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Name: Classic Meatloaf
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb. 90% lean ground beef; 1 cup dried bread crumbs; 1/2 cup diced yellow onion; 1/2 cup milk; 1 large egg beaten; 2 tbsp. Heinz57 sauce; 1 tbsp. Worcestershire sauce; 1 tsp. dried parsley leaves; 3/4 tsp. salt; 1/2 tsp. garlic powder; 1/4 tsp. ground black pepper; For the Topping:; 1/4 cup ketchup; 1 tbsp. packed light brown sugar; 1 tbsp. red wine vinegar

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INGREDIENTS

1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. Heinz57 sauce
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
For the Topping:
1/4 cup ketchup
1 tbsp. packed light brown sugar
1 tbsp. red wine vinegar

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*

Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake uncovered for 55 minutes.

Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes

*Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.

**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Nutrition

NOTES

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Classic Meatloaf

1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. Heinz57 sauce
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
 For the Topping:
1/4 cup ketchup
1 tbsp. packed light brown sugar
1 tbsp. red wine vinegar

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**
Notes
*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. 
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.
Nutrition
Serving: 1portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g

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Nutrition

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Serving Size: 1 (771g)
Recipe Makes: 1

Calories: 1279
Calories from Fat: 517 (40%)

Amt Per Serving		% DV

	Total Fat 57.4g	77 %
	Saturated Fat 22.9g	114 %
	Monounsaturated Fat 23.2g
	Polyunsanturated Fat 3.7g
Cholesterol 518.3mg		159 %
Sodium 2376.5mg		82 %
Potassium 2059.2mg		54 %
Total Carbohydrate 75.3g		22 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 72.6g
Protein 109.5g		156 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1279

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