I rarely cook meatloaf. It’s mostly because I think of it as a glob of meat or a large meatball. Usually when I do make it, it’s because I’m trying to find something different to make, I can’t think of a recipe to use with ground beef, and I want to get in and out of the kitchen! While searching for some recipes on Pinterest, I stumbled up on this one from Natasha’s Kitchen. Of course, I had to add a few different items to make it my own, but I must say – the use of Panko breadcrumbs really made a difference.
Ingredients
Meatloaf
- 2 lbs ground beef 85 - 90% lean
- 1 envelope Lipton onion soup
- 2 large eggs
- 1 medium bell pepper (diced)
- 3 cloves minced garlic
- 3 Tbsp fresh or dried parsley
- 3/4 cup Panko breadcrumbs helps mold but keeps meatloaf from drying out
- 1/3 cup milk 2% or whole milk
- 1 1/2 tsp salt
- 2 tsp Italian seasoning
- 1/4 tsp ground black pepper
- 1/2 tsp ground paprika
- 1 cup Prego traditional spaghetti sauce or your favorite pre-made spaghetti sauce
Meatloaf Glaze
- 2 1/2 Tbsp brown sugar
- 1 cup Prego traditional spaghetti sauce or your favorite pre-made spaghetti sauce
Instructions
- Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F. (keeps from over browning or burning the pan)
- In a large bowl, add all the ingredients for the meatloaf. Mix well with hands to combine.
- Add meat to the loaf pan, and press meat down and shape evenly and bake uncovered at 375°F for 40-60 minutes or until the internal temperature has reach 160°F with a digital thermometer.
- In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 20 minutes before slicing.
