Fail-Proof Meatloaf. Place all ingredients into bowl and mix with hands until all ingredients are incorporated. Place into oven and bake for about an hour. In a small bowl whisk together ketchup, vinegar and brown sugar.
Mix thoroughly and place into the prepared baking dish. In a small bowl, combine the barbeque sauce and brown sugar; blend well. Pour milk over the bread slices. You can have Fail-Proof Meatloaf using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Fail-Proof Meatloaf
- It's of ground meat.
- It's of egg.
- Prepare of Milk.
- You need of Crumbs (bread or cracker).
- You need of brown sugar.
- Prepare of yellow mustard.
- You need of ketchup.
- You need of small onion (optional).
- It's of Salt & pepper to taste (optional).
Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, salt, and black pepper in a large mixing bowl. The function of breadcrumbs in meatloaf is to absorb and retain the juices so you have a moister loaf. Meat by itself will simply drain away the juices and end up dry.
Fail-Proof Meatloaf step by step
- Preheat oven to 350 degrees F.
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish..
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour half over the meatloaf. (Or more if you'd like). Use rest as a dipping sauce..
- Bake 1 hour..
A good meatloaf needs liquids, so we're not suggesting you remove them altogether, just reduce them. This helps keep the moisture in, but also allows the meatloaf to firm up once you take the foil off. The Barefoot Contessa's Ina Garten shares her recipe and tips for making the perfect meatloaf that any beginner or experienced cook can master.. One final tip to help your meatloaf hold together: Give it some time when it comes out of the oven. The various starches and proteins that help hold it together and the gelatin that naturally occurs in the meats are all at their weakest when it's just hot from the oven.
