My usual method of making meatloaf involves the eyeball technique. I don't normally measure and I stop adding ingredients once the liquid ingredients have been absorbed and the mixture comes together nicely. I learned that method from my mother and it hasn't failed me yet! (Just ask my boyfriend. He can comment on all the meatloaves I've made that he's devoured.)
But because I was dealing with a new ingredient, I measured, omitted ingredients I typically use (ketchup and Parmesan cheese), and added another new ingredient (honey). All in all, a really delightful dish. Country Bob's All Purpose Sauce gave the meatloaf a great tangy flavor, that was offset nicely by the hint of sweetness from the honey, and helped keep the meatloaf moist. I highly recommended contacting Al and requesting your own free bottle of the sauce.
Serve with my Sour Cream and Onion Mashed Potatoes or your own favorite sides. Aside from mashed potatoes, what do you like to pair with meatloaf?
The Secret's in the Sauce Meatloaf
Taste As You Go Disclaimer: I was provided with product samples at no cost. I do not accept monetary compensation for writing about these products or about my experiences while using them. All opinions expressed are my own.
- 2 tablespoons extra-virgin olive oil
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 1/2 pounds ground chuck (80% lean)
- 1 cup bread crumbs
- 2 eggs, slightly beaten
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 cup Country Bob's All Purpose Sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- Preheat oven to 350°F.
- Heat olive oil in a large skillet. Cook onion and garlic until the onions are translucent. Remove from the heat and allow to cool.
- Once cool, combine all ingredients in a large bowl until the milk is absorbed and all the ingredients just come together. Be careful not to over-mix, as over-mixing will result in a tougher meatloaf.
- Place mixture on a baking sheet and form into a loaf. Bake for 1 hour or until cooked through. Let stand 5-10 minutes before slicing and serving.
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