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With this easy Homemade Meatloaf Recipe, you’ll make the Best Meatloaf Ever—tasty, juicy, and doesn't crumble when you slice it. Add the ketchup, brown sugar, mustard and Tabasco sauce to a small saucepan. You've got a little ketchup, some brown sugar for added sweetness, mustard and a couple splashed of Tabasco. While it may look as though there are a lot of ingredients, this meatloaf is very easy to make. The hardest part is not eating it all when it's done. Form into a loaf and place on a baking sheet and bake in a 325º oven for 40 miutes.
Crush the crackers and crumble the breadcrumbs until they're very fine. This helps make a more uniform meatloaf texture. This is the best meatloaf recipe ever and comes complete with a yummy glaze. Combine the ingredients for the ketchup glaze in a saucepan. Heat to a simmer while stirring and remove from heat. Remove and let rest for 10 minutes to let juices redistribute.
Why is Fat Important for Your Meatloaf?
You want a meatloaf that is going to melt in your mouth. Mold meat mixture into a loaf and place over bacon. Seal foil tightly around loaf. Refrigerate for 2 hours or overnight. Bake uncovered in the preheated oven for 40 minutes.
Pour over the top of the meatloaf, and continue baking for 10 minutes. Cover with aluminum foil and bake in the oven for 1 hour and 5 minutes, or until the internal temperature reaches 160 degrees. Remove the foil for the last 15 minutes of cooking to allow the edges to brown. For good eating here is a homemade meatloaf recipe you don’t see ever day.
Kitchen Academy
Preheat the oven to 350F degrees. Put bread slices in a bowl, cover with the half & half and set aside for a moment. Gone are the days of your mom's meatloaf (we had to say goodbye to mom's Pot Roast and Mac and Cheese too). This supercharged version is packed with incredible flavors, plus it's ultra easy to make. So far we have received so much positive feedback about this meatloaf recipe. Now all we ask is that you try this recipe out for yourself and report back letting us know what you think of the recipe.
Join the Traditional Foods Kitchen Academy - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community. Use about 2 slices of bread, torn into pieces, for the soft bread crumbs. Allrecipes is part of the Dotdash Meredith publishing family. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Shape and Bake!
Good old-fashioned meatloaf stands alongside hot dogs and apple pie as iconic American foods. I'm Danielle and I am just a HUGE food lover. I love creating it, eating it, and photographing it.
First off let me say I promise you one thing — this meatloaf won’t taste like your mother in laws dense, spongy, or dried up meatloaf. In fact this meatloaf will be the exact opposite in taste and texture and hands down will probably be the best meatloaf you have ever eaten. After trying the recipe just let me know if you feel the same way as I do about the recipe.
Yet, as a highly customizable recipe, meatloaf can be found everywhere from classic diners to high-end restaurants, to everyday dinner tables. Slice the meatloaf and serve with the reserved ketchup glaze. Brush half the ketchup glaze over the top of the meatloaf. Place all remaining meatloaf ingredients in a bowl. Pour the mixture into a greased loaf pan. I use non-stick spray to grease the pan, but any oil/fat will work as well.
An instant-read thermometer inserted into the center should read at least 160 degrees F . Allow to stand for 5 minutes before slicing. Just like with any roasted meat, meatloaf needs to sit for a bit so it can reabsorb the juices before you slice and serve. Combine the ingredients until they just come together, otherwise you'll end up with a dense, compacted meatloaf.
Mince all your ingredients so they are easier to incorporate into the beef mixture . Using a lean ground beef will have the best results. Try to use at least a 90/10 mix, but use a 93/7 if you can find it. Spread half the ketchup glaze on top.
The bone broth helps bind the lower fat meats because it is a liquid that adds moisture in addition to gelatin. But no matter what type of meat you use, you want to make sure there is plenty of moisture mixed in with your meat. Bone broth is high in gelatin, so it brings a much needed binding agent to the meatloaf when there is less fat in the mix. And it doesn’t matter what type of bone broth you use—beef, chicken, or turkey—it won’t affect the taste of the final dish. Plus, thanks to the bone broth, you don’t need to go overboard with the breadcrumbs, which would otherwise cut into the nice meaty taste of meatloaf. Mix the remaining tomato sauce and ketchup in a small bowl.
There are a few reasons why meatloaf may fall apart. If you've overcooked it, it may crumble easier. Always be careful not to overcook. The internal temperature of the meatloaf should be 160 degrees.
Mix the remaining 1/4 cup of ketchup and the Worcestershire sauce together, and brush over the top and sides of the meatloaf. Your hand should be in the shape of a claw—no squeezing the meat through your fingers! And just mix until everything is combined. Otherwise, you’ll get a tough meatloaf.
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