Classic Meatloaf
The secret is using lean beef so you do not end up with a greasy mess and the right ketchup. Do not worry about it being dry. The milk, egg, ketchup, and diced onion in the mixture works together when baking to keep the meatloaf moist. Heinz Tomato Ketchup is the very best.
If your meatloaf falls apart it is more than likely because:
You have not used enough binding ingredients. This recipe calls for plenty of breadcrumbs.
It may be overbaked. Fifty-five minutes is all it takes.
Or, you may have sliced into it while it was still too hot. Always let the meatloaf cool for 10 minutes before slicing into it.
Note:
Be sure to mix the meat well. This is a very moist meatloaf recipe so under-mixing can cause the meatloaf to be too soft/mushy.
Use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board.
You can also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.
Ingredients
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup green bell peppers
1/2 cup milk
1 large egg beaten
2 tbsp. Heinz Tomato Ketchup (it’s the best)
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1 1/2 tsp minced garlic
1/4 tsp. ground black pepper
For the Glaze
1/4 cup ketchup
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp. white vinegar
Preparation
Preheat oven to 350° Fahrenheit.
Add the beef, bread crumbs, onion, bell pepper, milk, egg, ketchup, Worcestershire sauce, parsley, salt, garlic powder, garlic, and pepper in a large bowl. Use your hands to mush and mix these ingredients until well combined.
Add the meat mixture to a loaf pan or form a loaf on a flat baking sheet.
In a small bowl, combine the glaze ingredients. Pour the glaze on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving so it does not fall apart.
Keywords: Main Beef
