Description
Classic Homemade Meatloaf Recipe
Ingredients
For the Meatloaf:
2 lbs ground beef (80/20 mix)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup breadcrumbs (panko or regular)
1/2 cup milk
2 large eggs
2 tablespoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
For the Glaze:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it.
Prepare the Meatloaf Mixture:
In a large bowl, combine breadcrumbs and milk. Let it sit for 2 minutes to soak.
Add the ground beef, chopped onion, garlic, eggs, Worcestershire sauce, parsley, thyme, smoked paprika, salt, and pepper.
Mix gently until just combined. Avoid overmixing to keep the meatloaf tender.
Shape the Meatloaf:
Transfer the mixture onto the prepared baking sheet. Shape it into a loaf or press it into a loaf pan.
Make the Glaze:
In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar.
Spread half of the glaze over the meatloaf.
Bake the Meatloaf:
Bake the meatloaf in the preheated oven for 45 minutes.
Remove from the oven and spread the remaining glaze on top. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
Rest and Serve:
Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley and serve with mashed potatoes or roasted vegetables.
Tips:
Substitute half the ground beef with ground pork for added flavor.
Add finely chopped bell peppers or shredded carrots to the mix for extra texture.
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6-8
This homemade meatloaf is tender, flavorful, and topped with a sweet and tangy glaze. Perfect for a comforting family dinner!
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Step-by-Step Guide
1. Soak the Breadcrumbs: In your large mixing bowl, combine the breadcrumbs and milk. Let this sit for a full 2 minutes to create a “panade,” which is key for a moist, tender texture.
2. Combine Ingredients: Add all remaining meatloaf ingredients to the bowl with the soaked breadcrumbs. Using clean hands or a fork, mix gently until everything is just incorporated. Overmixing will lead to a dense, tough loaf.
3. Test for Seasoning (Optional but Recommended): Take a small spoonful of the mixture, form it into a tiny patty, and cook it in a skillet over medium heat. Taste and adjust the salt or seasoning in the main mixture if needed.
4. Shape and Glaze: Form the mixture into a free-form loaf on your prepared baking sheet. This allows for better caramelization. Apply the first half of the glaze evenly over the top and sides.
5. Bake in Two Stages: Bake at 375°F for 45 minutes. Remove, apply the remaining glaze, and bake for a final 15 minutes. Always verify doneness with a meat thermometer.
6. The Crucial Rest: Let the meatloaf rest on the pan for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring it holds its shape.
Serving Suggestions
Classic meatloaf pairs beautifully with creamy mashed potatoes and green beans. For a modern twist, serve it sliced on toasted brioche buns with a dollop of garlic aioli. Leftovers make an excellent sandwich the next day, or can be crumbled into a breakfast hash with potatoes and eggs.
How-to Summary
Soak breadcrumbs in milk, gently mix with remaining ingredients, shape into a loaf, and apply a sweet-tangy glaze. Bake at 375°F for 45 minutes, add more glaze, and bake 15 more minutes until the internal temperature reaches 160°F. Rest for 10 minutes before slicing.
Frequently Asked Questions
Can I make meatloaf ahead of time? Yes. Assemble the loaf, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
What’s the best way to store leftovers? Store sliced meatloaf 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.
Can I freeze meatloaf? Absolutely. Bake and cool the meatloaf completely. Wrap the whole loaf or individual slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Why did my meatloaf fall apart? This is usually due to insufficient binding agents (eggs, breadcrumbs) or slicing immediately after baking. Ensure you use two eggs and let the loaf rest fully before cutting.
Can I use a different type of meat? Yes. A blend of beef, pork, and veal is classic. For a leaner option, use ground turkey or chicken, but add an extra tablespoon of olive oil to the mixture to prevent dryness.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and creates a tough, dense texture. Mix until just combined.
- Using Lean Meat: An 80/20 fat ratio is ideal for flavor and moisture. Very lean meat will result in a dry loaf.
- Skipping the Resting Time: Slicing too soon causes the juices to run out, leaving you with crumbly, dry slices.
- Not Using a Thermometer: Guessing doneness can lead to undercooking or dry, overcooked meat. 160°F is the target.
- Packing it Tightly in a Pan: A loaf pan steams the meatloaf. For a better crust, shape it on a baking sheet or use a broiler pan.
Conclusion
This classic homemade meatloaf is more than just a recipe; it’s a blueprint for a comforting, reliable family meal. By following the detailed steps, avoiding common pitfalls, and using the provided tips for customization, you can master this timeless dish. The sweet and tangy glaze perfectly complements the savory, herb-infused loaf, making it a dinner table favorite that is both satisfying and surprisingly simple to perfect.