Meatloaf is one of those things I crave when the weather gets cold. I’ve always loved how it has a comforting feel to it. Lucky for me, my husband feels the same way and has never declined putting meatloaf on the menu. That’s why I married him! (Ok, not really, but it sure helped him to earn some points.)
This recipe is a mish-mash from a few different recipes I had in my cupboard. I tried a few versions to find the right mix and I feel like this is it. Like, this. is. IT. I’ve found “the one”. The one I’m going to be with forever. (Yes, I’m talking about meatloaf. Although I do feel the same way about my husband, don’t worry.)
One of my best friends makes an amazing meatloaf. So good, in fact, that we used to have Meatloaf Night every now and then. It made for a wonderful dinner with friends and more and more people started joining in. It would be the middle of summer but for the love, we were still going to have Meatloaf Night.
I will admit, I don’t normally make this in the summertime, but we all break the rules every now and then. This recipe is one I start craving when the summer starts to die down and fall starts to set in. In the fall, I immediately look for cozy sweaters, comfy boots and meatloaf on the table. It pairs unbelievably with this homemade BBQ sauce recipe, too. Trust me – spoon some of it over the top and you’ve gone from ‘meatloaf’ to “MEEEEEEEATLOAF”. It makes all the difference.
Some meatloaf recipes can make for a very dense and heavy meal. Not this one. The mixture of fat content of the meat make it lighter than others and perfect for sandwiches the next day.
Here’s to a new and revised version of this classic meal! Happy eating!
- 1 pound 93% lean ground beef
- 1 pound 85% lean ground beef
- 4 eggs
- 2 cups bread crumbs
- 2 teaspoons yellow mustard
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 375 degrees.
- In a bowl, combine all dried spices and stir to fully combine.
- In another bowl, lightly whisk eggs and mustard together.
- Mix the meat into egg bowl, then sprinkle in the dried spices and bread crumbs. Combine with your hands. Be careful not to overmix; just make sure there aren't clumps of anything in one spot.
- Sculpt into 2 loaves and bake for 30-45 minutes. About halfway through, glaze with BBQ sauce and repeat as needed.
- There are many times that we don't need 2 loaves at a time, so I will cook one and freeze the other (raw). Just wrap tightly in plastic wrap, then wrap in aluminum foil. When ready to cook, just thaw it completely and bake using these same instructions.