I have to say, I really impressed myself with this. I’ve only once in my life attempted a meatloaf and I wasn’t all that impressed. I knew nothing about seasoning 10 years ago. My initial attempt left me discouraged enough to never make it again, until now.
Stella kept telling me she wanted a meatloaf, it was her favorite thing. Well, Hy-vee recently had a sale on ground beef so I figured I would give it a shot.
I wasn’t really sure the best way to go about this recipe. I spent days on Pinterest trying to figure out the best combination of ingredients that would really make this stand out against others. After all, it’s really just a meat log.
I recently started following Frugal Hausfrau blog, she’s a local gal with some amazing recipes. One of her recipes that I found was for a homemade version of Lipton’s Onion Soup Mix. Most of you know me well enough to know I have a seriously deep love for onions. Any chance for me to use them in anything I am all for it. You can find her recipe here: Homemade Onions Soup Mix. I had made this recipe earlier this week and decided that this would be an excellent addition to my meatloaf.
- Ground Beef – 1 lb
- Egg – 1
- Onion – 1 medium minced
- Ketchup – 1/4 cup
- Panko Bread Crumbs – 1/2 cup
- Mozzarella Cheese – 1/2 cup
- Garlic Cloves – 2
- Parsley Flakes – 2 Tsp
- Salt – 1/2 Tsp
- Homemade Onion Soup Mix – 1/4 cup
- Ketchup – 1 C
- Brown Sugar – 1/2 c
- White Sugar – 1/2 c
- White Vinegar – 1tsp
Let’s start with preheating your oven to 350º F. After gathering all of my ingredients together I tossed them all into a large glass bowl. The one thing I have always known, even as a child the best way to combine meatloaf ingredients is by hand. Do not be afraid to get your hands dirty. This will ensure that all your ingredients are distributed evenly throughout the meat.
After all ingredients are mixed together firmly pack the mixture into a 4″ x 8″ pan. I used a bread pan. If you do not have a pan of this size no\ worries. You can easily form a loaf and place on an 8″ x 10″ baking dish. Either works just fine.
After baking for 45 minutes or until your meat has an internal temperature of 155º F, pull your meatloaf out and cover with the sauce mixture. I made a slightly sweeter ketchup by mixing brown sugar with my ketchup. You can also use plain ketchup or any favorite sauce you have. If I was really fancy, I probably would have made my rumaki sauce to cover this bad boy. Something to consider for next time. Bake for another 15 minutes or until your sauce is nice and caramelized.
Let the meatloaf cool and set in your pan for 5 minutes before removing and plating. I ran into an issue where I must not have used enough breadcrumbs (I used 1/4 cup), and my meatloaf did not want to stay together. It was frustrating as far as trying to get some awesome pictures. Pretty sure I failed at presentation but I certainly wow’ed with flavor. I most definitely will be using this recipe going forward.
- Preheat oven to 350º F
- Combine all main ingredients
- Place mixture firmly inside an ungreased 8″ x 4″ pan
- Bake for 45 minutes
- Combine sauce ingredients
- Remove meatloaf after 45 minutes and cover with the sauce ingredients
- Bake meatloaf for an additional 15 minutes
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay