I’m not biased or anything, but I make the BEST meatloaf in the history of ever. I’m not joking. I get SO many compliments on it WHENEVER I make it, and I’ve even had friends ask if I’ll make it for their family dinner. Ha!

I’ll be very honest with you — I don’t measure anything. I did my best to come up with a recipe that used measurements, and it’s pretty close, but I pretty much eyeball everything. You can’t really go wrong here.

I’ve always heard, from just about everyone, that meatloaf is dry and not a first choice when it comes to making dinner. That is NOT the case with this meatloaf.

My family BEGS for my meatloaf at LEAST once every couple weeks (we have SO many favorite recipes).

I would also like to point out, I am NOT a chef. If I can cut a corner when it comes to baking, I will. Case in point, my 2-ingredient biscuits, my 2-ingredient muffins, and my 6-ingredient cobbler.

So, try this meatloaf for yourself. Adjust it where you want to — I will not judge or be mad. Don’t like garlic? Leave it out! Not into salt in your food? It’s fine without it. Don’t have fresh cracked pepper on hand? Regular will do in a pinch.

Here Is What You Will Need For This Recipe:

1 Pound Ground Beef
1 Can of Rotel
1 Cup Cooked Rice
2 Eggs
1 Cup of Breadcrumbs
1 Clove of Garlic
1/8 teaspoon Salt
1/4 teaspoon Fresh Cracked Pepper
1/4 teaspoon Italian Seasoning
1/3 Cup of Ketchup

Here Is How You Make The Meatloaf:

This really isn’t hard at all; I just tend to be wordy with my directions. Read the recipe before you start making anything, and you will see, it’s really easy!

Get yourself a big mixing bowl. Add to it the ground beef. I have used all different kinds here. I like the 93%/7% variety, but it still turns out fine with the 80% / 20% kind.

Dump in a can of Rotel: mild, original, or hot — it’s totally up to you. I drain out about a tablespoon of fluid (eyeball it), but you don’t have to. You will just need more breadcrumbs if you don’t drain it.

Now you can add the rice. I usually use day-old rice; just what we have in the fridge. You can also totally leave out the rice, or make it fresh. It will turn out FINE, whatever you choose to do with the rice. It just adds bulk.

Crack your eggs, and add them to the mixture. If you only have one egg on hand, that’s fine. I’ve made it with one egg before. It won’t hurt a THING if you only have one egg. The egg is what binds it all together.

Now, here is where it gets a little tricky. But, it only gets a LITTLE tricky. You can totally do this. You want to add bread crumbs, and then mix it together with your hands, and then add more bread crumbs, and mix it again. You want it to get to a loose Play-doh consistency. It needs to hold its shape if you pick it up, but not be totally dry. You might need more than a cup of breadcrumbs, you might need less.

Remember, it is always easier to add more breadcrumbs, than to add more moisture. Take it in batches, and always mix WITH YOUR HANDS in between adding the breadcrumbs.

Add your garlic, salt, pepper, and seasoning. Squish it all together, and you’re done. As long as the lump of meaty goodness holds together when you pick it up, you’re good.

Plop the meat mixture into a loaf pan, and spread it out, so it is packed in there, and touching the sides of the pan.

Now, you are going to top that bad boy with ketchup. I know that I put a 1/3 cup of ketchup in the ingredients, but I usually just squirt some ketchup on there, and then spread it out.

You are going to cook the meatloaf in a 350 degree oven for an hour. When your hour is up, take out your meatloaf, and let it “rest” (read: sit there) for about 10 minutes.

Now, it’s time to eat your delicious creation! Enjoy, and let me know what you think.