Paco's Meatloaf

Lately, my meatloaf has been so delish, it is being requested for dinner! "Can we have meatloaf for dinner? Can We? Can We?" And besides, the next-day-meat-loaf-sandwiches are the BEST!

Back in the day, when I first started making meatloaf, it came out really tough and I was wondering what I had done wrong. My friend told me that I had mixed it too long.

Well, that's how I learned... mix the meat and bread crumbs using my hands, squeezing it to mix it all together, which I have come to find out is also a big No, No! So, for this recipe, I thought to use my KitchenAid mixer. It worked wonderfully!



Preheat oven to 350°F. Prep time 30 minutes, bake time 45-50 minutes.

Homemade bread crumbs quickie (10 slices of french bread, buttered on both sides,

sprinkled on one side with garlic powder, celery powder, onion powder, paprika. 

- toasted at 350°F until dry, flip halfway, and dice small.) 

- If not, use one package of Rothbury Farms Seasoned Croutons.

1 pkg small croutons
1 tsp salt
½ tsp garlic salt
½ tsp minced celery
½ c chopped onions
1 c diced spinach (or any veggie you wish to try... I have used zucchini, mushrooms, spinach...)
1 c sour cream
2 eggs
2 lbs lean ground beef - use a quality ground beef
About 1 tbs Worcestershire sauce

Glaze
About ½ c ketchup
About ½ c granulated sugar


If you're not making your own, garlic powder, minced garlic, celery powder, minced celery, onion powder, minced onion- get with it. Homemade seasonings will enhance the flavor of any dish you make!!!


Add croutons, onions, salt, garlic salt, minced celery and veggies to stand mixer bowl. Mix using the paddle attachment.

Add sour cream & egg.

Break up beef into about .5 to 1-inch chunks and place onto the top of sour cream and egg. Add Worcestershire sauce around the bowl. Lock stand mixer, set to slowest speed setting, and mix until evenly mixed; no more than 20-30 seconds. Stop the mixer, flip over meat mixture using a spoon. If there is still a large concentration of any one ingredient, mix again for another 30 seconds.

Spread out into a greased 9½" x 7½" x 3" glass casserole dish or a dish you prefer. Bake for 40* minutes.

While it is baking, mix the ketchup and sugar and set aside. Yes, I know - ketchup is not so appealing, but how do you think they make BBQ sauce...? Trust me on this one...






Once the loaf has baked for 40* minutes or until internal temp is about 140°F, pour ketchup onto the top of the meatloaf and spread it out evenly. Replace pan into the oven and bake for an additional 5-10* minutes or until internal temp is 155°F. For the final caramelizing of the glaze, set the oven to low broil for 2 to 3 minutes or until you see a ton of tiny bubbles in the glaze.

Let rest for 5 minutes once you remove it from the oven.

*Remember, if you use a larger pan, cooking time will be less or if you use a smaller pan, cooking time is longer.

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Quick Electric Pressure Cooker notes:

Mix half the ingredients as directed above. 

Add 1.5 c water to pot.  

Place meat in a 7.5" spring form pan. Place pan on wire trivet and place inside pot. 

High pressure for 25 minutes, natural release pressure for 10 minutes.

Coat top of the meat with glaze. Broil for 5 to 10 minutes, or until glaze is bubbly. 

My first time making this in the pressure cooker, I used the amounts in the ingredient list above and it turned out perfect! 

My only issue is that the loaf was too thick and it threw off my meat-to-glaze ratio... But still absolutely delicious! And I even forgot the Worcestershire Sauce...

I used frozen spinach for the first time (not fresh) and as an after note, I should have pressed all the liquid out beforehand.