Made this yesterday, I wanted restaurant/cafeteria style meat loaf where they use bread crumbs to "fill out" the recipe, it comes out softer than the home style with more meat and less filler. I added in a little chopped red bell pepper to add moisture, and snuck a little Sriracha into the glaze for a little kick. This is not my recipe, I printed it from the web and tried it, came out delicious so I am pasting the same recipe here (with my changes edited in):
The Best Classic Meatloaf recipe
This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Ingredients
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup diced bell pepper
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tsp. Sriracha
1 tbsp. red wine vinegar
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the bread crumbs, onion, bell pepper, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and
black pepper. Use a large spoon to mush and mix these ingredients together until well combined. Add ground beef and mix until fully combined*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, add 1/4 cup ketchup, the brown sugar, sriracha, and vinegar. Stir to combine.
Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes OR until internal temperature in the center reaches 165F.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**
Notes
*Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.
Nutrition
Serving: 1portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g