Momo's Meatloaf
Momo’s classic meatloaf recipe with a mustardy, garlicky tomato sauce topping. A moist, easy oven meatloaf packed with family tradition.
Equipment
- Normal Kitchen Utensils
- 1 Baking Dish An 8x11 or 9x13 works. Glass or Metal.
Ingredients
- 1 Lb Ground Beef 80/20 is Preferred
- 8 Oz. Tomato Sauce Try to get one seasoned with basil and oregano. Or add 1/2 tsp each of basil and oregano.
- 1/2 C Bread Crumbs Italian seasoned preferred. Or add 1/2 tsp each of basil and oregano.
- 1/2 C Diced Onion White or Yellow (roughly 1/4 of a medium onion)
- 1 Egg
- 2 tsp Mustard Yellow or Dijon
- 2 tsp Garlic Powder
- 1/2 Tbsp Worcestershire Sauce
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 350°degrees F.
- In a large bowl, combine the egg, onion, breadcrumbs, Worcestershire sauce, half the tomato sauce, half the mustard, 1 1/2 tsp of the garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Mix well and let it sit for a minute or two to let the liquids combine with the breadcrumbs.8 Oz. Tomato Sauce, 1/2 C Bread Crumbs, 1/2 C Diced Onion, 1 Egg, 2 tsp Mustard, 2 tsp Garlic Powder, 1/2 Tbsp Worcestershire Sauce, Salt and Pepper to Taste
- With *clean* hands, add the ground beef to this mixture and knead everything together for 1-2 minutes until very well combined.1 Lb Ground Beef
- Shape the meat mixture into a loaf shape, roughly 4-5 inches wide, and place it into the center of your baking pan or dish. Note: make sure there is open space between the leatloaf and the edges of the dish. You want room for the grease to flow away from the meatloaf, so it isn't swimming in the juices.
- Bake this, uncovered, at 350°F on the bottom shelf for 45 minutes.
- While it bakes, prepare the sauce for the top. Mix the remaining tomato sauce, mustard and garlic powder together. Season with salt and pepper to taste.
- After 45 minutes of baking, baste the meatloaf evenly with the sauce.
- Bake another at 350°F for another 15 minutes, or until the internal temperature reaches 160°F*.
- Remove from the oven and let it rest for 10 minutes before slicing into inch-thick pieces.
Notes
You can also double this recipe and add a half hour to the bake time. Just make sure the internal temperate reaches 160°F*.
Want to make the best meatloaf sandwich? If you manage to have leftover meatloaf the next day, heat a slice up and put it between two pieces of toasted sourdough bread with a couple slices of cheddar cheese and plenty of mayo. *Chef's kiss*
*Food Safety Note:
Always handle and cook animal products safely.
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.