Simply Brianna Joy

Frugal living tips from family to fun!

Ultimate Comfort Food~Best Ever Meatloaf Recipe

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Meatloaf is something you either love or hate. I used to hate it. Yes, hate is a pretty strong word, but I found it gross and flavorless. It was a mound of ground beef with ketchup on top. I never liked meatloaf night growing up.

My husband on the other hand, has always loved meatloaf. So he would request it and I would cringe having to make it. There were more things I didn’t like about it. Like squishing the meat through my fingers. Some people love that. I am just not one of those people.

Each time I made it, I would think to myself, how can I make this better? I used to make meatloaf patties in a pan. Improved the meat flavor, but then the ketchup wasn’t the same. One day it occurred to me, why don’t I modify our family meatball recipe?? We all love that!

So then I had this great tasting meatloaf, but the ketchup was pretty boring. Fast forward to many years later. We were on family vacation and staying with my cousin Kelly. She was an amazing host! She asked what we like to eat and planned meals for us each night we were there. I told her not to go out of her way, we weren’t picky and would help out with meals. She insisted!

One of those nights, she made us meatloaf. It had the most amazing ketchup on it ever!! I immediately asked how she made it. Of course, she showed me! I’ve modified it a bit so we can have extra of that delicious sauce on top of our best-meatloaf-ever recipe.

In a stand mixer(I told you, I really don’t like squishing it in my hands. Feel free to use your hands if you like it!), combine on low speed:

  • 2 lbs ground beef
  • 1 egg
  • 1/3 c bread crumbs
  • 1 packet of dry onion soup mix(I use Lipton)
  • 1 Tbs worcestershire sauce
  • 1/2 small onion diced(more or less if you prefer, you can also leave it out)

If you are using a stand mixer, try not to over mix. You just want it combined well enough to get the ingredients evenly distributed.

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Preheat oven to 375F. Place the meat mixture in a 9×13 pan and form a loaf with a ridge around the edge. I like to think of it as a swimming pool for my ketchup.

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Mix together in a small bowl:

  • 1 c ketchup
  • 1/2 c brown sugar
  • 1 Tbs white vinegar

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Carefully pour this on top of the meatloaf, staying within the ridges. You want to keep as much of this yummy sauce on top of the meatloaf as possible! Bake for about an hour. When you take it out of the oven, let it cool 10 minutes before slicing into it. This helps keep it from falling apart when you are serving it.

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These make amazing leftovers, but if you want a smaller batch, feel free to put half of the raw meat mixture in the freezer for the next time you want meatloaf. Then just make half of the ketchup sauce for on top instead of the full batch. Heck, go ahead and make the full batch of sauce! It tastes good with french fries and anything else you love ketchup on!


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