This really is the BEST Meatloaf Recipe out there! It has never received less than a 5-star rating and receives RAVE reviews ...

Use an 80/20 blend of ground beef for best results. Going too lean results in a dry loaf. Be gentle when mixing the meat mixture so it won’t turn out too tough.

Divide mixture into two equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. 3. Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce ...

If you remember nothing else from this recipe, memorize this: Do not use extra lean beef. 85% lean is ideal for meatloaf because when the loaf bakes, the fat melts and binds with the eggs and ...

1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish. 2. In a bowl large enough to hold all the ingredients, combine the breadcrumbs and milk.

Garten's recipe called for three cups of yellow onions, which would give the meatloaf a nice texture. I chopped away while watching the evening news. I sautéed the onions in oil for about 10 minutes.

We made this ’60s meatloaf recipe from a Campbell’s soup ad — it was surprisingly good. Terri Peters. Tue, January 19, ... this Campbell's meatloaf is easy to make. (Terri Peters) ...

And if Ina Garten‘s meatloaf recipe isn’t already on that list, it should be. Not only is it so delicious and packed with tons of flavor, but it’s incredibly simple to make.

Brush meatloaf with ¼ cup ketchup; bake until ketchup feels tacky, 10–12 minutes. Brush remaining ¼ cup ketchup on top and bake until surface is tacky and thermometer inserted into the center ...

Bake meatloaf until glaze looks matte, 20–25 minutes. Brush remaining glaze over. Bake until glaze is set, surface is tacky, and a tester or paring knife inserted into the center of meatloaf ...

Meatloaf is an old school classic. This foolproof recipe proves it deserves a comeback For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics ...

If you remember nothing else from this recipe, memorize this: Do not use extra lean beef. 85% lean is ideal for meatloaf because when the loaf bakes, the fat melts and binds with the eggs and ...