Few foods are more comforting than good ol’ meatloaf.
It's one of our national dishes, and deserves a place up on the pedestal, rubbing shoulders with the likes of hamburgers, barbecue, and hot dogs.
The best meatloaf should be tender and moist, with a distinctly soft but never mushy texture. "Velvety" and "rich" should come to mind when tasting it, tender enough to slice with a fork but firm enough to pick up that bite without it breaking. It should be a sponge for moisture, oozing juices when you eat it, but not leaving a puddle on your plate. It should be deeply rich and meaty in flavor and savory, with just a hint of vegetable undertones to complement and lighten each slice.
But make no mistake: meatloaf is about the meat. And, of course, it needs to reheat well for sandwiches.
Ingredients:
· 1 tbsp. olive oil
· 1 medium onion finely chopped
· ½ pound fatty ground beef, preferably not more than 70 percent lean
· 1 envelope Lipton Recipe Secrets onion soup mix
· 1 tbsp. Worcestershire sauce
· ½ cup Italian-style bread crumbs, such as Progresso
· 1 large egg, lightly beaten
· ¼ cup ketchup
1. Preheat the oven to 350°F. Line a baking pan with foil or get out your nonstick loaf pan. Warm the oil in a medium skillet. Add the onion and sauté over low heat until softened, about 10 minutes. Let cool slightly. Combine the meat, onion soup mix, Worcestershire, bread crumbs, and egg in a large bowl and mix gently with your clean hands until combined. Add the cooled onion and knead them in, just until incorporated.
2. Shape the mixture into a loaf in the prepared baking pan or gently press into the loaf pan. Brush the top with ketchup. Bake until the internal temperature reaches 160°F, about 65 minutes. Let the meatloaf rest for 10 minutes before slicing and serving.
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