I just love meatloaf. I’m not sure exactly why, but I do. It probably has a lot to do with the leftovers. There’s nothing more comforting and therapeutic than a meatloaf sandwich on gooey white bread with some Duke’s mayo… but I digress. Did I mentioned I love meatloaf? The end piece is my favorite! 🙂
Anyway, I’ve got a delicious twist on meatloaf for you today. You know how a recipe combines the most basic ingredients in the most perfect ratios and the end result is just phenomenal? Well, for me, this is one of those recipes. This is my new favorite meatloaf. And honestly, I really have two secrets.
The first is a method. I don’t cook my meatloaf in a loaf pan. I prefer to form my meatloaf in the center of a prepared 9×13 pan. It allows all the excess grease to drain away and you get that golden brownness on 3 sides rather than just the top with a loaf pan.
My other secret is blood mary mix. It adds the perfect flavor and tang to meatloaf. I like to use a really tangy and zesty one like Zing Zang – it’s my favorite.
And I saw the other day that many stores now sell individual 12-ounce cans of bloody mary mix in the mixer section, so that is perfect for this.
Now, y’all go make this and be sure not to eat it all. You’ll want that meatloaf sandwich for lunch tomorrow. Y’all enjoy!! 🙂
Secret Ingredient Meatloaf
- 2 pounds ground chuck
- 1/2 cup plain bread crumbs
- 1 cup + 1 tablespoon zesty bloody mary mix
- 1 egg
- 1 small onion, minced
- 1 small bell pepper, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup ketchup
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. Combine the bread crumbs and the cup of bloody mary mix in a small bowl and mix well, set aside until the bread crumbs have absorbed the liquid (3 to 5 minutes).
- In a large bowl, combine the meat, moistened bread crumbs, egg, onion, bell pepper, garlic powder, pepper and salt. Mix until the ingredients are well incorporated, being cautious not to over mix. Pour the mixture into the baking dish and form into a loaf in the center of the dish.
- In a small bowl, combine the ketchup and remaining 1 tablespoon of bloody mary mix and spread on top of the meatloaf. Bake uncovered for 50 to 60 minutes, or until cooked through. Allow to rest for about 5 minutes before slicing and serving.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.