This Steak Lovers’ Meatloaf combines A-1 steak sauce in the meat and brushed on top for a moist, saucy, and savory loaf.
Today marks three years of blogging — a small milestone that’s been full of learning and tasty experiments. I’m grateful to everyone who’s followed along. I share new recipes regularly, and this meatloaf is one I’m excited to add to the rotation.
This recipe won high praise at home: my five-year-old, who is normally picky, declared it “the BEST meat” he’s ever had. My husband is a fan of meatloaf too, and this version is so flavorful and moist that it might become our go-to.
A quick aside: meatloaf isn’t the easiest dish to photograph, and on my blog anniversary I’d often prefer to share a dessert. Still, this loaf is worth sharing — rich, saucy, and comfortingly classic.
What makes this a “Steak Lovers’ Meatloaf” is simple: A-1 steak sauce is mixed into the meat and reserved to brush on top before baking. The result is a deeply savory loaf that stays tender and juicy.
Meatloaf is a classic comfort dinner that feels warming and satisfying, especially in the cooler months. This version has bold steakhouse flavor with a simple method that yields tender slices and plenty of saucy goodness.
Steak Lovers’ Meatloaf
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Ingredients
- 2 lbs lean ground beef, (90/10)
- 2 eggs
- 1 cup Italian bread crumbs
- ¾ cup A-1 steak sauce, divided
- 1 tsp olive oil
- ½ onion, diced small
- 2 tsp minced garlic, (4 cloves)
Instructions
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Preheat the oven to 350°F (175°C). In a large bowl, gently combine the ground beef, eggs, bread crumbs, and ½ cup of the A-1 steak sauce until evenly mixed.
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Heat the olive oil in a sauté pan over medium heat. Cook the diced onion and minced garlic for 3–4 minutes until fragrant and translucent. Let cool slightly, then add to the meat mixture and stir so it’s cool enough to handle.
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Using clean hands, shape the mixture into a loaf on a lightly greased baking sheet or place it in a greased 7×11-inch baking dish.
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Brush the remaining ¼ cup of A-1 steak sauce evenly over the top of the loaf for a glossy, flavorful finish.
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Bake for 40 to 45 minutes, or until the internal temperature reaches 160°F (71°C). Drain any excess fat, let the loaf rest for 5 minutes, then slice and serve.
Notes
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