Super Moist Baked Meatloaf
I can't remember the last time I have had meatloaf that was so moist and flavorful, sorry Mom. And I feel a little better knowing I substituted some of the meat with another protein that wasn't nearly as high in fat and calories as well. If desired, omit the pork altogether and add another can of refried beans. Or better yet, make you own with The Yankee Chefs recipe right here. Just enter Refried Beans in the search bar and click enter.
For 1 Batch(es)
- 1 3/4 cup(s) chili sauce, divided
- 1 tablespoon(s) strawberry, raspberry or cherry preserves
- 1 3/4 lb(s) ground beef
- 1/2 lb(s) ground pork
- 1 (15-ounce)can refried beans
- 1 cup(s) shredded sharp Cheddar cheese
- 1/2 cup(s) Parmesan cheese
- 1/2 cup(s) dried bread crumbs or oatmeal powder *
- 2 eggs, beaten
- 1/4 cup(s) beef broth
- 1 tablespoon(s) chili powder
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) cayenne pepper
Super Moist Baked Meatloaf Directions
- In a small bowl, blend 1/4 cup chili sauce with preserves; set aside.
- Preheat oven to 350-degrees F. In a large bowl, and with your hands, mix ground beef, pork, beans, Cheddar and Parmesan cheese, bread crumbs, eggs, beef broth and seasonings until well combined. Plop into a loaf pan(no need so grease) and smooth out on top, pressing down around the sides to to make the middle higher than the edges. Evenly distribute the chili sauce mixture over the top, covering it all over. Place on a larger baking pan with sides to catch any drippings of grease that may bubble over the sides. Bake 50-55 minutes, or until firm in the center. Remove, slice and serve hot.
- * Simply blend 3/4 cup rolled oats in a blender or food processor unitl reduced to powder form.