Classic Meatloaf Recipe

Meatloaf Recipe

Description

This classic meatloaf is tender, juicy, and full of flavor with a slightly sweet and tangy glaze on top. It’s a hearty, comforting dinner that’s perfect for a family meal, and it pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad.

Ingredients

For the Meatloaf

• 2 lbs ground beef (80/20 recommended)

• 1 cup breadcrumbs (plain or Italian)

• 1 cup milk

• 2 large eggs

• 1 medium onion, finely diced

• 3 garlic cloves, minced

• 2 tbsp ketchup

• 2 tsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme (optional)

• 1 tsp dried parsley

For the Glaze

• ½ cup ketchup

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar

Instructions

1. Preheat Oven

   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

2. Prepare the Panade

   • In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes until softened.

3. Mix Meatloaf

   • Add ground beef, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley to the bowl with the soaked breadcrumbs. Mix gently until just combined (do not overmix).

4. Shape the Loaf

   • Transfer the mixture to the prepared pan or shape into a loaf on the baking sheet.

5. Make the Glaze

   • In a small bowl, whisk together ketchup, brown sugar, and vinegar. Spread half of the glaze over the meatloaf.

6. Bake

   • Bake for 45 minutes. Remove from the oven, spread the remaining glaze on top, and return to bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).

7. Rest & Serve

   • Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Serve warm.

Equipment

• Large mixing bowl

• Measuring cups and spoons

• Loaf pan or baking sheet

• Small mixing bowl (for glaze)

• Knife and cutting board

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serving Size: 6–8 servings

Meatloaf Recipe

This classic meatloaf is tender, juicy, and full of flavor with a slightly sweet and tangy glaze on top. It’s a hearty, comforting dinner that’s perfect for a family meal, and it pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Loaf pan or baking sheet
• Small mixing bowl (for glaze)
• Knife and cutting board

Ingredients

• For the Meatloaf
• 2 lbs ground beef 80/20 recommended
• 1 cup breadcrumbs plain or Italian
• 1 cup milk
• 2 large eggs
• 1 medium onion finely diced
• 3 garlic cloves minced
• 2 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme optional
• 1 tsp dried parsley
• For the Glaze
• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

• Preheat Oven
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
• Prepare the Panade
• In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes until softened.
• Mix Meatloaf
• Add ground beef, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley to the bowl with the soaked breadcrumbs. Mix gently until just combined (do not overmix).
• Shape the Loaf
• Transfer the mixture to the prepared pan or shape into a loaf on the baking sheet.
• Make the Glaze
• In a small bowl, whisk together ketchup, brown sugar, and vinegar. Spread half of the glaze over the meatloaf.
• Bake
• Bake for 45 minutes. Remove from the oven, spread the remaining glaze on top, and return to bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
• Rest & Serve
• Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Serve warm.

Servings: 8 servings

10 FAQs About Meatloaf

1. Can I use ground turkey or chicken instead of beef?
Yes, but it will be leaner, so consider adding extra moisture (a bit more milk or some olive oil) to keep it from drying out.

2. Can I make this meatloaf ahead of time?
Absolutely! You can assemble it up to 24 hours in advance, cover it tightly, and refrigerate before baking.

3. How do I keep my meatloaf from falling apart?
The breadcrumbs, milk, and eggs act as binders. Be sure to measure them properly and avoid overmixing the meat.

4. Can I freeze raw meatloaf before baking?
Yes. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking.

5. What is the best internal temperature for meatloaf?
It should reach 160°F (71°C) at the thickest part for safe consumption.

6. Can I use oats instead of breadcrumbs?
Yes. Rolled oats can be substituted in equal amounts for a slightly different texture.

7. Can I make it gluten-free?
Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers.

8. What can I serve with meatloaf?
Mashed potatoes, roasted vegetables, green beans, or a fresh salad are classic choices.

9. Can I double the recipe?
Yes, but you may need to extend the baking time by 15–20 minutes.

10. How do I keep it moist?
Avoid overcooking, don’t skip the milk-soaked breadcrumbs, and let it rest after baking.

How To Store Meatloaf

Refrigerator:

• Cool completely before storing.

• Wrap slices or the whole loaf tightly in plastic wrap or aluminum foil or store in an airtight container.

• Store in the fridge for up to 4 days.

Freezer:

• Wrap slices or the whole loaf in plastic wrap, then foil.

• Store for up to 3 months.

• Thaw in the fridge overnight before reheating.

Reheating:

• Oven: Wrap in foil and warm at 300°F (150°C) for 15–20 minutes until heated through.

• Microwave: Heat slices in a microwave-safe dish, covered with a damp paper towel, in 30-second intervals.

• Tip: Add a splash of beef broth when reheating to keep it moist.