Meatloaf has always gotten a bad rap for being tired, dried out, and just plain boring. Those days are over because this is not your grandma’s meatloaf. Crispy, savory and dripping with flavor - That’s what I call mother f***in’ meatloaf!

There are a few key elements that go into making a meatloaf crispy without drying it out entirely. First, it’s a staple to add a breadcrumb to your meat. This helps the meat from getting too dense, and a good seasoned mixture will ad a ton of great flavor to your loaf. Next, you have to add an egg. This helps bind your ingredients and adds a bit of moisture to the meat as well. And last, but quite possibly the most important, get your ketchup ready. Just before popping your loaf into the oven, adding a layer of ketchup to your loaf will give your meat that savory kick! As your loaf bakes, the ketchup caramelizes and creates the most amazing chutney-like topping for dish.

With these few flavor hacks, you can turn this simple classic into a mother f***in’ hit!

Recipe

MF'n Meatloaf

• 1 lb of Ground Beef (Pasture Raised, Grass-Fed Beef from Timbercreek Farms in Charlottesville, VA)
• ½ of Vidalia Onion
• 2 Cloves of Garlic
• ¾ cup of Italian Seasoned Bread Crumbs
• ¼ cup of Fresh Herbs (Parsley, Basil, Thyme picked freshf rom my garden.)
• 1 Egg
• Ketchup (I use Sir Kensington's because it doesn't have high-fructose corn syrup.) <br/>

Directions

1. In a large mixing bowl, combine 1 lb of ground beef with breadcrumbs, onion, garlic and herbs. Knead with your hands.

2. Crack in egg, and begin folding into the mixture until evenly combined.

3. Pack mixture and form into two medium-sized loaves.

4. Place in a glass baking dish treated with olive oil.

5. Spread a thick layer of ketchup on the top of the loaves before placing in the oven.

6. Bake on 375 for 40-45 minutes.