Easy Meatloaf Recipe With Few Ingredients
Meatloaf is a family version comfort food which many families simply love. Ground meat, seasoned at its flavorful best, then baked the perfect way. One of the things I love about meatloaf is that it is so versatile: you can just add whatever flavours you really want. The good news is meatloaf is an easy to prepare and there is pretty much no way to mess it up — you can do it with a tangy ketchup glaze, smothered in gravy, or with baked mashed potatoes alongside. This recipe is beginner friendly, so you just need to do a few easy steps to prepare! Weeknight dinners, special occasion, just like whenever you fancy! Let’s get into the secrets to a moist flavorful meatloaf that the whole family will go crazy for if you want to know.
Today I’ll be showing you one of my childhood favorites and this am not your mama’s meatloaf if it is she’s got some explaining to do before we get into the recipe please take a quick second to like to my blog and share with your friends and family, as well look at how moist the meatloaf is alright guys let’s get in the kitchen and make it happen here we got some chopped parsley one green bell pepper and half of a large yellow onion you can use red or green bell pepper it
Doesn’t really matter we’re just going to give this parsley a real rough chop we got about a quarter cup of chopped parsley right here that’s going to add some fresh herb flavor and a pop of color into our meatloaf it’s optional but I do like to add it to mine after that’s chopped up we’re moving on to our bell pepper now you guys know this is how I like to prep my bell pepper but I always tell you to do what you’re comfortable with so if you have a different method for prepping your peppers you know go for it.
I like to cut the tops off of mine and then cut around the core leaving the seeds intact for easier clean up now I’m going to slice the pepper in one direction and spin them around slicing the other direction just for a nice rough chop not rocket science guys no right or wrong way to do this the only thing you want to be conscious of is to make sure that your peppers and your onions are about the same size after you chop them that way they cook at the same rate and they’ll be nice and tender in your meatloaf
Moving on to our onion only using half of an onion because this one’s pretty big if you got a smaller onion you may need to use a whole onion same deal here we’re going to chop in both directions nice rough chop about the same size as our bell pepper now we can put our hatchet away and move on to sautéing our veggies over medium heat we’re going to add a little avocado oil then we’re going to add in those onions and bell peppers this is just to kind of get the cooking process started that way they tend to rise
Nicely in the meatloaf about three to four minutes or until the onions become translucent and tender after the first minute or two we’re going to go in with a tablespoon or two of garlic paste you can also use fresh garlic or minced garlic whatever you got in the fridge is just fine also going in with some all-purpose seasoning and again just sweating this down letting it tenderize a bit before we add it into our meatloaf once it’s right where you want it you do want to put it in the refrigerator and let it cool off before you add it to
Your ground beef there we go looking good got to hit all with that once or twice all right so here we have one pound of ground pork and one pound of 80 20 ground beef if you don’t eat pork you can always just use ground beef also if you don’t eat either of those you can use turkey or chicken as well but two pounds total get in there with your hands and mix everything together as you see me doing right here so here we have our veggies that have been chilled in the fridge going in also going in with one pack of boars and
Garlic and herbs cheese this stuff is fantastic guys if you haven’t tried it I do recommend it also added two tablespoons of sour cream trust me on that one now we’re going to get in there with our hands and give everything a nice mix make sure all those flavors are well combined and we got even coverage with that boars and cheese next we’re going in with some seasoning so I’m adding some smoked paprika right now also a little Italian seasoning [Music] there we go remember guys there’s two pounds of meat in there so make sure you
Season it adequately I’m gone add some crushed red peppers just for a little bit of heat and some all-purpose seasoning a little salt pepper garlic onion powder going in with that chopped parsley from earlier next we’re going in with two beaten eggs that’s going to act as a binder help to hold everything together we’re also going to add some bread crumbs here in just a minute for the bread crumbs you could use parmesan flavor or Italian flavor or just the plain breadcrumbs whatever you got in
the pantry will be just fine about a cup and a half to two cups total you want to kind of go by feel I’ll show you in just a second what I’m talking about but work all those ingredients in add your bread crumbs a little bit at a time those are going to act as the binder and really hold the meatloaf together along with those eggs so just keep working that in with your hands until it forms one really big meatball basically as you can see here it’s starting to kind of hold together that’s what we’re.
Looking for once you get the consistency that you’re looking for pop that into the refrigerator for about 30 to 45 minutes that way it really takes shape for you and then you have something that looks like this next you want to use your hands and form it into a meatloaf you can also use one of those meatloaf pans I actually don’t like using those pans because you don’t get as much crust on the outside so this is a method that I like but you know you can use whatever you want just go around the meatloaf with your.
Hands shape it into whatever loaf size you want just make sure that it’s even that way it cooks evenly there we go you’ll find out how cod you are when you’re doing this we’re going to hit it with a little bit more seasoning so a little all-purpose seasoning salt pepper garlic onion powder right on the outside this is the test to make sure your meat loaf is combined properly if you can pick it up like so and transfer it to your wire rack then you’re in good shape preheat that oven to 375 and we’re going
Pop this in that oven for about 45 minutes or so it’s about an hour and 15 hour and 20 total cook time you want to wait until your meat gets to 165 degrees internal temperature moving on to our sauce I’m going in with one cup of your favorite barbecue sauce followed by one cup of ketchup about two tablespoons of Dijon mustard or any spicy brown mustard to work one tablespoon of worst word in world sauce a little smoked paprika a little salt and pepper maybe a little onion powder garlic break out the whisk and mix to combine.
Taste as you go and adjust the flavor as needed you can add a little spice to this if you want you can add some hot sauce going in with two tablespoons of tomato paste as well and then last but not least we’re going in with about a quarter cup of brown sugar give that a good mix taste it one last time just to make sure that it’s on the money [Music] you want to make sure your sauce is nice and warm before you add it to your meatloaf this is how we’re looking after about 45 minutes for the final 20 to 30 minutes that’s.
When we’re gone brush on this sauce to let that caramelize nicely in the oven don’t be shy here add a nice thick layer of that sauce this is the beauty of using the wire rack because the fat will drain from the meatloaf and any excess sauce will just drip down to the bottom you don’t have to worry about your meatloaf really cooking in it and getting soggy there we go that’s a pretty meatloaf guys this is one of my favorite recipes from childhood this is actually one of the first things that I learned how to cook.
Meatloaf so I hope you guys give this one a try let me know what you think I know sometimes meatloaf gets a bad rep but if it looks like this it’s gone be good quick little money shot and it’s time to slice this bad boy up you’ll be able to see just how juicy this meatloaf is you do want to allow it to rest for about 20 minutes before you slice it that way the you know the juices have time to redistribute they don’t end up all on your cutting board oh man that looks good that’s grade a food
There guys if you don’t like meatloaf this one’s going to change your mind I promise let me know in the comments how you like your meatloaf if you’re a barbecue sauce topping or a tomato paste topping kind of person going down with a little chopped parsley just for a pop of color and to make the thumbnail look good so you guys can click on it and this is the real money shot look how juicy that meatloaf is guys oh my goodness got to go in for the taste test now just break off a little piece.
