This best meatloaf recipe was originally published in and re-published in with updated video. Easy, fresh and wholesome recipes. Your air fryer needs these recipes in its life! Every recipe has step-by-step photos! Your email address will not be published. This meatloaf is SOOO juicy! The best meatloaf ever! This is some really good juicy meatloaf and so glad I made it first. This is such a fabulous recipe! It came out so tender and juicy and sliced just right!
I made a few small tweaks: I saute the onion and garlic 5 mins before adding to mixture. Used actual mustard instead of powder. I covered the loaf the first 15 minutes with foil, cooked 45 mins on F then last 15 mins on F. For the sauce I used only 1tbsp of BBQ sauce and apple cider vinegar and added tbsp of brown sugar I like my sauce a bit sweeter. Added the sauce to the loaf , then cooked additional 10 mins.
Rest for 10 minutes. Course Dinner, Lunch. Cuisine American. Servings 8 people. Calories kcal. Preheat the oven to degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes. Fill a baking sheet or sheet pan with water and place it on the very bottom shelve in the oven. Add the vegetable oil to a medium skillet over medium heat.
Once the oil is hot, enough add the onions and cook until softened about minutes. A minute before the onions are done, add the garlic. Cook until fragrant about 30 seconds. Remove the onions and garlic from the skillet and let it cool for about 5 minutes. To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently.
Let the breadcrumbs soak for 5 minutes. To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later. Use a bowl big enough for the ground beef and breadcrumb mixture.
Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix. Use a wooden spoon or your hands to gently combine the or fold the meat into the dry ingredients. Mix up the sauce and spread HALF over top of the meatloaf. Place in the oven and bake for about 50 minutes. Add remaining sauce and bake for 10 minutes more. Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Follow this recipe and you will have Super Moist Meatloaf that your family will enjoy. This Super Moist Meatloaf recipe really does render perfect meatloaf every time. If they are anything like mine, they will love it! My boys love protein. And, this super moist meatloaf was just the ticket for when my Lenny was recovering from oral surgery.
It will be my go to recipe from today on. My daughter who's not crazy about beef actually ate a slice and said "this is really good. I couldn't believe it actually I could. Thank you Pam! This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat.
During cooking, the fat will liquefy, making the meatloaf moist. If you are making a meatloaf with a leaner protein such as chicken or turkey, you will need to add more liquid to the meatloaf to replace the juices that would be produced by the fat. By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor. A wide array of vegetables can be used, including onions, carrots, celery, green peppers, red peppers, and summer squash.
This will ensure they release more of their moisture into the meatloaf. The function of breadcrumbs in meatloaf is to absorb and retain the juices so you have a moister loaf. Meat by itself will simply drain away the juices and end up dry. A percentage of 15 to 25 percent breadcrumbs in relation to the meat is common in most of today's recipes.
Especially if you are using leaner meat, you may want to soak your breadcrumbs in a little milk or stock before adding them to the meatloaf.
Breadcrumbs were originally added to the meat to stretch it so a pound of meat made a loaf big enough to feed a large family. Some recipes from the s actually called for a 50 percent ratio of breadcrumbs.
That's definitely putting the loaf in the meatloaf. Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture.
Self-control is the key; once the ingredients are mixed in, stop. Remember, the meatloaf is going to be mixed more as it's shaped before baking.
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