The Secret to Super Moist Meatloaf

Meatloaf is one of those entrees I never order when we go out to eat. Meatloaf is also one of those dishes where every family seems to have their own version. I like meatloaf that is moist and flavorful. I actually discovered the secret to moist meatloaf a few years ago…

As a young wife, I was very inexperienced with cooking and I really struggled with consistently making good meatloaf. I fumbled around with many ingredients and many different recipes. Should I use crackers or bread crumbs or should I incorporate ground sausage? I mean, seriously, there are a gazillion possibilities.

I actually don’t make meatloaf very often, but when I do, my boys devour every morsel.  Recently, my Lenny had oral surgery and quickly grew tired of the liquid diet. As his mouth began to heal and he was able to eat soft foods, he really craved protein. As I began thinking about how to incorporate “soft” protein into his diet, I remembered the super moist meatloaf recipe I used to make all the time.

This meatloaf is super moist, flavorful and has an almost decadent topping/sauce. The ingredients are simple and few, but the real secret to making this meatloaf so moist has absolutely nothing to do with what you put into it.

The secret to super moist meatloaf?

Did you catch the secret? The real secret to making this meatloaf so moist has absolutely nothing to do with what you put into it. Simply place a large pan filled with water on the lower rack under the meatloaf in the oven. You will not believe how doing this one thing will make your meatloaf the moistest, most melt-in-your-mouth meatloaf you’ve ever tasted

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Super Moist Meatloaf Recipe

Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.

In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.

Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. When I made this meatloaf for Lenny recently, I wanted to make sure there weren’t any large chucks of bread or onion so, I toasted about three slices of whole grain bread and then pulsed it to a nice crumb consistency in my food processor. I also processed the onion in the food processor. (By the way, this is a great trick for incorporating onions in dishes that all those picky eaters won’t even notice.)

Whisk by hand to combine ingredients.

Add ground chuck and stir with wooden spoon until fully combined.

Form beef mixture into a loaf (roughly 2x5x8) in a larger baking dish.

In a bowl, combine brown sugar, coarse mustard, and ketchup. Pour half of this sauce over the meatloaf.

Bake about 50 minutes. Brush on more sauce, reserving a little for serving, if desired. Bake 10 more minutes or until meatloaf is cooked through.

Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.

Super Moist Meatloaf Recipe

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Super Moist Meatloaf

The real secret to making this meatloaf so moist has absolutely nothing to do with what you put into it. Simply place a large pan filled with water on the lower rack under the meatloaf in the oven.

Course: Main Course

Keyword: ground beef

Ingredients

• 1 medium onion chopped
• 4 large cloves garlic chopped
• 2 tbsp olive oil
• 1 tspn thyme
• kosher salt
• freshly ground black pepper
• 3 tbsp Worcestershire sauce
• 2 tbsp packed brown sugar
• 2 tbsp stone ground coarse mustard
• ⅔ cup ketchup
• 2 large eggs beaten
• 1 cup beef broth
• 1 cup dried bread crumbs
• 2 lbs ground chuck

Instructions

• Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.
• In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.
• Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. When I made this meatloaf for Lenny recently, I wanted to make sure there weren’t any large chucks of bread or onion so, I toasted about three slices of whole grain bread and then pulsed it to a nice crumb consistency in my food processor. I also processed the onion in the food processor. (By the way, this is a great trick for incorporating onions in dishes that all those picky eaters won’t even notice.)
• Whisk by hand to combine ingredients.
• Add ground chuck and stir with wooden spoon until fully combined.
• Form beef mixture into a loaf (roughly 2x5x8) in a larger baking dish.
• In a bowl, combine brown sugar, coarse mustard, and ketchup. Pour half of this sauce over the meatloaf.
• Bake about 50 minutes. Brush on more sauce, reserving a little for serving, if desired. Bake 10 more minutes or until meatloaf is cooked through.
• Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.

Seriously. Follow this recipe and you will have Super Moist Meatloaf that your family will enjoy.

This Super Moist Meatloaf recipe really does render perfectly moist meatloaf every time. If you make this recipe, you’ll have to be sure and let me know your family’s response. If they are anything like mine, they will love it! My boys love protein. And, this super moist meatloaf was just the ticket for when my Lenny was recovering from oral surgery.

Til next time…

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