Everyone seems to love their meatloaf with catsup, so I must have the “unpopular opinion” of preferring my meatloaf catsup free. If my family members wish to have catsup on their meatloaf, they can have it on the side or put it on themselves once it is done cooking and on their plate. I’m not a big fan of catsup and I prefer to taste my seasoned food rather than drench it in sauce. I make my meatloaf a little different from everyone else, although I suppose there are many different variations all over the world depending on where you live. I like to serve this with brown gravy, mashed potatoes and brocolli on the side. You can serve it however you like! I hope you enjoy it.
Note: If you need more moisture to your meatloaf, just add more worcestershire or whatever sauce you like.
Meatloaf
Ingredients
- 2 LB Lean Ground Beef Get the lean ground beef unless you don't mind pouring a ton of grease out of the dish when it's done.
- 1 Package of French Onion Soup Mix
- 2 Eggs
- 2 tbsp Worcestshire Sauce
- 1 cup Plain Breadcrumbs
- 2 tbsp butter
Instructions
- Melt the butter
- Mix the butter with the breadcrumbs so that all is coated well. Set aside.
- Whisk 2 eggs in a separate bowl. Set aside.
- Add the ground beef to a large mixing bowl.
- Add in the french onion soup mix and worcestshire sauce and mix well with the ground beef. You want to make sure this is all mixed in really well together or you'll have clumps of the seasoning in one spot.
- Add in the breadcrumb mixture and eggs and mix all together well.
- Using two loaf pans, fill each about halfway with the meatloaf mixture.
- Cook in an oven @350F for an hour.
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