This may be THE best meatloaf I've ever had. Make it! And let me know what you think...
Course Main Course, Supper
Cuisine American, Kid-Friendly, Southern
Keyword meatloaf
Author Wendy Perry
Ingredients
Meatloaf:
1 ½ lbs.ground beef(I prefer 70/30 for moistness but use your own preferred)
1cupfresh breadcrumbs (I usually use Panko but any will do)
1medium onion,chopped
½ cuptomato sauce (I just use ketchup)
1egg,beaten
½teaspoonsalt
½teaspoon black pepper
Sauce:
½ cuptomato sauce(I use ketchup)
1cupwater
2tablespoonsvinegar
2 tablespoons brown sugar or molasses
2tablespoonsyellow mustard
Instructions
Preheat oven to 325. (I make all the time in my toaster oven.)
Combine all meatloaf ingredients together until well blended together. Mix gently, and remember, the more you "work" the meat, the chewier and tougher it will be.
Put into baking pan and shape into loaf. **I make a 'well" in the middle where I can fill with sauce and leave edges around the top "exposed" to get that nice crunchy meatloaf top.
Pour sauce into "well" and over all of the loaf edges.
Bake about 1 hour until done.
Notes
NOTE:
I reserve a little of the sauce to pour over when I take out of the oven... or pass so folks can spoon over their chunks of meatloaf.
I NEVER EVER cook meatloaf in a loaf pan! If you do, you just won't get the nice little "crunch" on top like you will the way I cook. Just make by hand in baking dish/tray and shape as noted with sauce in "well."