Description
This Classic Meatloaf recipe combines a savory blend of ground beef, breadcrumbs, and seasonings, topped with a flavorful glaze of ketchup, brown sugar, Worcestershire sauce, and mustard. Perfectly baked to juicy perfection, this meatloaf is a comforting and timeless dish ideal for family dinners.
Ingredients
Units
Scale
Meatloaf
- 1 large egg
- 1/3 cup milk
- 1 tsp Worcestershire sauce
- 1/2 cup plain breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/2 cup minced onion
- 1.5 lbs ground beef (80/20)
Glaze
- 1/2 cup ketchup
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 1 tsp yellow mustard
Instructions
- Preheat and prepare mixtures: Preheat your oven to 350ºF. In a small bowl, whisk together the egg, milk, and Worcestershire sauce until well combined. In another small bowl, mix the breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper. Mince the onion finely.
- Combine meatloaf ingredients: In a large bowl, add the ground beef, egg mixture, breadcrumb mixture, and minced onion. Use clean hands to gently mix everything together until evenly combined, taking care not to over mix to keep the meatloaf tender.
- Shape the meatloaf: Transfer the mixture to a rimmed baking dish and shape into a loaf approximately 4 inches wide, 8 inches long, and 2 inches tall to ensure even cooking.
- Prepare and apply glaze: In a small bowl, combine ketchup, brown sugar, Worcestershire sauce, and yellow mustard to create the glaze. Spread this glaze evenly over the top and sides of the meatloaf for a sweet and tangy finish.
- Bake the meatloaf: Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the internal temperature reaches 165ºF, ensuring the meatloaf is safe to eat and juicy inside.
- Rest and serve: Remove the meatloaf from the oven and allow it to rest for 5 to 10 minutes. This resting period helps the juices redistribute, making slicing easier and the meatloaf more flavorful. Slice into 7 servings and serve warm.
Notes
- Do not over mix the meat mixture to avoid a dense meatloaf.
- Use a meat thermometer to check for the internal temperature of 165ºF for food safety.
- Letting the meatloaf rest after baking helps it retain juices and slice cleanly.
- Breadcrumbs help hold the meatloaf together while keeping it moist.
- You can customize the glaze to your taste by adjusting the brown sugar or mustard levels.
Nutrition
- Serving Size: 1 slice (approx. 1/7th of loaf)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
