This is the only meatloaf recipe you will ever need. This recipe comes out moist and full of flavor. The tangy sauce on top adds a very nice touch. You can use just beef, but I recommend a blend of beef, port and veal.
- 1 cup milk
- 6 bread slices
- 2 pounds ground meatloaf mix (beef pork, veal blend)
- 1/2 small onion grated
- 1 cup grated Parmesan
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon Lawry's seasoned salt
- 1/4 cup minced parsley
- 4 eggs beaten
- 1/2 cup ketchup
- 5 tablespoons brown sugar
- 1 teaspoon dry mustard
- 1 dash Sriracha or hot sauce
- 1 dash Worcestershire sauce
- For the meatloaf: Preheat the oven to 350 degrees F.
- Pour the milk over the bread and allow it to soak in for a few minutes. Place the ground meat, milk-soaked bread, Parmesan, grated onion, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. Mix the ingredients until well combined. **If the mixture is too wet, add some bread crumbs as needed.
- Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
- Next, make the sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
- Bake for 45 minutes, and then pour over another one-third of the remaining sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
- Serve with the remaining sauce on the side as a dipping sauce.
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