Here’s another recipe that I’ve tried time and time again. I’ve played around with it a lot and now twice in a row, I’ve gotten the “This meatloaf is really good” response from my husband. That kind of response? That’s an A+! Trust me. If there was something he didn’t like about it, he would let me know in…only in the most loving I want you to be the best cook you can be way of course 🙂 I promise he will deny saying that my meatloaf was really good (twice in a row, mind you), but you’re all my proof that he said it.
So, first things first. Here are (most) of the ingredients you’ll need (I get distracted and forget to get all of the ingredients in the picture – forgive me!). You want to mince the onion and garlic, like I did in the picture.
Over medium heat, add the olive oil and butter. When slightly bubbly, add the onions and cook until translucent. Add the garlic and cook for one more minute. This is magic trick #1. The onion/garlic mix releases lots of moisture as the meatloaf is cooking, thanks to this quick little process.
Magic trick #2? Dry ranch seasoning. I’m not normally a huge fan of packaged spices like this, so eventually I’ll start making my own version, but for now it will have to do. You want to combine all of your ingredients before you add the meat. It should look something like the picture on the right. Mix everything well, because you want to mix as little as possible once you add the meat. The more you handle the meat, the tougher it becomes.
Since I’m a multi-tasking Mama, I was making this meatloaf while my very demanding 8 month old was eating dinner. She lets me know (loud and clear) when she’s out of food. So, I failed at taking pictures of the rest of the process. All you do after this is add in the meat and gently mix until combined. Form the meat mixture into a loaf and bake uncovered for one hour at 400 degrees. Finished result below!
Sidenote – I am all about trying to make things as quick as possible for weeknight meals. I typically make the meatloaf one night, form it, put it in the fridge and bake it the next day. I like doing this because I can pop it in the oven as soon as I get home and dinner is ready by 6:30 or 7:00. While it’s baking I make my sides!
Sidenote #2 – a lot of meatloaf recipes use a ketchup glaze. I’m not a huge fan of that. I like the meat to brown on top while it’s baking. So to get the flavor, I add the ketchup into the mix instead. I love the result, but if you like the glaze idea you can certainly add one on top before baking!