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The World's Best Meatloaf

Talk about a 3 year hiatus...whew. Well I figured I would make an attempt to get back into the swing of things (my baseball reference for the night!) and post a little something for you all to check out.

Unfortunately, this is something I made earlier this week and did not snag a picture, but lets be honest, Meatloaf is hard to make look "picture perfect" but I will try to update this recipe with a picture next time I make it.

*UPDATE: Picture is now attached. Enjoy!

I debated whether or not I wanted to share this recipe with everyone because it's just THAT good, but I thought what the heck, everyone's taste buds should truly experience this.

First I'm going to start off with I am NOT a ground beef lover at all. I try to avoid it as much as possible. But Matthew enjoys it, so alas, there I was in the kitchen the first time I made this recipe, grossed out and didn't know how I was going to get through this ordeal but it turned out pretty damn tasty. And after the second time I made it, I'd have to say it's mastered.

Let's get this party going...

Ingredients:
  • 2 pounds ground beef - the first time I used 90/10, it was good but the second and third time I used 80/20, it made a WORLD of difference.
  • 1 cup Italian Bread Crumbs - the original recipe called for crushed Ritz, which I did the first time. But the second/third time I didn't have any Ritz so I just used bread crumbs and it turned out just fine.
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 cup ketchup
  • 1/3 cup onion, chopped
  • 1t salt
  • 1/2t black pepper
  • 1/2t garlic powder

    Glaze:
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves
  • 1T Worcestershire sauce
Shape the loaf:
  1. Preheat oven to 350 degrees. Coat a 5x9 loaf pan with cooking spray. In a large bowl, combine the ground beef, bread crumbs (or crackers), egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until combined.
  2. "Pour" (as we all know, this doesn't pour like cake batter does) into your loaf pan and spread evenly. Place the pan on a rimmed baking sheet (important to NOT forget to do this, the grease from the beef will spill over) and bake for 1.5 hours.
  3. In a small bowl, combine all Glaze ingredients and mix well. Spread half of the mixture evenly over the meatloaf HALFWAY through baking. Reserve the remainder for extra dipping. Let the meatloaf sit for 15 minutes before slicing and serving (or else it'll just crumble on you).


Annnnnnnd ladies and gents, THAT is it! 3 easy steps into putting this all together and you have an amazing dinner. I usually make garlic mashed potatoes (which I have a recipe on here for...do you like that plug?) as a side with some salad! We have a family of 3 and have leftovers when we're done.

Leave a comment and let me know what you think after you try this out! And subscribe if you want to be emailed when I add new recipes! Hopefully I don't take another 3 years to add on!

*Click this link for original recipe http://www.pipandebby.com/pip-ebby/2014/2/22/best-ever-meatloaf.html

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