Classic Meatloaf
A warm, timeless comfort dish that brings family together with savory beef and a sweet-tangy glaze.
Ingredients
Main Ingredients
- 1.5 pounds ground beef prefer 80/20 for juicy loaf or mix with turkey for leanness
- 1 cup breadcrumbs or panko for extra texture; gluten-free breadcrumbs for GF
- 0.5 cup milk or unsweetened plant milk
- 1 large egg, beaten acts as binder; for egg-free, use 1/4 cup mashed potato or flax egg
- 1 small onion, finely chopped gives sweet, savory depth
- 2 cloves garlic, minced aromatic backbone
- 0.25 cup grated Parmesan optional — adds umami
- 2 tablespoons Worcestershire sauce or soy sauce for a twist
- 1 tablespoon Dijon mustard brightens the mix
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
For the Glaze
- 0.5 cup ketchup sweet, tangy finish
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly oil a loaf pan or line a baking sheet.
- In a large bowl, soak breadcrumbs in milk for 2 minutes until softened.
- Add the beaten egg, chopped onion, minced garlic, Parmesan, Worcestershire sauce, Dijon, thyme, salt, and pepper to the breadcrumb mixture. Stir until combined.
- Gently fold in the ground beef, mixing until just combined.
- Shape meat mixture into a loaf and place it on the prepared pan or press into the loaf pan.
- Mix glaze ingredients until smooth. Spread two-thirds of the glaze over the top of the loaf.
Cooking
- Bake for 45–55 minutes (pan) or 55–65 minutes (loaf pan), until the internal temperature reaches 160°F (71°C). Halfway through, brush with the remaining glaze.
- Let the meatloaf rest for 10 minutes before slicing.
Notes
For variations, swap ground beef with pork or turkey, tuck in a layer of cheese, or top with cranberry glaze for festive occasions. Can be paired with mashed potatoes and green veggies.