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.
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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