Super Juicy Meatloaf
Ingredients
Sauce
Instructions
  1. Pre-heat oven to 350 degrees.  
  2. In a bowl, combine meat with onions, zucchini, any other veggies you’re using and seasonings and mix thoroughly. Add egg and the tablespoon of steak (or Worcestershire sauce) and mix again.
  3. Bake for about 40 minutes for a whole loaf. Mini loaves should only take about 30 minutes. I baked it uncovered but if you are using a lower fat cut of meat, cover with foil to preserve as much moisture as you can.
  4. My general (read: Old Wives) method of checking the done-ness of meat: Poke your finger in the thickest part of the loaf. If it feels soft under the surface it isn’t done. If it feels firm when you press it, it’s done. If after the allotted time you’re not sure if it’s done all the way, turn off the oven and let the loaf sit in the oven as it cools.
  5. Remove loaf from oven to a cool surface for about 10 minutes before cutting. Meanwhile in a small bowl, combine ketchup and steak (or, again, Worcestershire sauce) in a bowl and whisk until thoroughly combined. I also include a bit of the extra pan juice from the meatloaf but that adds fat to the sauce so if you don’t want it, don’t use it!
  6. Pour the sauce on top of the loaf and slice! If using mini loaves you can either put it on the individual loaves or set it on the table in a bowl for people to take what they like.