Award Winning Meatloaf

[Big L]

2lbs Ground Beef 80/20 preferred
1 small onion diced
2 cloves garlic (diced) or tablespoon of minced from a jar
1 tablespoon butter
1 egg
1 cup milk / 1/2 & 1/2 preferred
1 cup bread crumb$ / Italian preferred
1 tablespoon Worcestershire
2 table brown sugar
2/3 cup ketchup
2 tablespoons yellow mustard
t tablespoon parsley
1 1/2 teaspoons paprika
2 tablespoons ketchup
1 teaspoon granulated garlic
2 teaspoons salt
2 teaspoons black pepper

mix the brown sugar, 2/3 ketchup and yellow mustard together and set a side, this will be for the glaze.

sautée the butter, diced onions and 2 cloves of garlic over medium low heat for 2-3 minutes until softened just bit

in a large bowl add to the ground beef - paprika, 2 tablespoons ketchup, parsley, granulated garlic, salt, pepper, Worcestershire and butter, onion and garlic mixture

whisk together the egg and milk and add to the meat mixture

add the bread crumbs to the meat mixture and fold in everything until it is well combined, but do not over mix.

cover the meat mixture and refrigerate for 45 minutes to one hour

get the meat mixture out of the fridge and shape it into a loaf and place on a rack on top of an aluminum foil covered cookie sheet.

place in a preheated 350 degree oven for about an hour, but I check the internal temperature and pull it out when the internal reaches 160 degrees and cover it loosely with aluminum foil for 10-15 minutes

Note - after 30 minutes in the oven, is when you will glaze it with the brown sugar, ketchup and mustard mixture

The keys to this recipe are to sauté the butter onions, and garlic before adding to the meat, using 1/2 and 1/2 and putting it in the refrigerator before making it into a loaf

ENJOY!

 

[Voyageur]

2lbs Ground Beef 80/20 preferred
1 small onion diced
2 cloves garlic (diced) or tablespoon of minced from a jar
1 tablespoon butter
1 egg
1 cup milk / 1/2 & 1/2 preferred
1 cup bread crumb$ / Italian preferred
1 tablespoon Worcestershire
2 table brown sugar
2/3 cup ketchup
2 tablespoons yellow mustard
t tablespoon parsley
1 1/2 teaspoons paprika
2 tablespoons ketchup
1 teaspoon granulated garlic
2 teaspoons salt
2 teaspoons black pepper

mix the brown sugar, 2/3 ketchup and yellow mustard together and set a side, this will be for the glaze.

sautée the butter, diced onions and 2 cloves of garlic over medium low heat for 2-3 minutes until softened just bit

in a large bowl add to the ground beef - paprika, 2 tablespoons ketchup, parsley, granulated garlic, salt, pepper, Worcestershire and butter, onion and garlic mixture

whisk together the egg and milk and add to the meat mixture

add the bread crumbs to the meat mixture and fold in everything until it is well combined, but do not over mix.

cover the meat mixture and refrigerate for 45 minutes to one hour

get the meat mixture out of the fridge and shape it into a loaf and place on a rack on top of an aluminum foil covered cookie sheet.

place in a preheated 350 degree oven for about an hour, but I check the internal temperature and pull it out when the internal reaches 160 degrees and cover it loosely with aluminum foil for 10-15 minutes

Note - after 30 minutes in the oven, is when you will glaze it with the brown sugar, ketchup and mustard mixture

The keys to this recipe are to sauté the butter onions, and garlic before adding to the meat, using 1/2 and 1/2 and putting it in the refrigerator before making it into a loaf

ENJOY!

Fantastic! Now, my added ingredients: 1/2 lb. of mild ground Italian sausage in the mix. Then, stuff it with broccoli, and preferably a Mexican blended cheese, and mushrooms.

Now you've created a total delight.

Great recipe by the way. It has a couple of ingredients that I like seeing in it, that we haven't used. Another delightful switch up is that you can crush Italian seasoned croutons as a replacement for the bread crumbs. They seem to have a little more seasoning in them.

 

[Poppa San]

For meatloaf, Mrs San has begun using her mini loaf pans instead of her bigger bread pans. Individual servings at the table and gets baked in like 15-20 minutes. Slice the leftovers (if any) lengthwise and they fit in hot dog buns for lunch / snack next day.
I did the mini loaf thing about 15 years ago because each of the kids had a dislike that ended up with a bland meatloaf that they all would eat. I could customize each pan leaving out whatever the hang up was for each child.

 

[PikeBadger]

I never use ketchup. Too sweet and way too boring. I also like to used a mixed meat mixture and I add diced red and green peppers. One spicy, the other not spicy. My glaze is a blend of A1 and H57 sauces. Absolutely no brown sugar. Sweet is for dessert.