Description
This Classic Homemade Meatloaf recipe offers a comforting and savory dish made with a mixture of ground beef, breadcrumbs, and a flavorful glaze topping. Perfectly baked to juicy perfection, this meatloaf combines traditional ingredients for a hearty meal that serves six.
Ingredients
Scale
Meatloaf
- 2 pounds ground beef (80% lean)
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine the breadcrumbs with milk and let them sit for 2 minutes to absorb the liquid, creating a moist base for the meatloaf.
- Mix Ingredients: Add the ground beef, finely chopped onion, minced garlic, eggs, Worcestershire sauce, ketchup, dried thyme, salt, and black pepper to the soaked breadcrumbs. Gently mix everything until just combined, being careful not to overmix to keep the meatloaf tender.
- Shape the Meatloaf: Form the meat mixture into a loaf shape and place it into the prepared loaf pan. Smooth the top evenly.
- Prepare and Apply Initial Glaze: In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to create the glaze. Spread half of this glaze evenly over the top of the meatloaf.
- Bake and Apply Second Glaze: Bake the meatloaf for 45 minutes. Remove it from the oven, spread the remaining glaze on top, then return the meatloaf to bake for an additional 15 minutes or until a meat thermometer inserted in the center reads 160°F (71°C).
- Rest Before Serving: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute, then slice and serve warm.
Notes
- For best flavor, use fresh thyme if available instead of dried.
- Do not overmix the meat mixture to keep the meatloaf tender and moist.
- Ensure the internal temperature reaches 160°F (71°C) to guarantee it is fully cooked and safe to eat.
- Letting the meatloaf rest after baking improves juiciness and makes slicing easier.
- You can add finely chopped vegetables like bell peppers or carrots to increase nutrition and texture.
