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MOIST MEATLOAF EVERY TIME
Moist Meatloaf-Recipe Sauce Recipe Type : Entree Cuisine: American Author: Diane @Recipesforourdailybread
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Chop the vegetables into equally small pieces. Combine onion, bell pepper, Worcestershire, breadcrumbs, oats, egg, tomato sauce, salt, pepper, Montreal Steak Seasoning, and garlic.
Fold in the ground beef.
Shape into one large loaf or use muffin tins for individual loaves.
Next, Add ½ of the sauce before baking.
Bake 350 degrees for 45 to 50 minutes for a large loaf. About 25 to 30 minutes if using muffin tins.
The meatloaf is done once it reaches 170 F degrees but takes it out of the oven at 165 degrees. This will keep it from drying out. Meatloaf will finish cooking.
If using muffin tins or cast iron skillet that does not drain the grease away once you remove it from the oven.
Combine all ingredients and cook on the stove just until it starts boiling.
Remove it from the stove and add half of the sauce to the top of the meatloaf before baking it.
Combine all the ingredients for the sauce in a saucepan and bring to a boil.
After you bring the sauce to a boil, cut the heat and simmer for 5 minutes.
Pour half of the sauce over the top of the meatloaf before you bake at 350 degrees for 45 minutes if using a meatloaf pan.
Be sure to add the rest of the sauce to the meatloaf 10 minutes before removing the meatloaf from the oven.
Add half the sauce before putting the meatloaf in the oven.
Ten minutes before the meatloaf is done, I remove it from the oven, drain the grease, and put the other half of the sauce on the meatloaf. I return it to the oven for another ten minutes of cooking.
Use Dark Brown Sugar! If you use light brown sugar, it will not be as sweet.
If using muffin tins or cast iron skillet that does not drain the grease away, remove the meatloaf from the pan to drain after taking it out of the oven.
- Chop the vegetables into small uniform pieces. This will help them cook evenly.
- Mix the wet and dry ingredients well before adding the meat. This reduces the amount of mixing necessary once you add the meat.
- Use your fingers or a wooden spoon to gently combine the meatloaf into the egg bread crumb mixture.
- Spray your hand with a cooking spray. It will help your hands not stick to the meatloaf.
- One of my secrets to this very moist meatloaf is to use a thermometer. As soon as the meatloaf reaches 165 degrees, remove it from the oven. The meat will continue cooking until it reaches around 170 degrees. DO NOT overcook it. It needs to be moist! Overcooking it will dry it out, which is probably why a lot of people do not eat meatloaf in the first place.
- If you do not have any bread crumbs, no worries! Cut one slice of bread into cubes and put the bread into a food processor. Process until crumbs. One piece of bread should make 1/4 to 3/4 cups of bread crumbs. You have to include bread crumbs. They help soak up some of the fat from the meat.
Serving: 1slice | Calories: 594kcal | Carbohydrates: 34g | Protein: 32g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 141mg | Sodium: 984mg | Potassium: 823mg | Fiber: 2g | Sugar: 22g | Vitamin A: 530IU | Vitamin C: 15.3mg | Calcium: 88mg | Iron: 5.2mg