Description
This easy meatloaf recipe is a classic comfort food made with a savory mix of ground beef, breadcrumbs, and flavorful seasonings, all baked to perfection with a delicious ketchup-based glaze. Perfect for a hearty family dinner, it’s simple to prepare and yields moist, flavorful slices every time.
Ingredients
Meatloaf
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Glaze
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the meatloaf evenly.
- Mix Ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, finely chopped onion, egg, ketchup, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper. Gently mix until just combined to keep the meatloaf tender.
- Shape Meatloaf: Transfer the mixture into a lightly greased 9×5-inch loaf pan or shape it into a loaf on a lined baking sheet, ensuring it’s evenly formed for consistent cooking.
- Prepare Glaze: In a small bowl, stir together ketchup, brown sugar, and Dijon mustard (if using) until smooth, creating a sweet and tangy topping for the meatloaf.
- Glaze Meatloaf: Spread the glaze evenly over the top of the meatloaf, covering all surfaces for maximum flavor and a beautiful caramelized finish.
- Bake: Bake in the preheated oven for 45-55 minutes or until the internal temperature reaches 160°F (71°C), indicating the meat is fully cooked and safe to eat.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, resulting in moist slices. Then slice and serve warm with your favorite sides.
Notes
- Use a meat thermometer to check for doneness and ensure the internal temperature hits 160°F (71°C).
- For extra moisture, you can substitute half the beef with pork or add a tablespoon of olive oil to the mixture.
- Feel free to customize the glaze by adding a splash of vinegar or hot sauce for extra tang or heat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Resting the meatloaf before slicing is key to avoiding dry, crumbly pieces.
