Best Meatloaf Ever
Classic meatloaf done right is one of those ultimate comfort foods that always hits the spot. And this recipe has one or two secret tricks that truly make it the best meatloaf ever!
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Servings: 5 people
Ingredients
- 2 pounds ground beef, 85/15 or 90/10 lean to fat ratio
- 2 large eggs
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 1.5 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ cup all purpose flour
- ⅓ cup canned milk (evaporated milk)
- cooking oil
Glaze Ingredients
- 15 ounce tomato sauce
- 1 cup BBQ sauce
- ½ cup beef broth
- splash of Worcestershire sauce
Instructions
- Preheat oven to 375° Fahrenheit.
- Mix together all ingredients for the meatloaf except the flour and milk. Mix just enough to evenly distribute the ingredients throughout the ground beef. Add in flour and milk, being careful not to overmix.
- Form a loaf with the beef mixture. Add enough cooking oil to cover the bottom of a skillet or dutch oven ⅛-1/4 of an inch deep. Heat oil and add loaf. Sear on both sides and remove skillet from heat.
- Whisk together ingredients for meatloaf glaze. Pour over top of meatloaf with any renderings or oil still in the bottom of the skillet.
- Bake in preheated oven for 45 - 50 minutes or until meatloaf reaches 165 degrees Fahrenheit. Halfway through baking, spoon extra sauce from skillet over the loaf. When baking time is finished, remove from oven. Let rest for 10 minutes before moving to a platter or slicing to serve.
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Notes
To Make It Ahead of Time. Simply assemble the loaf as directed. Then, wrap unseared loaf in plastic wrap and refrigerate for 1-2 days before searing, glazing and baking.
To Freeze. Freezing follows the same process! Simply heavily wrap unseared loaf and store in a freezer-safe zip proof bag in your freezer for up to 2 months. Defrost overnight in the fridge and pick up with instructions from there!