Today on The Stay At home Chef
I'm showing you how to make Momma's Meatloaf.
This is a delicious, straight-up old-fashioned meatloaf
that my family absolutely loves.
To start you'll need 2 pounds of ground beef,
and I highly recommend using a lean ground beef.
We'll add that to a mixing bowl along with 1 cup of plain unseasoned breadcrumbs,
some diced white onion, I only used half of an onion.
To that add 1/2 cup of milk, 2 tablespoons of worchestershire sauce,
which is always fun to say,
1 egg,
and then you'll definitely need some seasonings,
so we'll add in 1 teaspoon of dried basil,
1 teaspoon of dried oregano,
1 teaspoon of salt,
1/2 teaspoon of black pepper,
and then I love to add a little kick with 1/2 teaspoon of red pepper flakes.
Then using clean hands you're gonna get in there and mix it all up.
I mean you could always use a spoon,
but you're gonna have to get in there with your hands eventually.
Using your hands works really good because then you can get in there
and really break up the meat and make sure everything gets evenly distributed.
Then you want to grab it all and transfer it to a lightly greased 9x13 pan.
Squish it all together and shape it into a free-form loaf.
You can also do this on a baking sheet or you can use a loaf pan,
but I like allowing the grease a chance to escape.
I feel like it gives a better overall result to give it a little room to breathe.
Wash your hands and then we're gonna pop this into a 350 degree oven for 45 minutes.
Now a meat loaf just isn't a meat loaf without a delicious glaze on top.
We're gonna go simple and classic here with 1/2 cup of ketchup,
2 tablespoons of brown sugar,
and 1 tablespoon of a worchestershire sauce,
which packs just a super big punch of flavor.
After 45 minutes we'll grab our meat loaf out of the oven for a second.
Just drizzle it on top and then I like to use the back of my spoon to spread things out
and make sure all of the sides of the meat get covered.
Return it to the oven and increase the heat to 400 degrees
and give it another 15 minutes in that high 400 degree heat so that the glaze can caramelize on top.
This is so good!
Ah! Look at that! It's so pretty.
Now you could always serve it up in the pan,
but I'm gonna transfer mine over to a platter.
We are ready for dinner!
Thanks for watching!
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Dinner!