Classic Juicy Meatloaf

When my husband and I first moved in together, we started trying recipes that we were familiar with to figure out what our tastes and styles were. The classic Lipton meatloaf was something we both knew well from childhood.

 

 

As we got older and played with more flavors, I realized this was a recipe that really could use some jazzing up. I wanted to add more texture and moisture with zucchini and fresh onion. Also, I found that combining the bread crumbs with milk first allowed for a more moist loaf as well.

 

 

I’ve never been a fan of sauce on top of a meatloaf. I like the crispy meaty bits that happen when you make it without a topping. I also like to add my own amount of ketchup to my individual piece while I eat.

 

 

 

We always pair this with mashed potatoes. The combination of meat and potatoes is just too classic! It is absolutely comfort food that I’ve been perfecting for years now.  

 

 

 

 

 

 

Classic Juicy Meatloaf

 

2 lbs ground beef

1 medium zucchini, finely shredded and drained

¼ c onion, minced

½ c bread crumbs

¼ - ½ c milk

2 eggs

1/3 c ketchup

1 packet Lipton Onion Soup Mix

 

 

 

 

 

Pre-heat the oven to 350F. In a mixing bowl, combine the bread crumbs and the milk. Use the amount of milk that moistens the bread crumbs to a wet sandy feel, but not soggy. After a few minutes of soaking, add the rest of the ingredients. Mix everything together well.

 

Line a glass baking dish with aluminum foil and spray the bottom with cooking spray. Shape the meatloaf into a loaf shape; it should be long and even a little oval on the ends. You can also make it more rectangular, whatever you prefer.

 

 

Spray the top of the loaf with the cooking spray and then place it in the oven. Leave it in the oven for about 50-60 minutes, when it reaches 165F internal temperature. Pull it out and let it sit to cool for about 10 minutes. Serve with ketchup or barbecue sauce, which ever you prefer, or leave it undressed like me.