Ready in 45 minutes
An Old Family Favorite...my father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day.
"I must say this is a wonderful meatloaf recipe. I only cook for 2 these days so I adjusted the recipe accordingly. I also mix my meats 3 to 1 beef and pork respectively. The loaf has an amazing depth of flavor and in spite of looking long and labor intensive it comes together quickly. The Hubs loved it. In fact as I post he is sitting on the back porch smiling and rubbing his tummy. I have already recorded my adjustments and filed the recipe in my fave files. BTW I gave this recipe a metal. Thanks"- PRL182
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For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside.
Place oven rack to middle position; heat oven to 350 degrees F. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to small bowl, set aside to cool.
In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined. Gently break-up ground beef in a large bowl. Add bread crumbs, parsley and cooked onion, bell pepper and garlic. Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute. If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick. Be careful not to overmix, and avoid squeezing the meat. Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets. Smooth top and edges of meat loaf with moistened spatula. Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes. Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes. Remove from oven, let stand 15 minutes. Transfer to a platter, and cut into thick slices.
Makes 6 to 8 servings.
* Note: My father makes his fresh bread crumbs with a knife...you can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).
A second batch of glaze, simmered over medium heat until thick and syrupy, about 5 minutes, is good to serve with the meatloaf.
Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
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flamdrag 1 weeks agoI've made this at least a dozen times. Always comes out like a smooth loaf of yummy meat butter. I've started doubling the glaze to serve on the side because it's delicious and I'm greedy.
Ssuitepea 1 month agoA lot easier than I thought! I used brown sugar and left out the cumin, peppers and parsley. It took about 85 minutes to cook, but I had two pounds of meat. I loved the sweet taste and will put this on my favorites!
Smashleelee 2 months agoA ton of ingredients, but don't let that scare you. Not as hard as it looks. Turns out amazing!
bkrenee 2 months agoI did not follow exact instructions, i just threw it all together and it still came out wonderfully.
Valerie411 4 months agoVery good tasting, but the glaze is a bit too sweet for my liking. Will definitely make again, but with slight adjustments.
bnewman27 4 months agoGood
Pasquale49 4 months agoMaking it again right now. If you.love meatloaf this is a good one.
Pattyirl329 4 months agoI've made this several times, the flavor is excellent, the only problem I'm having is I can't get consistency right. Loaf is very loose and falls apart. Would adding more bread or less liquid effect flavor?
porkybob 5 months ago
thelittlemissmolly 6 months agoGREAT recipe! I made this recipe as stated and then I divided the mixture into a cup cake pan for individual servings. Great out of the oven or from the freezer.... A must have recipe for a working single person.
Smashleelee 7 months agoSo much flavor! I will be making this my go to meatloaf recipe.
jcoe 7 months ago
Brittybabe90 7 months agoAmazing! I don't cook meatloaf that often but this recipe will definitely be used every time! I love cooking the onions, peppers, and garlic before baking. It gave the meatloaf a much more smooth, buttery texture!
Shacook 8 months agoThis dish was a hit! Super easy and delicious. I have a 6 year old at home that is asking me to make it again.
JJKile 9 months agoExcellent. Simple and easy but tasteful.
fdeane08 9 months agoAMAZING! Couldn't stop eating it, so excited for lunch today cos it means I can have some more
heatherrichardson-ulicki 9 months agoThis recipe is time consuming but well worth it. Next time I think I will add some A1
heatherrichardson-ulicki 9 months agoDelicious! I now love meatloaf!
Jdgenginer 10 months agoI love this recipe, I don't even change much like every recipe I read. I add more bread crumbs and a chicken, pork, chuck combination.
ALLENG 10 months ago