Finally this crazy week is done. I’ve been working overtime helping my daughter’s band. I’m not going to lie though, I totally love helping out! I thought I had finished producing the video submission for the Macy’s Day Parade but I had to add more to it. On Wednesday our Butter Braid fundraiser came in and I helped distribute that (no easy feat with 160+ kids!). THEN I had to catch up on my chores! OH BOY! Ok, I’ll stop complaining.
Somehow I managed to cook a few terrific dinners in the last week. When I married my husband he told me how much how he loved his Granny’s meatloaf. I took that as a challenge. I never try to duplicate her recipes because she doesn’t use recipes. They’re similar to a few of my recipes – a little of this, a bit of that and poof!
Growing up I was not a meatloaf fan. Mom’s meatloaf consisted of hamburger, bread, salt & pepper. Yup, that’s it. Gross, huh? After mashing a few recipes together, this has become my favorite recipe for meatloaf. It is oh so good & oh so easy to make.
If you are out of balsamic vinegar or not a fan, you can try cider vinegar. If you’re feeling lazy or short on time, you can use a bottle barbecue sauce like Sweet Baby Ray’sbut it’s not the same.
A moist, delicious meatloaf recipe that will have your spouse praising your savory kitchen skills! Double the recipe and freeze one for another day!
- 1 pound Lean Ground Beef
- 3/4 Cup Bread Crumbs
- 2 Tablespoons Italian Seasoning
- 1/2 Cup Milk
- 2 Tablespoons Ketchup
- 1 Tablespoon Balsamic Vinegar
- 1 Package Dry Onion Soup
- 1 Large Egg, lightly beaten
- 2 Tablespoons Ketchup
- 1/2 Tablespoon Balsamic Vinegar
- 1/2 Tablespoon Brown Sugar
- 3-4 Drops Liquid Smoke
- Preheat oven to 350°. In a large bowl add beef, bread crumbs, and Italian seasoning. Mix together. Add milk, ketchup, 1 tablespoon balsamic vinegar, and dry onion soup. Add egg to mixture. Combine well with hands, do not overwork.
- Form meatloaf into a loaf form in a roasting pan. Set meatloaf aside. In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar; Mix well. Apply sauce evenly to the top of meatloaf.
- Cover pan with aluminum and bake for 35-40 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven, allow to rest 10 minutes.
- Wrap formed loaf with plastic wrap. Do not add sauce. Label.
- Remove from freezer and unwrap 2 1/2 hours before cooking. Mix and add sauce after 1 hour of cooking. Preheat oven to 350°, cooking for 2-1/2 hours. Add glaze when the edges are lightly browned and cook for 15 minutes. OR
- Shorten cooking time by thawing completely, mix and add sauce, follow original cooking instructions.
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