Description
This easy meatloaf recipe is a classic American comfort food made with a mixture of ground beef, breadcrumbs, and aromatic seasonings. Topped with a sweet and tangy ketchup glaze, it’s baked to juicy perfection and perfect for a family dinner. Ready in about an hour, this hearty dish yields six generous servings.
Ingredients
Scale
Meatloaf
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Glaze
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Mix Meatloaf Ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, finely chopped onion, egg, ketchup, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper. Mix gently until just combined to avoid a dense texture.
- Shape Meatloaf: Transfer the mixture to a lightly greased 9×5-inch loaf pan or shape it into a loaf on a lined baking sheet for a more rustic look.
- Prepare the Glaze: In a small bowl, mix ketchup, brown sugar, and Dijon mustard if using, until smooth and well combined.
- Apply Glaze: Spread the prepared glaze evenly over the top of the meatloaf to create a flavorful crust as it bakes.
- Bake the Meatloaf: Bake the meatloaf in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps juices redistribute for a moist texture. Serve warm with your favorite sides.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender.
- If you prefer a leaner option, use ground turkey or chicken instead of beef.
- The glaze can be customized by adding a bit of hot sauce or honey for extra flavor.
- Use a meat thermometer to check doneness accurately.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.