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First Friday Meatloaf

There is nothing better than a meal that reminds me of my childhood like this meatloaf.

Meatloaf
Picture updated June 8, 2015

Besides the fact that obviously I should have posted this last week when it actually was First Friday, I blame it on finally getting back in to the swing of things again. With all that to say I have decided you are either a meatloaf fan or not. When I met John he wasn’t the biggest fan, but this changed it around!

A couple of weeks ago for First Friday I had Hoosier Fat Daddy Food Truck and got their tater tot casserole and meatloaf sliders (pictured below). What a genius small lunch, that of course left me wanting to make meatloaf. So it’s on the menu tonight with some potato salad!

Meatloaf

Ingredients

  • 1 lb. ground beef
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • 1/2 onion finely diced
  • 1 garlic clove minced
  • 1/2 c. bread crumbs
  • 1 egg
  • *Sauce topping:
  • 1/3 c. ketchup
  • 2 tsp. dijon mustard
  • 1 Tbsp. brown sugar
  • 1 Tbsp. apple cider vinegar

Instructions

  • Preheat oven to 350 degrees.
  • Combine the first 7 ingredients in a bowl until fully incorporated. Don't over mix the meat though.
  • Press meat firmly in loaf pan. Turn the meatloaf onto a parchment paper lined baking sheet.
  • Whisk together sauce topping. Spread on top of meatloaf.
  • Bake for 45-55 minutes or until meat thermometer reads 160 degrees.
  • Allow it to sit for 10 minutes. Remove the meatloaf to a cooling rack for 10 minutes then slice it.

Nutrition

Serving: 2g

 

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Kelly

Thursday 7th of March 2013

So I've been thinking...I might have overmixed the meat. I also had a lot of grease at the bottom of the pan, so perhaps that had something to do with it? Anyway, it still tasted awesome - I used italian breadcrumbs which I think gave it extra flavor. I made a meatloaf fan out of Jack with this one, so I thank you:-)

Lauren

Monday 11th of March 2013

Kelly I am so glad you liked it. One of the things I added to the directions is if there are a lot of juices in the bottom of the pan to move it to a cooling rack first and letting it cool then slicing it. Thank you for your feedback!!

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