Description
Herb-Infused Meatloaf
Ingredients:
2 lbs ground beef
3/4 cup breadcrumbs
1/2 cup milk
1 onion, diced
2 cloves garlic, minced
2 eggs
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried parsley
For the glaze:
1/2 cup ketchup
1 tbsp balsamic vinegar
1 tbsp honey
Instructions:
Preheat oven to 375°F (190°C).
Mix beef, breadcrumbs, milk, onion, garlic, eggs, Worcestershire sauce, thyme, and parsley.
Shape into a loaf and place in a baking dish.
Mix glaze ingredients and spread over meatloaf.
Bake for 50-60 minutes, basting occasionally.
Let rest before slicing.
#HerbInfusedMeatloaf
Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a standard 9×5-inch loaf pan or line a baking sheet with parchment paper for a free-form loaf.
2. Soak Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 minutes to allow the crumbs to fully absorb the liquid, which is key for a moist meatloaf.
3. Combine Ingredients: To the soaked breadcrumbs, add the diced onion, minced garlic, eggs, Worcestershire sauce, dried thyme, and dried parsley. Mix these “wet” ingredients thoroughly. Now, add the ground beef. Using your hands or a fork, gently combine just until everything is evenly distributed. Overmixing will result in a dense, tough loaf.
4. Shape the Loaf: Transfer the mixture to your prepared pan or shape it into a firm, even loaf on the baking sheet.
5. Make & Apply Glaze: In a small bowl, whisk together the ketchup, balsamic vinegar, and honey. Spread this glaze evenly over the top and sides of the meatloaf.
6. Bake & Baste: Bake in the preheated oven for 50-60 minutes. For extra flavor, baste the loaf with the pan juices (or a bit more glaze) once or twice during baking.
7. Rest & Serve: Once cooked through (internal temperature of 160°F), remove the meatloaf from the oven. CRUCIALLY, let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring perfect slices.
Serving Suggestions
This hearty meatloaf pairs beautifully with classic comfort sides. Serve thick slices alongside creamy mashed potatoes or buttery roasted garlic potatoes. For a pop of color and freshness, add steamed green beans, glazed carrots, or a simple garden salad. The savory glaze also makes a wonderful complement to sweet cornbread or a crusty dinner roll to soak up the juices.
How-to Summary
Soak breadcrumbs in milk. Gently mix all ingredients with ground beef. Shape into a loaf. Coat with a simple glaze of ketchup, balsamic, and honey. Bake at 375°F for 50-60 minutes. Let rest before slicing for the best texture.
Frequently Asked Questions
Can I use a different type of ground meat? Absolutely. A mix of beef and pork (or veal) is classic. For a leaner option, ground turkey or chicken works, but consider adding an extra tablespoon of olive oil to the mix to prevent dryness.
How can I make this gluten-free? Simply substitute the breadcrumbs with an equal amount of gluten-free breadcrumbs or rolled oats (quick or old-fashioned).
Can I prepare meatloaf ahead of time? Yes. Assemble the loaf (without baking) up to a day in advance. Cover tightly and refrigerate. Let it sit at room temperature for 20-30 minutes before baking as directed.
Why is my meatloaf dry? The most common causes are overmixing the meat, using meat that is too lean (aim for 85/15), or skipping the crucial resting step after baking.
What’s the best way to store leftovers? Cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a splash of broth to maintain moisture.
Common Mistakes to Avoid
- Overmixing: This develops the proteins in the meat, leading to a tough, dense texture. Mix just until combined.
- Skipping the Rest: Cutting into the meatloaf immediately causes all the flavorful juices to run out. Patience is key.
- Packing the Loaf Too Tightly: When shaping, form a cohesive but not overly compacted loaf to maintain a tender crumb.
- Not Testing for Doneness: Oven temperatures vary. Always use a meat thermometer to check for an internal temperature of 160°F.
Conclusion
This Herb-Infused Meatloaf elevates a timeless family favorite with aromatic thyme and parsley and a sweet-tangy glaze. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly moist, flavorful, and satisfying centerpiece for any dinner. It’s a reliable recipe that proves classic comfort food can be both simple and exceptionally delicious.