Description
A classic homemade meatloaf recipe featuring ground beef mixed with breadcrumbs, milk, and a blend of flavorful seasonings. Topped with a tangy and sweet ketchup-based glaze, this traditional comfort food is baked to juicy perfection and perfect for family dinners.
Ingredients
Scale
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.
- Prepare Breadcrumb Mixture: In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 2 minutes so the breadcrumbs can absorb the milk, creating a moist base for the meatloaf.
- Mix Meatloaf Ingredients: Add ground beef, finely chopped onion, minced garlic, eggs, Worcestershire sauce, ketchup, dried thyme, salt, and black pepper to the breadcrumb mixture. Gently mix all ingredients until just combined, taking care not to overmix, which can toughen the meatloaf.
- Shape Meatloaf: Form the meat mixture into a loaf shape and place it in the prepared loaf pan. Smooth out the top evenly for consistent cooking.
- Prepare and Apply Glaze: In a small bowl, mix together ketchup, brown sugar, and Dijon mustard to create the glaze. Spread half of this glaze evenly over the top of the meatloaf before baking.
- Bake: Bake the meatloaf in the preheated oven for 45 minutes. Then remove it briefly, spread the remaining glaze over the top, and return it to bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C), ensuring the meatloaf is fully cooked.
- Rest and Serve: Let the meatloaf rest for 10 minutes after baking. This allows the juices to redistribute, making for easier slicing and a more flavorful serving.
Notes
- Use 80% lean ground beef for a good balance of flavor and moisture.
- Do not overmix the meat to keep the texture tender.
- Check internal temperature with a meat thermometer to ensure food safety.
- You can substitute beef with ground turkey or chicken for a lighter version.
- Letting the meatloaf rest before slicing helps maintain juiciness.
