Description
A classic and comforting meatloaf recipe that combines ground beef, onions, breadcrumbs, and a tangy-sweet glaze made from ketchup, brown sugar, and mustard. This easy-to-make dish bakes to juicy perfection and is loved by the whole family.
Ingredients
Scale
Main Ingredients
- 1 pound Ground Beef (80/20 for flavor and moisture)
- 1 medium Yellow Onion, finely chopped
- 1 cup Fine Bread Crumbs (preferably fresh)
- 1 large Egg, beaten
- 1/2 cup Milk (dairy or any non-dairy substitute)
- 1 teaspoon Salt
- 1/2 teaspoon Ground Pepper
Glaze
- 1/2 cup Ketchup
- 1 tablespoon Brown Sugar
- 1 tablespoon Yellow Mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet or casserole dish with foil or parchment paper to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, finely chopped onions, breadcrumbs, soaked milk, and beaten egg. Season well with salt and pepper. Mix gently until just combined to maintain moisture and tenderness.
- Shape the Meatloaf: Form the mixture into a loaf shape approximately 9-10 inches long. Place the shaped loaf onto the prepared baking sheet or dish.
- Prepare the Glaze: In a separate small bowl, whisk together the ketchup, brown sugar, and yellow mustard until smooth. This glaze balances sweetness and tanginess.
- Apply Glaze: Spread the prepared glaze generously over the top of the meatloaf to create a flavorful crust while baking.
- Bake: Place the meatloaf in the preheated oven and bake for 55 to 70 minutes, or until the internal temperature reaches 160°F (70°C), ensuring it is fully cooked but still juicy.
- Rest: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a moister texture.
Notes
- Use fresh breadcrumbs over dried to keep the meatloaf moist.
- Substitute flax eggs for a vegan alternative binding agent if desired.
- Non-dairy milk like almond or soy milk works well in place of regular milk.
- Ensure the internal temperature hits 160°F to guarantee safe consumption.
- Letting the meatloaf rest before slicing improves juiciness and sliceability.
