This is the most amazing meatloaf I’ve ever made or eaten. If you make it, people will love you. Trust me. The only thing that could have made this meatloaf better was wrapping it in bacon. But that seemed too messy for a Monday night.
I spent last night in the kitchen. I made said meatloaf, prepped a salmon + marinade for tonight’s dinner, and prepped a crock pot challenge recipe for tomorrow!
And then, I got to work on a package for my foodie penpal! I stumbled across some Pinterest gold this week that I cannot wait to share with you.
You think this meatloaf sounds good? Wait until you see/make/devour these caramel apple cider cookies. 😉
Also, I learned that no matter what angle you use, or what you put in or take out of the background, an amateur iPhone photographer cannot make meatloaf look good on camera. So, instead, please enjoy a picture of the two
most pitiful best dogs in my life.
I won’t lie to you, this dinner was kicked up a notch by Blair and by accident. He’s creative and I never learned how to read a recipe. And we lucked out and created
moist, meaty magic something special that doesn’t sound sickeningly inappropriate.
Holy Cow Meatloaf
Serves 6-8. Adapted from Taste of Home
– 2 eggs
– 2/3 cup skim milk
– 4 pieces whole wheat bread, torn
– 1/2 yellow onion, diced
– 3 cloves of garlic, minced
– 2 ounces mozzarella cheese
– 2 ounces cheddar cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon dried parsley
– 1/2 teaspoon dried basil
– 1/2 teaspoon thyme
– 1/2 teaspoon oregano
– 1 1/2 pounds lean ground beef
– 3/4 cup ketchup
– 1/2 cup barbecue sauce
– 1 cup brown sugar
– 2 teaspoons spicy brown mustard
In a large bowl, beat eggs and milk together. Drop in torn chunks of bread and allow to sit for a few minutes to absorb the liquid. *Not all liquid will be absorbed – don’t panic, and don’t add more bread! Add in onion, garlic, mozzarella cheese, cheddar cheese, salt, pepper, and seasonings. Add ground beef to mixture and stir well.
Pour into loaf pan, and bake uncovered at 350 degrees F for 45 minutes. Remove from oven, spoon half of the topping over meatloaf, and reserve second half of topping for serving. Bake for an additional 30 minutes, or until internal temperature reaches 160 degrees F.
Let sit for a few minutes before serving. If necessary, drain excess fat from pan before serving.
*Note: this makes a lot of topping, which we love. If you want less, halving the topping recipe,will be perfect for you.
Have you ever accidentally made a recipe better than the original?
How much do you love these dogs?