This heirloom recipe for Mom's meatloaf is so flavorful and delicious, it is the best meatloaf ever.
- 1-1/4 to 1-1/2 lb lean ground beef
- 1 cup (heaping) crushed, herb seasoned, classic stuffing
- 1 whole egg
- 1/4 cup milk
- 1 tsp kosher salt
- 1/4 tsp fresh cracked pepper
- 1/2 tsp Montreal steak seasoning see Notes
- 1 tsp Worcestershire sauce
- 2-3 tsp fresh thyme leaves plus additional for garnish
- 1/4 cup ketchup
- 1 Tbsp barbecue sauce
In a large bowl with your hands, gently combine all the ingredients in the order given up through and including the thyme.
Separately in a small bowl, combine the ketchup and BBQ sauce.
Shape the meat mixture into a loaf in a lightly greased loaf pan.
Put the ketchup mixture in a sandwich bag and snip the corner with scissors. Gently squeeze the bag to put crisscross marks on top of the meatloaf.
Bake for 60 minutes at 350°F or until temperature in the center reaches 160°F.
Remove from the oven and let sit 5 minutes before slicing to serve.
Don't pack the meat mixture in the loaf pan too much or the meatloaf will come out dense.
I use Montreal steak seasoning, but there are so many options as substitutes such as McCormick Grill Mates Roasted Garlic and Herb seasoning, Old Bay (we put it on everything), or Lawry's seasoned salt. A salt-free substitute would be Mrs. Dash Garlic and Herb seasoning.
This recipe can be scaled up to feed however many people (I've made it for 80 people). Just keep the ratios the same and multiply. I do recommend forming the loaf into long loaves with the same diameter on rimmed sheet pans so it cooks evenly.
This recipe can also be scaled down to feed 2 people. Just reduce the meat to 1lb, and keep the other ingredient amounts the same. You'll still have some leftover, but not a crazy amount.