top of page header
  • Writer's pictureLuis and JudyAnn

Mouth-watering Meatloaf

Updated: Dec 30, 2018

Few foods are more comforting than good ol’ meatloaf.

It's one of our national dishes, and deserves a place up on the pedestal, rubbing shoulders with the likes of hamburgers, barbecue, and hot dogs.

The best meatloaf should be tender and moist, with a distinctly soft but never mushy texture. "Velvety" and "rich" should come to mind when tasting it, tender enough to slice with a fork but firm enough to pick up that bite without it breaking. It should be a sponge for moisture, oozing juices when you eat it, but not leaving a puddle on your plate. It should be deeply rich and meaty in flavor and savory, with just a hint of vegetable undertones to complement and lighten each slice.

But make no mistake: meatloaf is about the meat. And, of course, it needs to reheat well for sandwiches.


· 1 tbsp. olive oil

· 1 medium onion finely chopped

· ½ pound fatty ground beef, preferably not more than 70 percent lean

· 1 envelope Lipton Recipe Secrets onion soup mix

· 1 tbsp. Worcestershire sauce

· ½ cup Italian-style bread crumbs, such as Progresso

· 1 large egg, lightly beaten

· ¼ cup ketchup

1. Preheat the oven to 350°F. Line a baking pan with foil or get out your nonstick loaf pan. Warm the oil in a medium skillet. Add the onion and sauté over low heat until softened, about 10 minutes. Let cool slightly. Combine the meat, onion soup mix, Worcestershire, bread crumbs, and egg in a large bowl and mix gently with your clean hands until combined. Add the cooled onion and knead them in, just until incorporated.

2. Shape the mixture into a loaf in the prepared baking pan or gently press into the loaf pan. Brush the top with ketchup. Bake until the internal temperature reaches 160°F, about 65 minutes. Let the meatloaf rest for 10 minutes before slicing and serving.



Make Sure to hit the Subscribe button and the bell to be informed of when our videos get posted! As well as comment bellow of what you think of this recipe!


bottom of page