Meatloaf

Tender, juicy and loaded with flavor is the best way to describe this meatloaf! It’s super easy to make and will create the perfect leftovers you can serve hot or cold the next day!

Just follow these few tips and you’re on your way to making the perfect meatloaf every time!

• Use lean meat – I prefer a pound of 90/10 mixed with a pound 80/20. You probably don’t want your meatloaf swimming in grease.
  
  
• Use Italian breadcrumbs and herb seasoned tomato sauce for extra flavor.
  
  
• Cook the meatloaf in a Pyrex dish or sheet pan. In my experience, cooking it in a loaf pan steams it up and you don’t get those nice crusty edges.
  
  
• The cooking time will depend on the size and shape of your meatloaf, so make sure you start monitoring after about 40 minutes. A meat thermometer will make the job much easier – you’re looking for an internal temperature of 160 degrees F.
  
  
• Let it rest for 10-15 minutes! – I know you’re hungry, but it will make a difference! You want all the juices locked in and don’t want the meatloaf to crumble while you slice it. Trust me on this one! 😉

Meatloaf

Servings

6 – 8

servings

Prep time

10

minutes

Cooking time

45

minutes

Ingredients

• Meatloaf

• 2 lbs lean ground beef

• ½ cup Italian breadcrumbs

• 1 small can of herb seasoned tomato sauce (8 oz)

• 1 packet onion soup mix

• ⅓ cup milk

• 1 egg (beaten)

• Brown gravy

• 1 cup beef broth

• 1 tablespoon butter

• 1 tablespoon corn starch

• 4 tablespoon cold water

Directions

• Meatloaf
• Preheat the oven to 350 degrees F.
• In a large bowl, add all the meatloaf ingredients and mix until well combined. You can use your hand or standing mixer for this step.
• Transfer the meat mixture into your baking dish (Pyrex works best for me) and form a 10 x 5 inch loaf. Slap the top of the loaf a few times and reform to ged rid of the air bubbles and make the top smoother. This will also ensure it will bind together nicely and not crumble when slicing.
  
  
• Place in the oven and bake for 45-55 minutes. Use a meat thermometer, you’re looking for an internal temperature of 160 degrees F. Take out of the oven and let rest 10-15 minutes before slicing.
• Brown gravy
• Melt butter in a small pan over medium heat. Add beef broth and cook to a boil.
• In a cup mix the cold water and cornstarch. Slowly pour into the hot broth and allow to thicken, stirring very often (about 3 minutes).
  
  
• ENJOY! 🙂
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