Description
This Classic Homemade Meatloaf recipe offers a comforting and savory dish featuring ground beef blended with traditional seasonings and a tangy ketchup glaze, baked to perfection for a juicy and flavorful meal perfect for family dinners.
Ingredients
Meatloaf Mixture
- 2 pounds ground beef (80% lean)
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
- Soak Breadcrumbs: In a large mixing bowl, combine breadcrumbs and milk. Allow the mixture to sit for 2 minutes so the breadcrumbs absorb the milk and soften.
- Mix Ingredients: Add ground beef, finely chopped onion, minced garlic, eggs, Worcestershire sauce, ketchup, dried thyme, salt, and black pepper to the soaked breadcrumbs. Gently mix all ingredients until combined, taking care not to overmix to keep the meatloaf tender.
- Shape the Loaf: Form the mixture into a loaf shape and place it into the prepared loaf pan. Smooth out the top evenly for an attractive finish and even cooking.
- Prepare Glaze and Apply First Layer: In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard to create the glaze. Spread half of this glaze evenly over the top of the meatloaf.
- Bake Meatloaf: Bake the meatloaf in the preheated oven for 45 minutes. This initial baking allows the meat to cook and the glaze to set.
- Apply Second Layer of Glaze and Continue Baking: Remove the loaf from the oven, spread the remaining glaze on top, then return it to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) ensuring it is fully cooked.
- Rest and Serve: Allow the meatloaf to rest for 10 minutes after baking to let the juices redistribute. Slice and serve warm.
Notes
- Do not overmix the meat to keep the meatloaf tender and moist.
- Using 80% lean ground beef offers a good balance of flavor and fat for moistness.
- Letting the meatloaf rest helps in easier slicing and prevents juices from running out.
- Internal temperature of 160°F (71°C) ensures the meatloaf is safely cooked.
- Feel free to customize with herbs like parsley or swap Worcestershire sauce for soy sauce for a different flavor twist.
