Everyone swears by their meatloaf. It’s one of those things; you just like your meatloaf. I’ll be honest, I’m really not a huge meatloaf lover. Even mine – don’t get me wrong, I like mine best – but I rarely go out of my way for meatloaf. I never order it in restaurants, I don’t request it at home, and I put it in the category of an uninspired, boring, and last-resort.
That said, I like my meatloaf. It’s actually my husband’s recipe. No idea where he got it, but it’s not bad! It’s still my “I-can’t-think-of-anything-else-to-make” go-to meal, but it’s not bad.
The secret to this meatloaf is moisture. Liquid. Dried-out meatloaf is so bad. Sooooo bad. The other secret is to bake it in a 9×9 baking pan, not a loaf pan. Much as I like moisture, I do not like that fatty puddle you get when the fat has nowhere to go.
Sorry, this is one of those eyeballed “recipes” where I have never actually measured the ingredients. I’ll estimate measurements here.
1 pound of ground round. Chuck would be fine too. Heck, get some sirloin and knock yourself out. In fact, ground turkey is pretty good too!
1 beaten egg
1/3 cup Italian-style dried bread crumbs (or whatever bread crumbs you have on hand)
1/4 salsa (I use medium-hot chunky salsa, any brand is fine. Using chunky salsa with green peppers and onions in it means you don’t have to chop onions and green peppers to add separately.)
1/4 cup barbeque sauce (I use Sweet Baby Ray’s)
1 tsp onion powder
1 tsp garlic powder
Mix it all up, and form a loaf. Spread some barbeque sauce on the top and sides. Bake it at 425 for about 45 minutes in a 9×9 baking dish.