Eating on a Budget, Recipes

The Best Meatloaf

Laura Legge

Deliciously sweet and savory

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This meatloaf recipe is so fast, easy, and contains a secret ingredient that’ll make you wonder why you’ve never tried it in your meatloaf before! I’m talking about Balsamic Vinegar, of course! When cooked, the sweetness of the balsamic is the perfect compliment to this savory meatloaf.

The Best Meatloaf

This meatloaf is moist and has a perfect balance of savory and sweet!
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Servings 6 servings

Ingredients
  

Meatloaf Mixture:

  • 1 lb. Ground Turkey or lean Ground Beef
  • 1 cup Panko Bread Crumbs
  • 1 Yellow Onion, diced
  • 1/2 cup Milk
  • 1 Egg
  • 2 Tbsp Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp dried Parsley
  • 3/4 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper

Topping

  • 1/4 cup Ketchup
  • 2 Tbsp Light Brown Sugar
  • 1 Tbsp Balsamic Vinegar

Smashed Potatoes

  • 2 lbs Gold or Russet Potatoes chopped into 1 inch pieces
  • Salt, to taste
  • 4 Tbsp Butter
  • 1/4 cup Sour Cream
  • 1/4-1/2 cup Milk
  • Garlic Powder

Instructions
 

  • Heat oven to 375 degrees F. Line a baking sheet with parchment paper or foil, or prepare a lightly greased loaf pan.
  • In a large bowl, mix together the ground meat, panko, onion, milk, egg, ketchup, Worcestershire, parsley, salt, garlic powder, and pepper until combined.
  • Transfer the mixture to loaf pan or baking sheet.
  • In a small bowl, Combine the ketchup, brown sugar and balsamic. Spoon the mixture onto the loaf and spread evenly.
  • Bake at 375 degrees F until the internal temperature reads 165 degrees F, about 50 to 60 minutes. Let rest for 5 minutes before serving.
  • Meanwhile, place potatoes in a large medium pot. Peeling the potatoes is optional, I don’t peel them if they’re gold potatoes. Cover potatoes with cold water until potatoes are just covered. Season the water with salt.
  • Bring the water to a boil and cook potatoes until easily pierced with a fork, about 12-15 minutes.
  • Drain potatoes and return to the pot. Cook on high for about 60 seconds, shaking frequently to avoid scorching. Turn the heat off.
  • Mash the potatoes with a potato masher or fork until there are no lumps.
  • Add butter, sour cream, milk and garlic powder while mashing until the potatoes reach desired consistency. You may not need to use the entire milk mixture.
  • Place a scoop of potatoes on a plate with one slice of meatloaf and your favorite vegetable. Enjoy!

Video

Published by Laura Legge

My name is Laura and I'm a CSUSB graduate with a Bachelors Degree in Kinesiology concentrating in Exercise Science. I have over 13 years of experience in the Hospitality industry and have recently become a work at home mom to two beautiful kids. I'm a published author and the Editor In Chief of WholeAndHappyLiving.com.

9 thoughts on “The Best Meatloaf”

  2. Hi, I have this in the oven now, and it looks and smells great. Just one question: the recipe says 375°, but in the video, the cooking temperature is 350°. Which one is preferred?

    Reply

      1. The meatloaf was fantastic – so moist, tender, and flavorful, and easy to throw together! I will definitely add it to our dinner rotation. The mashed potatoes were also delicious.

  3. I’m making this tonight! It looks so good, and I love the idea of placing it on a baking sheet vs. a bread pan.

    Reply

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