Meatloaf is a classic comfort food, but when it’s made just right, it can be a real showstopper. This Test Kitchen’s favorite all-beef meatloaf recipe delivers a juicy, flavorful, and tender loaf that’s sure to please everyone at the dinner table. Using simple ingredients and easy-to-follow steps, this meatloaf is packed with flavor and finished with a savory glaze. Let’s get started!
Ingredients:
- 2 lbs ground beef (80% lean)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil
For the Glaze:
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Prepare the Ingredients
In a small skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and cook until soft and translucent, about 4-5 minutes. Remove from heat and let cool slightly.
3. Make the Meatloaf Mixture
In a large bowl, combine the ground beef, cooked onions and garlic, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, pepper, thyme, and smoked paprika (if using). Mix everything together gently with your hands or a spoon, being careful not to overwork the meat. This ensures the meatloaf stays tender.
4. Shape the Meatloaf
Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape it into a loaf that’s about 8 inches long and 4 inches wide. If using a loaf pan, press the mixture evenly into the pan.
5. Prepare the Glaze
In a small bowl, mix together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Brush half of the glaze over the top of the meatloaf before baking.
6. Bake the Meatloaf
Place the meatloaf in the preheated oven and bake for 45 minutes. After 45 minutes, remove the meatloaf and brush the remaining glaze on top. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C).
7. Rest and Serve
Once fully cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
Serve with mashed potatoes, steamed vegetables, or a side salad for a classic and satisfying meal.
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Frequently Asked Questions (FAQs)
1. Can I substitute the breadcrumbs?
Yes, you can use crushed crackers, oats, or panko as a substitute for breadcrumbs. Gluten-free breadcrumbs are also an option for those with dietary restrictions.
2. How can I make this meatloaf healthier?
To lighten up the meatloaf, you can use ground turkey or a mixture of ground beef and turkey. Additionally, you can use whole wheat breadcrumbs and reduce the sugar in the glaze.
3. Can I freeze meatloaf?
Yes, you can freeze meatloaf before or after baking. If freezing before baking, shape the meatloaf and wrap it tightly in plastic wrap and foil. Thaw in the fridge before baking. If freezing after baking, allow the meatloaf to cool completely, then wrap and freeze for up to 3 months.
4. Why is my meatloaf dry?
Overmixing the meat can lead to a dry, tough meatloaf. Also, make sure you’re not overcooking it. Use a meat thermometer to ensure it reaches 160°F (70°C) and then let it rest before slicing.
5. What can I serve with meatloaf?
Classic sides like mashed potatoes, roasted vegetables, or a simple salad pair well with meatloaf. You can also serve it with rice, pasta, or even garlic bread for a more indulgent meal.