- Prep Time: 15m
- Cook Time: 1h 10m
- Serves: 8
- Category: Entrees
Ingredients
Meatloaf
- 2 lbs. lean ground beef
- 1 1/2 c plain bread crumbs or 1 sleeve saltine crackers, crushed
- 3/4 c milk
- 1 large egg
- 1/4 c ketchup
- 2 tbsp. yellow mustard
- 2 tbsp. barbecue sauce
- 2 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 small white or yellow onion, diced (approx. 1 cup)
- 1 tbsp. minced garlic
- 1 can (6 ounces) tomato paste
Topping
- 1/2 c ketchup
- 1 tbsp. apple cider vinegar
- 1/4 c packed brown sugar
Instructions
- Preheat the oven to 375°F.
- In a large bowl, break up the ground beef. Set aside.
- In a small bowl, stir together the bread crumbs, milk, and egg until the bread crumbs are moistened. Add mixture to the ground beef and, using your hands, mix well. Add the ketchup, mustard, barbecue sauce, Worcestershire sauce, salt, pepper, onions, garlic, and tomato paste. Using your hands, mix until well combined and it holds together.
- Transfer the mixture to a casserole dish, free form it into a round or oblong loaf about 3 inches high, and bake until it’s brown on top, about 50 minutes.
- Make the topping. In a small bowl, stir together the ketchup, vinegar, and brown sugar.
- After 50 minutes, remove the meatloaf from the oven and brush the topping on the meatloaf. Return to the oven and continue baking until the glaze is bubbly and beginning to brown and it reaches an internal temperature of 160°F, about 20 minutes.
- Let the meatloaf rest for 10 minutes before serving, so it will firm up and hold together better.
