YASSS THE BEST MEATLOAF RECIPE

“Yasss” may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist best meatloaf.

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Ingredients

• 2 lb ground beef preferably not lean ground beef
• 4 slices of fresh bread food processed
• 1/3 cup beef broth I used Better Than Bouillon Beef Base
• 1 1/2 tbsp Worcestershire sauce
• 2 eggs lightly beaten
• 1 pinch ground thyme
• 2 pinches dry parsley
• 1 tbsp vegetable oil
• 4 garlic cloves minced
• 2 cups red onion diced
• 1/2 cup ketchup
• 4 tbsp light brown sugar about 4-5 tablespoons
• 2 tsp pepper optional

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes. 
2. Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic. 
3. Cook until fragrant (about 30 seconds).  Remove the onions and garlic from the skillet and let it cool for about 5 minutes.
4. To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes. 
5. To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later.
6. Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.
7. Place the beef on the baking sheet lined with heavy-duty aluminum foil. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf. 
8. With the basting brush, brush the ketchup all over the top and side of the meatloaf. Place the meatloaf in the oven.  Add another baking sheet on the lower shelf right underneath the meatloaf. Fill it with water. See notes.
9. Bake for 45-55 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables. 

Recipe Adapted From whiskitrealgud.com

Recipe Notes

Do not overmanipulate the ground beef. Gently mix the ground beef into the seasonings and breadcrumb mixture. 

The pan with water will make the meatloaf moist. 

Storage:  refrigerate meatloaf in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap for 3-4 days. 

Notes always reach for Better than Bouillon Beef Base whenever I need to use beef broth. It's just like homemade broth and it packs lots of flavors. It also lasts longer than the boxed or canned broth. The beef base is made from roasted beef & concentrated beef stock You can find the low sodium beef here. Be careful when using BTB because it contains salt. I use this sheet pan and meat thermometer.

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