Making a good meatloaf can be kind of tricky. It really isn’t that hard, but it takes some futzing to get it right. Here is my recipe for an all beef meatloaf.
- 2 pounds Zweber Farms ground beef
- 1 tablespoon Organic Valley butter
- 1 medium onion, minced
- 1 medium garlic clove, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 cup ketchup
- 1/2 cup chicken broth
- 2 Zweber Farms eggs
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard
- 2 tablespoon dried parsley
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 cup Italian bread crumbs
- 1 cup Organic Valley Cheddar cheese
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons brown sugar
Make your Italian bread crumbs:
Pulse bread slices in a food processor with 1/2 teaspoon oregano, 1/2 teaspoonbasil, 1/4 teaspoon salt and 1/2 teaspoon thyme. I used left over french bread from my Fruit French Toast Bake.
Melt butter in a pan. Saute onion until translucent.
Add garlic, thyme, and paprika. Saute about one minute. Add ketchup and chicken broth. Set aside to cool.
Thaw ground beef
Add the eggs, soy sauce, mustard, parsley, salt and pepper.
Jonnie wanted to stir with a spoon. I usually use by hands instead.
Add the cheese.
Add the Italian bread crumbs
Mix together remaining ketchup, cider vinegar and brown sugar.
Shape meat in to loaf and place into a meatloaf pan or a bread pan. Top with sauce.
Bake at 375 degrees for 55-65 minutes. The meat loaf should read 140 on a meat thermometer.
Did you read what that thermometer says? Man I am good 🙂
Cover the meatloaf and let it rest for 15 minutes.
I served the meatloaf with steamed broccoli, romaine lettuce salad, crunchy bread and a tall glass of Organic Valley milk.