Megan's Meatloaf Recipe - 6 to 8 servings
Total time: 2 hours
For the meatloaf:
2 pounds ground beef
1 cup crushed Ritz Crackers
1 egg, beaten
1 cup milk
1/2 cup ketchup
1/3 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the topping:
3/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves
1 tablespoon Worcestershire Sauce
Instructions for the Meatloaf:
Preheat oven to 350 degrees F.
Spray a 5 x 9 inch loaf pan with cooking spray and set aside.
In a large bowl, combine the ground beef, crackers, egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
Pour the mixture into the prepared pan and spread evenly.
Place the pan on a rimmed baking sheet to prevent any spills, and bake in the preheated oven for 1-1/2 hours.
Instructions for the topping:
In a small bowl combine 3/4 cup ketchup, brown sugar, apricot preserves and Worcestershire Sauce.
Spread half of the mixture evenly over the meatloaf half-way through baking. Reserve the remainder of the sauce for dipping.
After taking the meatloaf out of the oven, sit for 15 minutes before slicing and serving.
I enjoyed it very much. There are leftovers. The first night I added a salad of spring greens, sliced green onions, a few slices of mushroom, diced sweet red pepper and a tablespoon of sliced almonds. I usually prefer my salad without any dressing, but if I added something it would be a teaspoon of olive oil and a dash or two of balsamic vinegar. The extra sauce described in the recipe I had put aside for dipping, and it was a very tasty addition.
The next day I had a late breakfast/early lunch and added a sauteed tomato and mushrooms. I also popped a poached egg on top of the heated meatloaf, because in my book eggs go with everything and to me it made it extra yummy. The other slices I have put in the freezer for another day.
I have developed a recent allergy to milk, and used soy milk instead of dairy. I found some information here, as I was curious if I could use it in recipes such as this one. In part it said,
"In terms of substitution, soy milk can be used cup for cup in the same ratio as dairy milk. And, it can be used in baking and cooking just like dairy milk. While the flavor will not be exactly the same, it will be close and you should have a similar final product in terms of texture and consistency."
You can read more information at the site. All that being said, this by far the best meatloaf recipe I have made in quite a while.
Thank you Megan for this wonderful recipe.