Description

In my opinion this is the best Meatloaf ever. It's tender, juicy, delicious and is an alltime Comfort Food favorite.

Ingredients

For The Meatloaf 2 pounds of 80/20 ground beef Fresh Bread Crumbs (4 slices of fresh sandwich bread) 2 large eggs, lightly beaten 5 Tablespoons of Dried Onions, hydrated see below in cooking instructions or (1 large onion diced small and sauteed in a frying pan until soft and cooled 3 cloves minced garlic Salt & Pepper to taste, I use 2 teaspoons Kosher Salt and 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons Worcestershire Sauce ⅓ cup water + 1 teaspoon Better Than Bouillon or your favorite beef flavoring mixed together For the Sweet and Tangy sauce ½ cup Ketchup 4 tablespoon light brown sugar 2-4 to taste) teaspoons black pepper Mix to combine in a small bowl the spoon over the top of your meatloaf just before putting in the oven.

Instructions

Preheat the oven to 350 F. In a small bowl add the 5 tablespoons of dried onions and cover with warm water and set aside for a minimum of 10 minutes or until needed. Add the ⅓ cup water and the beef base into a bowl and stir together, if desired add the breadcrumbs into the bowl and soak until ready. In a large bowl add the ground beef, sprinkle the breadcrumb over the top, the hydrated onions or the softened and cool onion and all the rest of the ingredients (Including the ⅓ cup water and beef base) and mix together until well combined. Place into a 9x12 baking pan and form into a loaf. Coat the top and sides with the Sweet & Tangy glaze and baker for 50-60 minutes or until internal temp is 160 degrees (Internal temp should rise to at least 165 degrees while resting) remove from oven cover with foil and allow to rest 15-30 minutes

Serves

8

Additional Comments

I always make a little extra sauce, 1 cup ketchup, 6 teaspoons light brown sugar and 2 teaspoons black pepper, to coat the meatloaf and some to serve on the side.