I have to admit, I’m a sucker for a juicy meatloaf, and the great chefs over at Cooking Professionally have provided a recipe that’s sure to make more than a few mouths water. Check it out!
Time: 1 hour 25 minutes
Yield: 12 servings
• 1 tablespoon butter
• 1/4 cup minced onion• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 pounds extra-lean ground beef
• 3 slices bread, toasted and crumbled
• 7 buttery round crackers, crushed
• 1 egg, lightly beaten
• 3 1/2 tablespoons sour cream
• 1 1/2 tablespoons Worcestershire sauce
• 1 (15 ounce) can tomato sauce, divided
• 1/4 cup milk (Optional)
• 3 tablespoons ketchup
Begin by preheating your oven to 350 degrees F.
In a large skillet over medium heat, melt the butter and cook the chopped onion and garlic until the onion turns translucent and the garlic is fragrant. Turn off the heat, and season with salt and pepper.
In a large mixing bowl, combine the sauteed onion and garlic with the beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Add the milk about a tablespoon at a time until the consistency is moist but not saturated. Place in a loaf pan to prepare for baking.
After 40 minutes of baking uncovered, increase your oven to 400 degrees F. Continue baking the meatloaf another 15 minutes or so, or until the internal temperature reaches 160 F.
In a mixing bowl, combine the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and do one final bake for another 10 minutes.