Juicy meatloaf with a delicate hint of hickory smoked flavor topped with a thick, tangy tomato-based sauce. An easy classic meatloaf recipe made with ground beef and a blend of the perfect seasonings.
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Welcome to My Kitchen Serenity! If you’re looking for the best meatloaf recipe, then you found the right place! This turned out to be the best homemade meatloaf that I’ve ever made. The reason this meatloaf recipe is so special is because of a special ingredient that I discovered on a whim. I’ll tell you about it in just a bit.
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Ingredients for the Best Meatloaf
(see recipe card for detailed info)
fresh ground chuck
small onion
bread crumbs
eggs
Allegro Hickory Smoked Marinade
tomato paste
thyme
pepper
garlic powder
ketchup
How to Make the Best Meatloaf
STEP 1: Saute chopped onion in small amount of olive oil until soft. Set aside.
STEP 2: In a large bowl combine eggs, 3 oz tomato paste, Allegro, pepper, garlic powder, thyme, and smoked paprika. A whisk works well at thoroughly combining these ingredients.
STEP 3: Add the ground beef, bread crumbs, and sauteed onions. Mix well but do not over mix. Suggestion: Use your hands, in a kneading fashion, to blend the beef with the egg mixture.
STEP 4: Shape the mixture into a loaf, and place it into a casserole dish or loaf pan that’s been sprayed with non-stick spray.
STEP 5: Mix the topping ingredients then spread on top of the meatloaf. (Note: For extra sauce: Make a double batch of the meatloaf topping and spread 1/2 of it onto the meatloaf before cooking, and spread the other half on top of the meatloaf after baking). Bake uncovered at 325 for about 1 hour to 1 hour, 15 minutes. Let rest 5 minutes before slicing.
NOTES: (1) You can typically find Allegro Hickory Smoke Marinade in most grocery stores. But if you can’t find it, you can use Worcestershire sauce instead. (2) The best meatloaf starts out with freshest hamburger meat, and preferably ground chuck.
Now about that special ingredient…A lot of great meatloaf recipes call for Worcestershire sauce. I was out of Worcestershire sauce the day I wanted to make a meatloaf so I used the Allegro instead. I already knew Allegro was a great marinade for chicken and steak; and I even add it to flavor green beans so I thought “Why Not Try It”. And now I know it adds a delicious flavor to meatloaf, too! This stuff is awesome and I highly recommend it!
What do Breadcrumbs do in a Meatloaf?
Bread crumbs are added to meatloaf to lighten the texture; otherwise, it would have the consistency of a hamburger patty. Bread crumbs also help to bind the meatloaf (hold it together).
How do I Make my Meatloaf Moist?
Use a good quality, high-fat content ground beef such as chuck. Don’t leave out any of the liquid (wet) ingredients! Saute the onions in olive oil, and add both (onions and olive oil) to the meat mixture.
How Long will Meatloaf Last in the Refrigerator?
Meatloaf will stay fresh for up to 3 days in the refrigerator. Store meatloaf in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
What to do with Leftover Meatloaf
IF you have any of this meatloaf leftover, there are many ways to serve it the next day. One way is to serve it as a meatloaf sandwich or poboy. Meatloaf is particularly crazy good in a yeast roll (enter sister shuberts!). Serve it on top of spaghetti or use it as a topping on your favorite pizza crust! How do you serve leftover meatloaf?
CAN YOU FREEZE MEATLOAF?
Yes! After baking, let the meatloaf completely cool off. Place it into a sealable, freezable container. Write the date on the container so you can remember when you froze it. Place the frozen meatloaf in the refrigerator to thaw about 24 hours before you want to eat it. Reheat in the microwave or heat in a 350 oven, covered, until hot.
Best of the Best Meatloaf
Ingredients
- 2.25 lbs ground beef, chuck
- 1 cup chopped onions
- 1/2 cup bread crumbs
- 2 eggs
- 3 tbsp Allegro Hickory Smoke Marinade see recipe note
- 3 oz tomato paste
- 1 tsp thyme
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- FOR THE MEATLOAF TOPPING:
- 1/2 cup ketchup
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- dash pepper
Instructions
- Saute chopped onion in small amount of olive oil until soft. Set aside.
- In a large bowl combine eggs, 3 oz tomato paste, Allegro, pepper, garlic powder, thyme, and smoked paprika. A whisk works well at thoroughly combining these ingredients.
- Add the ground beef, bread crumbs, and sauteed onions. Mix well but do not over mix. Suggestion: Use your hands, in a kneading fashion, to blend the beef with the egg mixture.
- Shape the mixture into a loaf, and place it into a casserole dish or loaf pan that's been sprayed with non-stick spray.
- Mix the topping ingredients then spread on top of the meatloaf (see Note 3 below). Bake uncovered at 325 for about 1 hour to 1 hour, 15 minutes. Let rest 5 minutes before slicing.
Notes
If you try this recipe and like it, please let me know. I’d love to hear from you!!
TRY SOME OF MY KITCHEN SERENITY’S OTHER RECIPES!
LEMON PEPPER CHICKEN FOIL PACKETS WITH ASPARAGUS AND ROSEMARY
CHICKEN BROCCOLI ALFREDO WITH PENNE PASTA
