Tender, juicy, and packed with flavor – meatloaf is the ultimate comfort food. This detailed recipe will guide you to make a perfectly moist and flavorful meatloaf with a caramelized glaze, just like mom used to make.
Ingredients (Serves 6-8)
For the Meatloaf:
- 2 lbs ground beef (80/20 for juiciness)
- 1 small onion (finely diced)
- 3 garlic cloves (minced)
- 1 cup breadcrumbs (panko or plain)
- ½ cup whole milk
- 2 large eggs
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
For the Glaze:
- â…“ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
Step-by-Step Instructions
1. Preheat the Oven
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Prepare the Meatloaf Mixture
- Soak the Breadcrumbs: In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to absorb and soften (this keeps the meatloaf moist).
- Mix the Meat: In a large mixing bowl, combine ground beef, soaked breadcrumbs, onion, garlic, eggs, ketchup, Worcestershire sauce, mustard, thyme, parsley, salt, and pepper.
- Mix Gently: Use your hands or a spoon to gently mix. Be careful not to overwork the meat, as this can make the meatloaf dense.
3. Shape the Meatloaf
- Form the Loaf: Transfer the meat mixture onto the prepared baking sheet or loaf pan. Shape into a loaf, approximately 9×5 inches.
- Smooth the Top: Pat down the top gently to ensure even cooking.
4. Make the Glaze
- Combine Glaze Ingredients: In a small bowl, mix ketchup, brown sugar, vinegar, and Worcestershire sauce.
- Glaze the Meatloaf: Brush half of the glaze over the meatloaf before baking. Reserve the rest for later.
5. Bake the Meatloaf
- Initial Bake: Place the meatloaf in the oven and bake for 45 minutes.
- Add More Glaze: Remove the meatloaf from the oven and brush the remaining glaze over the top.
- Finish Baking: Return to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
6. Rest and Serve
- Rest the Meatloaf: Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute, keeping it moist.
- Slice and Serve: Serve with mashed potatoes, roasted vegetables, or green beans for a hearty meal.
Pro Tips for Perfect Meatloaf:
- Use a Meat Thermometer: Ensure the meatloaf reaches 160°F (71°C) internally for safe consumption.
- Add Moisture: The breadcrumb and milk mixture (panade) is key to keeping the meatloaf tender and moist.
- Mix of Meats: For richer flavor, use a combination of ground beef, pork, and veal (â…“ of each).
- Extra Veggies: Add finely diced carrots, celery, or bell peppers to the meat mixture for more flavor and moisture.
Recipe Notes:
- Storage: Leftover meatloaf can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Make Ahead: Assemble the meatloaf ahead of time and refrigerate for up to 24 hours before baking.