It's a New Favorite!
The name doesn't lie...this really is the best meatloaf recipe I've come across in a long time, and I do enjoy trying new recipes for old-time classic dishes like this one! in face, my granddaughter's fiancé announced it became one of his top three meals that I've made. LOL!
I must give "Natasha's Kitchen" a shout-out, because this is where I found this delicious meatloaf.
This recipe features a sweet/tangy glaze and is super easy to make. It goes great with mashed potatoes, but we love it with our favorite Mac and Cheese Italian Style!
Give it a try, I know you'll be happy that you did!
Ingredients:
2 lbs. ground beef, 85%
1 medium onion (finely chopped, 1 cup)
1 tsp. olive oil
2 large eggs
3 cloves garlic, minced
2 Tbsp. ketchup
3 Tbsp. fresh parsley, finely chopped
3/4 cup Panko breadcrumbs
1/3 cup milk
Salt (1 tsp. or to taste)
1 tsp. Italian seasoning
1/2 tsp. ground black pepper
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 1/2 tsp. white vinegar
2 Tbsp. brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
Preheat oven to 350'F.
Line a rimmed baking sheet with parchment paper or foil for easier clean-up.
Sauté onion in a medium skillet over medium heat. Add 1 tsp. olive oil and chopped onion, sauté until softened and golden in color, about 5-7 minutes. Transfer to a plate to cool.
In a large bowl, add all the meatloaf ingredients and mix just until well combined. (Hands are your best tool.)
Shape meatloaf into an oval, approximately 8"Lx4"Wx3"D. Bake uncovered for 40 minutes without the glaze.
While the meatloaf is in the oven, make the sauce by combining all ingredients into a small bowl and stir well.
After 40 minutes, take the meatloaf out of the oven and spread glaze evenly over the top. Return to oven for an additional 20 minutes or until the internal temperature reads 160'F.
Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
Serves 8
Tips from Grammy:
-Assemble 1-2 days before baking, then wrap tightly in plastic wrap and refrigerate until ready to bake.
-For freezing, follow the above tip and place it in foil for extra protection for up to six months. Defrost, covered, in the fridge for 24 hours and add 5 minutes to the baking time.
Be encouraged!
Therefore, encourage one another and build one another up, just as you are doing." 1 Thessalonians 5:11
