Moist is a key word when it comes to delicious meatloaf.
Isn’t this a cute little meatloaf? Baked in my Le Creuset Chestnut Oval Baker.
Really good meatloaf recipes are a dime a dozen… No, actually, they are cheaper than that, they’re free! You can ask your mom, my mom, your cousin, your best friend, your co-worker, Molly, my butcher, Google, Foodbuzz (click here)…or me.
But this post is about my secrets to a scrumptious meatloaf: Cook at 325 until the meat registers 155 degrees as opposed to a specific cooking time. Use a remote thermometer. Remove from oven and let rest before serving. This results in a moist juicy meatloaf.
And have a gooey zippy sauce. This one is 4 parts barbecue sauce to one part each honey and Worcestershire plus several hearty dashes of hot sauce. Whisk together and pour over the meat prior to cooking.
Peas are optional.
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The first meatloaf recipe that truly turns me on.Well done.
Love this little loaf, but then all of your photos are food porn. I use sour cream for moisture and plain old French bread crumbs. BTW, what’s the veggie dish in the last meatloaf photo? And thanks Double-L for making everything look so luscious.
I remember when I was a kid my Mom would always top her meatloaf with strips of bacon, It looked pretty and tasted good too!
I love meatloaf, but The Husband? Not so much. I add a little ketchup in with the meat for extra moistness.
Nice photos! I make meatloaf yummy by rolling it up with cheese in the middle.