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  • Antoinette

Mouthwatering Meatloaf

Oh how I love autumn! The leaves are brilliant in color, the air is crisp and there are so many wonderful fall recipes. A favorite dish of mine that I absolutely love to make is meatloaf. My recipe is so easy and believe me when I say it is amazing! I sauté my onions until almost caramelized and add that to the loaf mixture. Before it goes into the oven I brush the top with a yummy tangy sauce. It comes out of oven crispy on the edges and tender on the inside. Serve it up on a bed of rustic mashed potatoes with buttered baby peas on the side! Drooling yet? OMG.. it seriously can't get any better than that!

Spicy Meatloaf with Tangy Sauce Topping



Ingredients for Meatloaf

2 tbsp. Butter

1 med yellow onion, chopped

1 pound ground beef, 80/20 percent lean

1 pound ground Italian sausage

2 large eggs, beaten

3 garlic cloves, minced

2 tbsp. Ketchup

3/4 cup Italian breadcrumbs

1/2 tsp. Dried Basil

1/4 tsp. Dried Thyme

1/2 tsp. dried mustard

1/2 tsp. Smoked paprika

1 tsp. Salt

1/4 tsp. freshly ground black pepper

Ingredients for the sauce

3/4 cup ketchup

1 tbsp light brown sugar

2 tbsp. Apple cider vinegar

Instructions for Sauce

Place all ingredients in small bowl and whisk together.

Instructions for Meatloaf

Line a 9”x5” loaf pan with parchment paper and preheat oven to 375 degrees F.

In small pan heat butter and add chopped onions. Cook the onions, stirring frequently, on medium heat until they are soft, golden, and browned in spots, about 10 minutes.

In a large bowl, add all of the ingredients for the meatloaf and add the sautéed onions. Mix well to combine.

Add meat to the loaf pan, gently pressing meat down evenly throughout pan. Brush 1/2 of the tangy sauce over the top of loaf. Bake meatloaf for approx. 50-60 minutes. Remove from oven and drizzle with rest of sauce. Allow to cool slightly and cut into 1-inch thick slices for serving.

Enjoy! 😉

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