Old Fashioned Moist Meatloaf
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. A bit of surprise of hhhmmm, what’s that in there, with a whole lot of yumminess slathered on top. When it’s baked on top it caramelizes and is incredible. Seriously, this is fabulous and perfect for a night in, or to impress your company. Give it a try! Click through to the next page for the recipe.
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 the meatloaf incredibly 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 for this topping)
1/2 cup ketchup
Heat oven to 350 degrees
Line the bottom of a 5×9″ 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.
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. This takes the edge off of the garlic.In a large bowl combine the ground beef, cooked onion-bell pepper and garlic mixture, egg, milk, grated carrot, bread crumbs, Worcestershire sauce, balsamic vinegar, Montreal steak seasoning, basil, bouillon and hot sauce. Mix mixture well, I like to use the disposable gloves for this step.Put the meat mixture into the prepared loaf pan, pat in evenly and to slightly compress.
Topping: In a small bowl combine the ketchup, brown sugar, 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 of pan you used.
Allow meatloaf to sit for 5 minutes and if you have excess grease in the pan; carefully pour it off, using caution not to burn yourself.
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