Epic Meatloaf
A comforting meatloaf recipe that blends flavors and nostalgia, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 pounds ground beef (or ground turkey for a leaner option) Use lean ground beef for a moist meatloaf without being greasy.
- 1 cup breadcrumbs Try swapping with crushed oats for a gluten-free version.
- 1 cup milk Dairy or nut milk works wonderfully.
- 1 large onion, finely chopped Or use shallots for a sweeter touch.
- 2 cloves garlic, minced
- 2 large eggs
- ¼ cup fresh parsley, chopped Or dried parsley if you’re short on fresh herbs.
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon mustard Adds a lovely zing.
- ½ cup ketchup For that classic glaze; barbecue sauce works too.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C), letting it warm while you concoct your masterpiece.
- Sauté the Aromatics: In a skillet over medium heat, add a splash of olive oil. Toss in the chopped onion and garlic, sautéing until they turn translucent and aromatic, about 5-7 minutes.
- Mix the Mixture: In a large bowl, combine the ground beef, breadcrumbs, sautéed onion and garlic, milk, eggs, parsley, Worcestershire sauce, mustard, salt, and pepper. Use your hands to ensure everything is evenly mixed.
- Shape Your Loaf: Transfer the mixture into a loaf pan or form it into a free-form loaf on a baking sheet lined with parchment.
- Top with Ketchup: Slather the top of your meatloaf with ketchup for that signature glaze.
- Bake: Slide it into the oven for about an hour, until the internal temperature reaches 160°F (70°C).
- Rest Before Slicing: Once out of the oven, allow your Epic Meatloaf to rest for 10-15 minutes before slicing.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, slice it and freeze in individual portions. When ready to enjoy, reheat slices in the oven at 350°F (175°C) until warmed through.