Best Meatloaf Recipe

This is the BEST meatloaf recipe you will EVER taste!

This is the best meatloaf recipe and it features a sauce made with brown sugar, catsup, nutmeg and dry mustard and the result is over the top!  This easy meatloaf recipe will make one large meatloaf or two smaller meatloaves.  It’s a good recipe to make ahead and freeze.  Just freeze the loaf and then thaw and bake.  Freeze the sauce and add the sauce when you bake it. 


Vickie's Meatloaf
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish - Beef
Serves: 6
Ingredients
  • 2 pounds ground chuck
  • 1 envelope dry onion soup mix
  • 2 eggs, beaten
  • ¼ cup water
  • ⅔ cup ketchup
  • ¾ cup dry breadcrumbs, plain
  • ¾ cup chopped green pepper
  • ¾ cup dark brown sugar
  • 1 cup ketchup
  • 1 teaspoon nutmeg
  • 4 teaspoons dry mustard
Instructions
  1. Mix the ground chuck, dry onion soup mix, eggs, water, ketchup, dry breadcrumbs and chopped green pepper together. Spray the meatloaf pan with Pam. Shape meatloaf and put into loaf pan.
  2. Bake for 45 minutes at 350 degrees. While meatloaf is baking, mix the dark brown sugar, ketchup, nutmeg and dry mustard together.
  3. After 45 minutes, spoon the sauce over the meatloaf, place it back in the oven and continue baking another 45 minutes.

  

Directions:

Mix the ground chuck, dry onion soup mix, eggs, water, ketchup, dry breadcrumbs and chopped green pepper together.  Shape and put into a loaf pan.

Spray the meatloaf pan with Pam before putting the meatloaf into the pan.

Bake for 45 minutes.  While meatloaf is baking, prepare sauce for this best meatloaf recipe by mixing the dark brown sugar, ketchup, nutmeg and dry mustard together.  After 45 minutes, remove the meatloaf from the oven and spoon the sauce evenly over the top.

Place the meatloaf back in the oven and continue baking another 45 minutes.  I like to serve this with Cream Cheese Whipped Potatoes

Success Secret for Perfect Meatloaf:

Here’s my tip for baking a great meatloaf:  Use a meatloaf pan.  The meatloaf pan allows the fat to drain off of the meatloaf as it bakes, circulates the heat and cooks evenly.  It also makes it so EASY to remove the meatloaf from the baking pan!  

To download the printable recipe with how-to photos, click here:  Vickie’s Best Meatloaf Recipe

Comments

  1. First of all thank you. I enjoyed watching you this morning on tv on WBTV. I want to make this meatloaf. It looks really good. To freeze the other one do you cook it first or after you take it out of freezer?

    • I always freeze it uncooked. You can shape it into a loaf pan and partially freeze it. Then pop it out of the pan and into a freezer zip lock bag. Then when you thaw it, it will fit perfectly into your loaf pan. I also make the sauce and just freeze it in a small plastic freezer container. The other thing I have done is shape the meatloaf into smaller individual loaves and flash freeze them on a cookie sheet and then put them in a freezer bag. That works well too. Hope you enjoy the recipes. Vickie

  2. if you freeze it, does that affect how long you bake it for?

    • If you freeze the meatloaf, you need to thaw it in the refrigerator before you bake it. Freeze the sauce separately in a zip lock bag and thaw it too. Then, bake as directed in the recipe. I like to make several at a time and freeze them so I always have meatloaf ready to go. Vickie

Trackbacks

  1. […] freezing keeps things like stuffed chicken breasts or twice baked potatoes or individual meatloaves separated during freezing so removing individual pieces from the zip lock bag is super […]

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