Description
This Classic Homemade Meatloaf is a hearty, comforting dish made with ground beef, seasoned breadcrumbs, and a flavorful glaze of ketchup, brown sugar, and Dijon mustard. Baked to perfection, it offers a moist, tender texture and is perfect for a satisfying family dinner.
Ingredients
Scale
Meatloaf Mixture
- 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 Oven: Preheat your oven to 375°F (190°C). Prepare a loaf pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Breadcrumb Mixture: In a large mixing bowl, combine the breadcrumbs and milk. Allow them to sit for about 2 minutes so the breadcrumbs can absorb the milk, adding moisture to the meatloaf.
- Mix Meatloaf Ingredients: Add the ground beef, finely chopped onion, minced garlic, eggs, Worcestershire sauce, ketchup, dried thyme, salt, and black pepper to the breadcrumb mixture. Gently mix everything together until just combined, being careful not to overmix to keep the meatloaf tender.
- Shape and Place Loaf: Shape the seasoned meat mixture into a loaf and place it in the prepared loaf pan. Smooth the top with a spatula or your hands to create an even surface.
- Prepare and Apply Glaze: In a small bowl, mix together ketchup, brown sugar, and Dijon mustard to make the glaze. Spread half of this glaze evenly over the top of the meatloaf.
- Bake First Stage: Bake the meatloaf in the preheated oven for 45 minutes. This initial baking helps the meat start to cook and set.
- Apply Remaining Glaze and Finish Baking: Remove the meatloaf from the oven and spread the remaining glaze evenly over the top. Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C), ensuring it is fully cooked.
- Rest and Serve: Once baking is complete, let the meatloaf rest for 10 minutes before slicing. This rest period allows juices to redistribute, resulting in a moist and flavorful dish.
Notes
- Use 80% lean ground beef for the best texture and moisture balance.
- Do not overmix the meatloaf mixture to avoid a dense texture.
- Measuring the internal temperature with a meat thermometer ensures perfect doneness and food safety.
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile.
- Letting the meatloaf rest before slicing helps keep it juicy.
