Meatloaf was never something that was included in our family dinners and I never ordered it at restaurants.
However, a few years ago, I decided to give it a try and I've been hooked ever since. I wont tell you that I haven't had my meatloaf blunders. In fact, I've been through them all: meatloaf that was too wet, too dry, falls apart, bland, the list continues. Today, I feel that I have conquered the secret to a perfect loaf: carrots. Now, you will have to trust me on this one but it truly makes a difference.
But through all my trials, the one consistant disappointment was the glaze. Ketchup just wasnt hitting the spot. Something needed to be done, and I had just the idea!
A BBQ sauce changed the dish. With a ketchup base and a few standard additions, the glaze was set. I have later learned to make extra sauce, due to the request and inhalation by Mr. F. Of course, you cannot have meatloaf without a green veggie and a side of mac n' cheese. Can you say comfort food?
1 lb. ground sirloin
1/2 onion, diced
2 cloves garlic, minced
1 c. bread crumbs
1 carrot, diced
1 tsp. salt & pepper
1/4 c. ketchup
1/2 c. ketchup
2 Tbl. cider vinegar
2 Tbl. worcestershire sauce
1 Tbl. dark brown sugar
Preheat oven to 350 degrees. In a large mixing bowl, mix all ingredients together till well combines. Shape into ball and place in a well greased loaf pan. Bake 40-45 min, remove from oven and top with glaze. Return bak to oven and continue to cook for another 15 min or till center is no longer pink. Add a second layer of glaze while still hot.
Mix all ingredients together. Add additional worcestershire and/or cider vinegar to meet desired taste and color.