This last Sunday, I was in a total comfort food mode and decided to try this new meatloaf recipe I came across over on another blog. I'm adding it here with no picture because we LOVED it that much and this blog is still very much a place for me to "store" my tried, true, and favorite recipes. Seriously though, it was scarfed down before I could even attempt to get a picture! Plus, at this point, I'm pretty sure everyone knows what a meatloaf looks like! Hopefully at some point I will capture one and get it added to the recipe!
Some notes on making this...use lean meat, the leaner the better or you may just have a really juicy meatloaf that crumbles when you pull it out of the pan - it'll still taste amazing though, I promise. LET IT REST! I'll say it again, let it rest - this helps it stay together when you're serving it! If you don't have any apricot preserves, feel free to use any jelly you have on hand - grape, orange marmalade, etc would all taste fantastic too!
If you try it, leave me a comment!
Best Ever Meatloaf
2 lbs Lean Ground Beef, Ground Turkey, or Ground Venison
1 Sleeve Ritz Crackers, crushed
1 Egg, beaten
1/2 Cup Milk (can add up to a full cup if needed)
1/2 Cup Ketchup
1/3 Cup Onion, finely chopped
1 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Garlic Powder
3/4 Cup Ketchup
1/4 Cup Brown Sugar
1/4 Cup Apricot Preserves
1 Tbsp Worcestershire Sauce
Preheat oven to 350 degrees. Spray a 5x9 loaf pan lightly with cooking spray - set aside. In a large bowl, combine ground beef, crackers, egg, milk, ketchup, onion, salt, pepper, and garlic powder. Mix together until thoroughly combined - use your hands, they really do work the best for the job (sans germs and rings of course). Put meat mixture into the pan and spread evenly. Plan loaf pan on rimmed baking sheet (for any accidental overflow of juices) and put in oven. Bake for 90 minutes - add sauce half-way through baking. Let meatloaf rest for 15 minutes after removing from oven before slicing and serving.
In a small bowl, mix together ketchup, brown sugar, apricot preserves, and Worcestershire sauce. Spread half or so of the sauce over the meatloaf halfway through baking. The remainder can be used for more dipping/topping.