liven things right up.
There are a couple of things to keep in mind when prepping this delicious main dish. You'll need six slices of day-old bread. Will fresh bread work? Absolutely. Use white bread, wheat bread, whatever you have on hand. Take the six slices and moisten them with water. Get them fully soaked; then use your hands to gently "wring them out". Try to get as much excess water out as you can.
Do not use a beater or mixer to stir up all the meatloaf ingredients. Use your hands; dig in there, and gently mix all the ingredients and shape it all into a nice shape, keeping it no more than three inches high. The shape you'll mold will be dependent upon the pan or dish you're using to bake the meatloaf.
Don't pour the sauce over the meatloaf until about halfway through the baking cycle. You don't want the sauce cooking for the entire hour. During the last 15 minutes, open the oven door and spoon sauce from around the edges of your dish onto the meatloaf. If you want to get serious (and who isn't serious about meatloaf?), take a fork and poke holes into the meatloaf for the sauce to funnel into. The more sauce you have on top and inside of the meatloaf, the better!
This isn't your typical dry meatloaf. This recipe produces a hearty, moist main dish that your family and friends will request again and again. Enjoy!
For the meatloaf:
- 6 slices day old bread, moistened then crumbled
- 1.5 pounds ground beef
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup onion, finely chopped
For the sauce:
- 8 ounces tomato sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon worchestershire sauce
- 1/2 cup water
- Soak bread in water; squeeze out excess moisture. Tear bread into small pieces.
- Combine bread, ground beef, egg, salt, pepper, onion and half of the tomato sauce and mix well by hand.
- Shape into a loaf in a shallow baking dish.
- In a medium sized bowl, combine the remaining tomato sauce with the ketchup, brown sugar, apple cider vinegar, mustard, worcestershire sauce and water. Mix well. Set aside.
- Bake meatloaf for about 30 minutes. Pull out of oven and drain any fat.
- Pour sauce over the meatloaf and continue baking another 30 minutes. Baste often.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
Serves four people