Description
Classic Glazed Meatloaf
Ingredients
For the Meatloaf:
2 lbs ground beef (80/20 for best flavor)
1 cup breadcrumbs
1/2 cup milk
2 large eggs
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
For the Glaze:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Directions
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
Mix the Meatloaf: In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix until just combined—don’t overmix!
Shape the Loaf: Place the meat mixture into the prepared loaf pan or shape it into a loaf on a lined baking sheet.
Make the Glaze: In a small bowl, whisk together ketchup, brown sugar, and Worcestershire sauce. Spread half of the glaze evenly over the top of the meatloaf.
Bake: Bake the meatloaf for 40-45 minutes. Remove from the oven, spread the remaining glaze on top, and bake for another 15 minutes, or until fully cooked (internal temp of 160°F/71°C).
Rest and Serve: Let the meatloaf rest for 5-10 minutes before slicing. Serve with mashed potatoes or your favorite sides!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6-8
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a foolproof meatloaf. First, preheat your oven to 375°F (190°C) and line a standard 9×5-inch loaf pan with parchment paper, letting the edges overhang for easy removal. In a small bowl, soak the breadcrumbs in the milk for 5 minutes to create a panade, which ensures a tender texture. In a large bowl, lightly beat the eggs. Add the softened breadcrumb mixture, finely chopped onion, minced garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix these wet ingredients thoroughly before adding the ground beef. Using your hands or a fork, gently combine everything until just incorporated—overmixing leads to a dense, tough loaf. Transfer the mixture to the prepared pan, shaping it into an even loaf. Bake for 40 minutes before adding the glaze.
Serving Suggestions
This classic meatloaf is the centerpiece of a comforting meal. Serve thick slices alongside creamy mashed potatoes and a simple gravy made from the pan drippings. For a colorful plate, add steamed green beans, glazed carrots, or buttery corn. Leftover meatloaf makes excellent sandwiches the next day on toasted bread with a smear of mayonnaise and lettuce.
How-to Summary
In summary: Soak breadcrumbs in milk. Mix all non-meat ingredients first, then gently combine with ground beef. Shape into a loaf in a parchment-lined pan. Bake at 375°F for 40 minutes, apply half the glaze, then bake 15-20 minutes more until the internal temperature reaches 160°F. Always let it rest before slicing.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes. A blend of beef and pork (or turkey) is common. For leaner meats like turkey, add an extra tablespoon of ketchup or a splash of olive oil to maintain moisture.
How do I prevent a soggy bottom?
Using a baking sheet instead of a loaf pan allows for better air circulation and prevents steaming. If using a pan, the parchment paper liner helps.
Can I make meatloaf ahead of time?
Absolutely. Assemble the loaf, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the cook time.
What’s the best way to store leftovers?
Cool completely, then store slices in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave.
Why is my meatloaf dry?
The most common causes are overmixing the meat, using lean beef (aim for 80/20), or overcooking. Using a digital meat thermometer is crucial.
Common Mistakes to Avoid
- Overmixing: This develops the proteins in the meat, resulting in a tough, dense texture. Mix until just combined.
- Skipping the Rest: Slicing immediately causes the juices to run out. Letting it rest for 10 minutes allows them to redistribute.
- Guessing Doneness: Relying on time or color alone is unreliable. Always use a meat thermometer for an accurate 160°F internal temperature.
- Using Fresh Breadcrumbs Incorrectly: If substituting fresh bread for dry crumbs, reduce the milk slightly to avoid a wet mixture.
Conclusion
This Classic Glazed Meatloaf recipe is a timeless, satisfying dish that brings comfort to any family dinner. By following the step-by-step guide and heeding the common mistakes, you can achieve a perfectly moist, flavorful loaf with a tangy-sweet glaze every time. It’s a versatile recipe that welcomes personal touches, making it a reliable staple in your cooking repertoire. Enjoy the process and the delicious results!