Looking for a classic comfort food dish to warm up your family on a chilly evening? Look no further than our delicious recipe for Dick Clark’s Meatloaf! This hearty meal is a timeless favorite that will have everyone coming back for seconds. With a perfect blend of savory flavors and a moist, tender texture, this meatloaf is sure to become a staple in your recipe collection. Let’s get cooking!
Title: Dick Clark’s Meatloaf
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 cup ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 egg
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, onion, and garlic. Mix well until all ingredients are evenly distributed.
3. Add in the ketchup, Worcestershire sauce, mustard, salt, pepper, egg, and Parmesan cheese. Mix everything together gently, being careful not to overwork the meat.
4. Transfer the meatloaf mixture into the prepared loaf pan and shape it into a loaf shape.
5. Place the pan in the preheated oven and bake for about 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
6. In the last 10 minutes of baking, you can brush the top of the meatloaf with a little extra ketchup for a tangy glaze.
7. Once cooked, remove the meatloaf from the oven and let it rest for a few minutes before slicing.
8. Serve slices of Dick Clark’s Meatloaf with your favorite sides like mashed potatoes and green beans for a comforting, satisfying meal.
Enjoy this classic dish that brings a taste of nostalgia to your table. Dick Clark’s Meatloaf is a dish that will have your loved ones gathering around for a cozy and delicious dinner. It’s simple to make, filled with fantastic flavors, and is perfect for any occasion. So, roll up your sleeves, preheat the oven, and get ready to delight your family with this timeless favorite.
