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Classic Meatloaf

This classic meatloaf recipe is juicy, tender, and topped with a sweet and tangy brown sugar ketchup glaze. Made with ground beef, onion, and a simple breadcrumb-and-milk mixture, this easy homemade meatloaf bakes in about an hour and tastes just like Mom used to make. It's the ultimate comforting meatloaf for weeknight family dinners.

By Sefa Tedik Published

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Sliced classic meatloaf with a shiny brown sugar ketchup glaze on a white serving platter
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Instructions

  1. Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil. To start the meatloaf, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 finely diced medium yellow onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent. Add 2 minced garlic cloves and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let the onion mixture cool for 5 minutes.

  2. In a large bowl, stir together ¾ cup plain dry breadcrumbs and ½ cup whole milk and let soak for 5 minutes. This soaked mixture is what keeps your meatloaf moist. Add 2 lightly beaten large eggs, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, ¼ cup chopped fresh parsley, 1½ teaspoons kosher salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, and the cooled onion mixture, and stir to combine. Add 2 pounds ground beef and mix gently with your hands just until combined; overmixing makes the meatloaf dense and tough.

  3. Transfer the meatloaf mixture to the prepared baking sheet and shape it into a loaf about 9 inches long, 5 inches wide, and 2 inches tall. Smooth the top and sides with damp hands so the meatloaf bakes evenly.

  4. In a small bowl, whisk together ¾ cup ketchup, 3 tablespoons packed light brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard until the sugar dissolves. Brush half of the meatloaf glaze (about ½ cup) evenly over the top and sides of the loaf. Set the remaining ½ cup glaze aside.

  5. Bake the meatloaf for 45 minutes. Remove it from the oven, brush with the remaining ½ cup glaze, and bake for another 10 to 20 minutes, until the glaze is sticky and an instant-read thermometer inserted into the center of the meatloaf reads 160°F.

  6. Let the meatloaf rest on the baking sheet for 10 minutes so the juices settle and the slices hold together. Cut the meatloaf into 8 slices, each about 1 inch thick, and serve warm.

Tips

For the most tender meatloaf, mix the ground beef with your hands just until everything is combined, and don't pack it tightly when shaping. Use 85% lean ground beef; leaner beef makes a dry meatloaf. For a richer flavor, swap in 1½ pounds ground beef plus ½ pound ground pork. An instant-read thermometer is the best way to know your meatloaf is done: pull it at 160°F in the center.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To freeze, wrap cooled meatloaf slices individually in plastic wrap and foil and freeze for up to 3 months. Reheat slices covered in a 325°F oven for 15 to 20 minutes, or in the microwave with 1 teaspoon water per slice. You can also freeze the shaped, unbaked meatloaf for up to 3 months; thaw it overnight in the refrigerator and add 5 to 10 minutes to the baking time.

Serving suggestions

Classic meatloaf pairs perfectly with mashed potatoes, green beans, roasted carrots, or mac and cheese. Leftover meatloaf makes a great sandwich the next day on toasted white bread with an extra spoonful of glaze.

  • Autumn
  • Baked
  • Beef
  • Freezer friendly
  • Kids love it
  • Main Courses
  • Winter

Source: https://panfold.com/recipe/classic-meatloaf

Classic Meatloaf