Description
This Classic Homemade Meatloaf recipe delivers a moist, flavorful comfort food favorite perfect for family dinners. Made with ground beef, breadcrumbs, and a tangy ketchup glaze, it’s easy to prepare and baked to perfection, offering a delicious and satisfying meal.
Ingredients
Scale
Main Ingredients
- 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 Ingredients
- 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 ensure easy removal of the meatloaf after baking.
- Prepare Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2 minutes so the breadcrumbs absorb the milk and soften.
- Mix Meatloaf Ingredients: Add the ground beef, finely chopped onion, minced garlic, eggs, Worcestershire sauce, 1/4 cup ketchup, dried thyme, salt, and black pepper to the breadcrumb mixture. Gently mix everything together until just combined, being careful not to overmix to keep the meatloaf tender.
- Shape Meatloaf: Form the mixture into a loaf shape and place it into the prepared loaf pan. Smooth the top to ensure even cooking.
- Prepare and Apply Glaze: In a small bowl, stir together 1/4 cup ketchup, brown sugar, and Dijon mustard to make the glaze. Spread half of this glaze evenly over the top of the meatloaf before baking.
- Bake Meatloaf: Bake the meatloaf in the preheated oven for 45 minutes. After that time, remove the meatloaf from the oven and spread the remaining glaze over the top. Return it to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for 10 minutes. This resting period allows juices to redistribute, making it easier to slice and more flavorful when served.
Notes
- To prevent the meatloaf from drying out, avoid over-mixing the meat mixture.
- You can substitute ground beef with a mix of ground pork and beef for a richer flavor.
- Letting the meatloaf rest after baking is crucial for slicing neat pieces without crumbling.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F (71°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
