What makes a really best meatloaf recipe ever

This amazing homemade best meatloaf recipe has a sweet and tangy topping and is juicy and soft on the inside. This is a classic meatloaf cooked with breadcrumbs, onions, ground beef, and carefully proportioned seasonings. Ketchup-based toppings have a fantastic flavor boost.

I believe using lean ground beef is the secret to making delicious meatloaf. Many meatloaf recipes have the issue of using ground beef with a high-fat level. The fat cooks out and creates a greasy mess as the meatloaf cooks. Not with this dish!

How To Keep It Moist

Willn’t lean ground beef make the meatloaf dry, you might be asking. In no way! The meat mixture’s ingredients—milk, egg, ketchup, and sliced onion—all contribute to the meatloaf’s delightful moistness.

Why Put Milk In It

The meatloaf stays wet because milk seeps into the breadcrumbs. Although I usually use whole milk in my recipes, you can use any kind of milk, including nondairy milk substitutes.

Is It Better To Cook Covered Or Uncovered

To preserve the moisture while baking, several recipes call for covering the loaf pan with aluminum foil. In this recipe, it is not required. For the remaining 55 minutes, bake uncovered. It will remain wet.

Should I Sauté The Onions First

In certain recipes, onions are added to a raw meatloaf mixture after being sautéed. The onions will be fully cooked and tender as a result. I’ve discovered that if the onions are diced thinly enough, they will cook completely while baking and do not require sautéing.

There is no need to sauté the onion because it is called for in this recipe as finely sliced. Preparing meatloaf becomes quicker and simpler if the sauté stage is skipped.

Because it can be made in a matter of minutes, the traditional meatloaf is ideal for a hectic weekday meal.

How Long Should It Cook

For 55 minutes, the meatloaf needs to be baked at 350 degrees with the door open. 160 degrees Fahrenheit should be reached inside. Before attempting to slice the meatloaf, allow it to rest for 10 minutes so that it can maintain its shape.

Loaf Pan Versus Baking Sheet

Because the meat is juicy and the glaze stays perfectly in place in a loaf pan, I prefer to use one. However, you may use aluminum foil to line a baking sheet. Create a loaf shape out of the meatloaf. Add the glaze over top. also, bake as usual.