The World’s Best Meatloaf Recipe

Home / Beef / The World’s Best Meatloaf Recipe

As a child and my mom was not a cook, she never made meatloaf . I’ve always wanted to make it. I finally had it in an eatery and was enthralled. After I left home to my own home, I began playing around with various recipes before developing an own recipe. I made the best meatloaf that I’ve ever cooked and wanted to share it with you.

The Best Meatloaf in the World

Ingredients

1 tablespoon butter

¼ cup minced onion

2 cloves garlic, minced

1 ½ teaspoons salt

1 ½ 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 ½ tablespoons sour cream

1 ½ tablespoons Worcestershire sauce

1 (15 ounce) can tomato sauce, divided

¼ cup milk (Optional)

3 tablespoons ketchup


Directions

Instructions

  • Step 1 : Preheat oven until 350° F (175 Degrees C).
  • Step 2 : In a pan on medium heat. Then cook the garlic and onion for 5 minutes or until the it is soft. Take the pan off the stove, and sprinkle using the salt as well as pepper.
  • Step 3 : Mix in a bowl together the garlic and onions beef crumbled bread, crumbs of bread, crushed crackers egg, sour-cream, egg Worcestershire sauce, half a can of tomato sauce. Gradually add the milk, 1 teaspoon at a time until the it is moist but not too wet. Transfer the mixture into the loaf pan, which is 5×9 inches.
  • Step 4 : Bake uninvolved in the oven that is preheated for 40 minutes. Increase the oven temperature up to 400° F (200 levels C) and bake for 15 minutes until it reaches the internal temperature at 160° F (70 degree C).
  • Step 5 : Mix in a bowl together the remainder of tomato sauce, and the ketchup. Sprinkle the sauce over the meatloaf. Continue baking for 10 minutes.

Nutrition Facts

Per Serving: 213 calories; protein 17.9g; carbohydrates 8.7g; fat 11.6g; cholesterol 76.1mg; sodium 648.6mg

welcome little one5

Leave a Reply

Your email address will not be published.