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best meatloaf
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Best of the Best Meatloaf

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 546kcal
Author Anne Clark

Ingredients

  • 2.25 lbs ground beef, chuck
  • 1 cup finely chopped onions (minced)
  • ½ cup bread crumbs
  • 2 eggs
  • 3 tablespoon Allegro Hickory Smoke Marinade see recipe note
  • 3 oz tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • FOR THE MEATLOAF TOPPING:
  • ½ cup ketchup
  • 1 tablespoon tomato paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • dash pepper

Instructions

  • Preheat oven to 325F. 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

(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. (3)  For extra sauce:  Make a double batch of the meatloaf topping and spread ½ of it onto the meatloaf before cooking, and spread the other half on top of the meatloaf after baking.  (4) Meatloaf will stay fresh for up to 3 days in the refrigerator when stored in airtight containers.

Nutrition

Calories: 546kcal | Carbohydrates: 20g | Protein: 34g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 600mg | Potassium: 859mg | Fiber: 2g | Sugar: 9g | Vitamin A: 709IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 5mg