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homemade Meatloaf

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Total Time: 1 hour 25 minutes (Active: 20 minutes | Inactive: 1 hour 5 minutes)
Difficulty: Easy
Intensity: Low effort, mostly hands-off baking time
Yield: 6-8 servings
Cuisine: American Comfort Food

Introduction

Nothing says home cooking quite like a perfectly seasoned, juicy meatloaf fresh from the oven. This classic recipe balances savory meat with a sweet-and-tangy glaze, creating a comforting centerpiece that feeds a family with plenty left for legendary sandwiches the next day. With simple techniques and accessible ingredients, this recipe delivers consistently delicious results that will have everyone asking for seconds.

Ingredients

For the Meatloaf:

  • 2 lbs ground beef (80/20 blend for optimal juiciness)

  • 1 cup breadcrumbs (plain, or substitute with crushed crackers)

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • 2 large eggs, lightly beaten

  • ¾ cup whole milk

  • ¼ cup fresh parsley, finely chopped

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1½ teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

  • ½ teaspoon paprika

For the Glaze:

  • ½ cup ketchup

  • 2 tablespoons brown sugar, packed

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Worcestershire sauce

Equipment:

  • 9×5-inch loaf pan

  • Mixing bowls

  • Measuring cups and spoons

  • Small saucepan (for glaze)

  • Meat thermometer (highly recommended)

Instructions

Step 1: Preparation & Mixing (15 minutes)

  1. Preheat oven to 350°F (175°C).

  2. Sauté aromatics: In a small skillet over medium heat, sauté the diced onion with a teaspoon of oil until softened and translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant. Set aside to cool slightly.

  3. Soak breadcrumbs: In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the liquid.

  4. Combine ingredients: To the breadcrumb mixture, add the ground beef, cooled onion-garlic mixture, eggs, parsley, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and paprika.

  5. Mix gently: Using clean hands or a fork, mix until just combined. Overmixing can result in a dense, tough meatloaf. The mixture will be moist but should hold together when pressed.

Step 2: Shaping & Initial Baking (40 minutes)

  1. Transfer to pan: Lightly grease your loaf pan. Press the meat mixture into the pan, shaping it into a uniform loaf that touches all sides.

  2. Optional free-form method: For better browning on all sides, you can shape the mixture into a loaf on a parchment-lined baking sheet with a rim.

  3. Initial bake: Place the loaf pan (or baking sheet) in the preheated oven. Bake uncovered for 40 minutes.

Step 3: Prepare & Apply Glaze (5 minutes)

  1. Make glaze: While the meatloaf bakes, combine all glaze ingredients in a small saucepan. Warm over low heat for 3-4 minutes, stirring until the brown sugar dissolves and the mixture is smooth. Alternatively, whisk together in a bowl.

  2. Apply glaze: After 40 minutes of baking, carefully remove the meatloaf from the oven. Using a spoon or pastry brush, evenly spread about two-thirds of the glaze over the top and sides of the meatloaf.

  3. Note: If using a loaf pan, you may want to carefully drain any accumulated fat before applying the glaze.

Step 4: Final Baking & Resting (25 minutes + 10 minutes resting)

  1. Finish baking: Return the glazed meatloaf to the oven. Bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part.

  2. Rest: Transfer the meatloaf from the oven and let it rest in the pan for at least 10 minutes. This crucial step allows the juices to redistribute, ensuring a moist slice that holds together when cut.

  3. Final touch: Warm the remaining glaze and serve it on the side or drizzle a little extra over sliced portions.

Serving Suggestions

Serve thick slices of warm meatloaf with classic comfort sides:

  • Creamy mashed potatoes or buttery mashed cauliflower

  • Garlic green beans or roasted carrots

  • A simple garden salad

  • For leftovers: make a sensational meatloaf sandwich on toasted bread with lettuce, tomato, and a swipe of mayonnaise.

Storage & Reheating

  • Refrigeration: Cool completely, then store in an airtight container for up to 4 days.

  • Freezing: Wrap individual slices or the whole cooled meatloaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

  • Reheating: For best results, reheat slices in a covered oven-safe dish at 325°F (160°C) for 15-20 minutes, or until warmed through. Microwave reheating is quick but can dry out the edges.

Nutrition Information

Per serving (based on 8 servings):

  • Calories: 415 kcal

  • Total Fat: 23g

    • Saturated Fat: 8g

  • Cholesterol: 135mg

  • Sodium: 890mg

  • Total Carbohydrates: 22g

    • Dietary Fiber: 1g

    • Sugars: 10g

  • Protein: 29g

*Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For a leaner version, consider using 90/10 ground beef or a mix of ground beef and ground turkey, and reduce the glaze quantity.*

Chef’s Tips & Variations

  • Moisture is key: Don’t skip the milk-soaked breadcrumbs—they’re the secret to a tender texture.

  • Customize it: Add ½ cup of grated carrot or zucchini to the mix for hidden vegetables. A handful of grated sharp cheddar cheese mixed in adds wonderful richness.

  • For a smoky twist: Substitute ¼ cup of the ketchup in the glaze with barbecue sauce.

  • Perfect slices: Use a sharp serrated knife and clean it between cuts for neat presentation.

  • Double batch: This recipe doubles beautifully for a crowd. Use two loaf pans and increase baking time by 10-15 minutes, checking the internal temperature.

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