Do you have a hankering for slice of good old fashioned meatloaf? Well, here you have it! This meatloaf is moist, tender, meaty, lean, full of flavor and just plain comfort food. The topping is a huge bonus for a perfect finish.
Moist Old Fashioned Meatloaf
1 1/2 lbs. lean hamburger (80%-90% is best)
1 medium onion, chopped
1/2 bell pepper, chopped
1 — 2 Tbl. chopped garlic, to taste
2 Tbl. butter
2/3 cup milk
1/3 cup grated carrot (makes meatloaf moist)
2/3 cup dried Italian bread crumbs
1 Tbl. worchestershire sauce
1 Tbl. balsamic vinegar
1 tsp. Montreal Steak seasoning
1 tsp. beef bouillon
1/2 tsp. basil
1/2 tsp. hot sauce
1/3 cup brown sugar
3 Tbl. mustard (dijon is great)
1/2 cup ketchup
Heat oven to 350 degrees
Line the bottom of a 5x9” loaf pan with parchment paper if desired — but makes it so much easier to take out for serving. Lightly coat the pan with spray release. In a fry pan or skillet, cook the onion and green pepper until tender and the onion is almost clear. The reason for this step is to avoid biting into a almost raw piece of onion or pepper. Add in the garlic and cook 1 more minute.
In a large bowl combine the ground beef withe all ingredients, except the ketchup, mustard and brown sugar topping mixture.Mix mixture well, I like to use the disposable gloves for this step.
Put the meat mixture into the prepared loaf pan and pat in evenly and to slightly compress.
In a small bowl combine the ketchup, brown sugar and mustard and mix well. Pour over the meat mixture in the pan.
Bake until internal temperature reaches 180 degrees, which will be approximately 45 minutes to 1 hour, depending on your oven and the size pan you used.
Allow meatloaf to sit for 5 minutes and if you have excess grease in the pan; carefully pour off, careful not to burn yourself.
Slice and serve.
Carrie Groneman’s recipe