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meatloaf 101

(2 ratings)
Scalegoddess avatar
Recipe by
Janis Reeves
@Scalegoddess
Hanover, MN

This recipe came out of curiosity. I had often wondered why milk was added to so many meatloaf recipes. Well I found out why. It adds a moisture and almost creaminess to it. So moist and tender. I also make mine in single sized loaves. Makes for easy clean up and easy lunches the next day.

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr

Ingredients For meatloaf 101

  • LOAF
  • 2 lb
    80/20 ground beef
  • 1 sm
    yellow onion - chopped
  • 1 1/2 c
    bread crumbs
  • 1 1/2 c
    milk
  • 1/3 c
    fresh parsley chopped
  • 2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • TOPPING
  • 1/2 c
    ketchup
  • 2 Tbsp
    brown sugar
  • 1 tsp
    worcestershire sauce

How To Make meatloaf 101

  • 1
    Preheat oven to 350 degrees and place a baking rack on a foil lined cookie sheet.
  • 2
    In a small bowl place bread crumbs and milk to soak just until most of the milk is absorbed. In a 2nd small bowl mix together TOPPING ingredients.
  • 3
    In a large bowl combine beef, onion, parsley, bread crumbs, salt, and pepper. Mix with clean hands until well combined
  • 4
    Divide meat in to 4 equal portions and place on baking rack. Top with ketchup mixture. Bake for 45-1 hour. Loaves are done when internal temp is 170 degrees.
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