The Best Meatloaf I'Ve Ever Made Recipe

Name: The Best Meatloaf I'Ve Ever Made
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/4 cup minced onion; 2 cloves garlic, minced; 1 1/2 teaspoons salt; 1 1/2 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 1/2 tablespoons sour cream; 1 1/2 tablespoons Worcestershire sauce; 1 (15 ounce) can tomato sauce, divided; 1/4 cup milk (optional); 3 tablespoons ketchup

Servings: persons

1 tablespoon butter
1/4 cup minced onion
2 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 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 1/2 tablespoons sour cream
1 1/2 tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
1/4 cup milk (optional)
3 tablespoons ketchup

1
Preheat oven to 350 degrees F (175 degrees C).
2
Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
3
In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
4
Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
5
In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

1955

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1/4 cup minced onion, 2 cloves garlic, minced, 1 1/2 teaspoons salt, and more.

Yes, The Best Meatloaf I'Ve Ever Made falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Best Meatloaf I'Ve Ever Made

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