Let’s talk about meatloaf! Admit it, you’re singing a Meatloaf song in your head right now! But I’m not talking about that kind of Meatloaf, let’s talk about the comfort food staple that you either love or hate!
Growing up, I was with Randy…I hated meatloaf! Much like my opinion of meatballs (see that post here), meatloaf just always tasted like meat with some kind of ketchup concoction on top. Gross! Okay, so not as gross as liver and onion dinners, but still gross to this gal who could have been a vegetarian as much as I protested eating almost any meat my poor mother prepared! I mean, I had come up with all sorts of ways to hide meat so I didn’t have to actually eat it. Hide it under my napkin. Excuse myself for a bathroom emergency with a large mouthful of meat to spit out! You name it, I tried it! I’m much less picky these days!
Since I’ve never really loved meatloaf, it’s not something I made very often. The Hubs likes a good meatloaf, so I set out to come up with a meatloaf recipe that didn’t taste like a giant bland burger. I tried putting cheese in the middle (cheese is life after all) but it just ended up tasting greasy! After a few attempts, we have a winner!
The secret ingredient? Onion Soup Mix! A packet of Lipton Onion Soup Mix douses the meatloaf with so much flavor, it’s amazing! Check out the recipe below!
- 1 1/2 lb. ground beef
- 1 Cup bread crumbs (I used homemade bread cut into small chunks)
- 1 Packet Onion Soup Mix
- 1 TBSP Worcestershire Sauce
- 1 egg, beaten
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/2-1 Cup Milk
- 1/2 Cup Ketchup
- 1/4 Cup Brown Sugar
- 2 TBSP Worcestershire Sauce
- Splash Apple Cider Vinegar (you can use more if you like the flavor)
- Mix together all meatloaf ingredients until well blended. Do not over mix as this will affect the overall moisture of the finished product.
- Shape and place in pan. You can use a bread pan, but I use a small rectangular casserole.
- Mix glaze ingredients and spoon over prepared meatloaf.
- Preheat the oven to 350*.
- Bake 1 hour and 10 minutes or until internal temperature reaches 165*.
- Allow the meatloaf to rest for five minutes before cutting.
I like to serve meatloaf with scalloped potatoes and green beans. This recipe is so moist and delicious that the reheated leftovers are just as good…if not a little more flavorful!
Until Next Time: Peace, Love & Adventures