Extra Delicious Ground Beef Meatloaf Recipe
This is the best Ground Beef Meatloaf Recipe I’ve been able to cobble together in my years. Truly an American classic meaty goodness.
Ingredients
TO MAKE THE MEATLOAF:
3 pounds ground beef (minced beef)
2 medium egg - beaten
1 cup breadcrumbs - or crushed saltines if needed, but do not add salt if used
½ medium yellow onion - finely chopped
1-2 tablespoons garlic - finely minced
½ teaspoon salt
½ teaspoon ground black pepper- ¼ cup Chipotle peppers
¼ cup Worcestershire sauce
⅓ cup ketchup (tomato sauce Australia and UK)
⅓ cup passata or crushed tomatoes (tomato puree with seeds removed)
¼ cup hot sauce - – I use Franks
TO MAKE THE SIMPLE GLAZE:
- ¼ tablespoon hot sauce
- ¼ cup ketchup (tomato sauce Australia and UK)
- 2 tablespoons Worcestershire sauce
Instructions
Making The Simple Glaze
- The glaze is one of the signature things about meatloaf that make it delicious. Just mix your hot sauce, ketchup, and Worcestershire sauce. You could complicate it with homemade ketchup and fancy pepper sauces. Why overthink a good thing? mmm… Glaze…
Making The Meatloaf
- Possibly my favorite thing about this recipe is how straightforward it is; there’s little to no heavy prep.
- Preheat the oven to 350°F. Place racks in the middle.
- Brown the finely chopped onion and the garlic in a frying pan on high heat. This will make the flavors stand out more while they’re in the meatloaf.
- Mix all meatloaf ingredients together in a large mixing bowl. Get your hands dirty! The kid in me still loves squishing ground meat with my hands.
- Press into a lightly oiled loaf pan. Make sure that there are no air pockets. Air pockets could pop whilst cook, ruining the shape of your meatloaf and exposing the interior to the harsh heat, which could lose you most of your moisture.
- Bake for 45 minutes at 350°F. Remove from the oven at the end of 45 minutes.
- Apply glaze mixture, and bake for an additional 15-20 minutes at 400°F. Or until the internal temperature is over 160°F.
- Remove from heat and LET STAND for 20 minutes. This gives all the moisture and juices rushing around the interior of the meatloaf time to settle and gel. Long story short – if you cut into the meatloaf before it’s stood for 20 minutes, all the juices will leak out, and it will be crap. Be patient.
Notes
Quick Nutritional Rundown:
The calories of this dish are largely dependent on the type of meats used and their fat content. Using low-fat meats in your meatloaf will make it an excellent protein source for when you’re on a cut and are tired of the chicken breasts. It’s certainly not the cleanest of foods for a cut, but when paired with celery and 1 cup of white rice, as I have here, it makes a fantastic, well-rounded meal – I approximate that with a 5-ounce serving of meatloaf it comes in at about 900-1000 calories/lunch. For bulking, naturally, just eat more! With additional carbs and sides that aren’t calorie negative like celery, you could easily hit 2000 calories/meal.
For weighing out your portions, I recommend this scale.
Get your hands dirty!
Air pockets in meatloaf are bad!
Get that glaze on that meatloaf!
The meatloaf is finished once the internal temperature reaches 160°F or greater.
Nutrition
Calories: 449kcalCarbohydrates: 19gProtein: 27gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 129mgSodium: 743mgPotassium: 568mgFiber: 3gSugar: 8gVitamin A: 156IUVitamin C: 8mgCalcium: 69mgIron: 4mg
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