The Best Meatloaf I've Ever Made

Ingredients

  • 1 tablespoon butter
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons freshly ground black pepper
  • 2 pounds extra-lean ground beef
  • 3 slices bread, toasted and crumbled
  • 7buttery round crackers, crushed
  • 1egg, lightly beaten
  • 3 ½ tablespoons sour cream
  • 1 ½ tablespoons Worcestershire sauce
  • 1 (15 ounce) can tomato sauce, divided
  • ¼ cup milk(Optional)
  • 3 tablespoons ketchup
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 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.

  • Step 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 5×9 inch loaf pan.

  • Step 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).

  • Step 5

    In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

  • Cook's Note

    The milk is optional, and is added due to my high altitude and dry climate.

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