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Mac's Magnificent Meatloaf

It is rare for me to come up with a recipe that is just too good not to write down. Usually, when I cook, I like to play around with the ingredients and so I rarely make something the same way twice. But this meatloaf was as close to perfect as I could imagine. I tried to be specific in my directions but there is no way to determine ahead of time how wet the mixture will be after adding the vegetables. How wet is too wet is hard to describe, but it is better to err on the side of moisture, I'd think.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3697.1 kcal

Equipment

  • 1 9x13 inch Baking Pan For baking the meatloaf
  • 1 Large Mixing Bowl For combining meatloaf ingredients
  • 1 Saucepan For sautéing vegetables
  • 1 Whisk For preparing the glaze and beating the egg
  • 1 Instant-Read Thermometer Essential for ensuring proper internal temperature

Ingredients
  

Main

  • 2 tablespoons butter
  • ¾ cup diced yellow onion
  • 2 cloves garlic minced
  • ¾ cup diced green bell pepper
  • 2 ½ pounds ground sirloin
  • 1 cup seasoned bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg well beaten
  • ½ cup oats Optional
  • ⅓ cup ketchup
  • 1 tablespoon white sugar
  • 1 tablespoon honey
  • ⅛ teaspoon hot pepper sauce such as Tabasco®

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13-inch baking pan.
  • Melt butter in a saucepan over medium heat; saute onion and garlic until onion is translucent, 5 to 10 minutes. Add green bell pepper to onion mixture and saute until bell pepper is softened, about 3 more minutes.
  • Mix sirloin, bread crumbs, salt, and black pepper together in a large bowl with your hands; add vegetable mixture and loosely mix. Mix egg into sirloin mixture; add oats if mixture is too wet. Transfer sirloin mixture to the prepared baking pan and form into a loaf.
  • Bake in the preheated oven for 20 minutes. Whisk ketchup, sugar, honey, and hot sauce together in a bowl; brush over meat loaf. Continue baking until no longer pink in the center, about 40 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before slicing.

Notes

1. **Ingredient Prep**: Thoroughly sautéing the aromatics (onion, garlic, bell pepper) caramelizes their natural sugars, building a crucial flavor base for the meatloaf. Don't rush this step; properly softened vegetables contribute significantly to the final taste and texture.2. **Texture Control**: Avoid overmixing the meatloaf mixture. Overworking the meat develops the protein strands, which can lead to a tough, dense, and rubbery meatloaf. Mix just until the ingredients are evenly combined. If the mixture feels overly wet, the oats are a good binder, or a small amount of additional breadcrumbs can be incorporated.3. **Flavor Depth**: Consider a dash of Worcestershire sauce or a pinch of smoked paprika in the meat mixture for added umami and complexity. For the glaze, a touch of apple cider vinegar or a hint of hot mustard can balance the sweetness and add a bright, zesty finish.4. **Baking & Resting**: Always ensure the internal temperature reaches a safe 160°F (70°C). Resting the meatloaf for 10-15 minutes after baking is vital. This allows the juices to redistribute throughout the loaf, resulting in a more tender, moist, and flavorful slice.