Classic Meatloaf with Glaze

Classic meatloaf always reminds me of cozy family dinners when I was growing up. With its tender texture and sweet tangy glaze, this recipe captures that classic flavor and never fails to please a crowd. Whether I am serving this to kids or friends, there are never leftovers.

This was the first meal I learned to make with my grandma She always said the secret is to mix by hand for the best texture and after years of making it I totally agree

Ingredients

• Ground beef: Choose 80 20 blend for the best balance of flavor and moisture Fresh beef gives the most tender loaf
• Breadcrumbs: Use plain for classic flavor They help bind and keep the loaf from being dense
• Egg: Acts as a binder and keeps things light Look for large fresh eggs
• Milk: Adds moisture to the mix Whole milk brings extra richness
• Worcestershire sauce: Gives umami depth and an old fashioned flavor Look for a brand with real anchovy for best taste
• Minced onion: Brings sweetness and subtle bite Use fresh and finely minced
• Italian seasoning: Adds herby depth with oregano basil and thyme Try to find a fresh blend for better aroma
• Garlic powder: A gentle punch of allium Choose a fresh jar for best flavor
• Salt: Essential for seasoning Every sprinkle counts
• Black pepper: Freshly cracked if possible for bright bite
• Ketchup: Sweet tang and the classic base for the glaze Use a brand with no corn syrup for best results
• Brown sugar: Creates glossy caramelization in the glaze Dark brown sugar for a deeper flavor
• Yellow mustard: Adds zing to the glaze Classic yellow is best for both color and a familiar tang

Step by Step Instructions

Prep the Oven:

Preheat your oven to 350 degrees F and set out your baking dish This gets everything ready for an even bake and crisp edges

Mix the Wet Ingredients:

In a small bowl whisk together the egg milk and Worcestershire sauce until smooth This ensures even distribution throughout the meat

Combine the Dry Mix:

In another small bowl stir together the breadcrumbs Italian seasoning garlic powder salt and pepper Mixing first helps keep the seasonings balanced throughout the loaf

Mince the Onion:

Finely chop half a cup of onion Go small so the pieces cook through and blend easily into the meat

Build the Meatloaf Mixture:

Place the ground beef in a large mixing bowl Add in the egg mixture breadcrumb mixture and minced onions Mix with your hands until everything is just combined Do not overmix or your loaf might be tough

Shape the Loaf:

Gently shape the mixture into a loaf on a rimmed baking dish Try for about 4 inches wide 8 inches long and 2 inches tall This shape helps bake evenly

Make the Glaze:

In a small bowl stir together ketchup brown sugar Worcestershire sauce and mustard until smooth This is your sweet tangy topping

Glaze the Meatloaf:

Spread the glaze generously over the top and sides of the shaped loaf Making sure every inch is covered helps lock in moisture and give that shiny finish

Bake the Meatloaf:

Bake for 50 to 55 minutes until an internal thermometer reads 165F Let it rest for 5 to 10 minutes after baking so juices can redistribute which keeps every slice juicy

Serve:

Slice the rested meatloaf into thick pieces Serve hot with your favorite sides like mashed potatoes or green beans

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Whenever I make this recipe I look forward to the rich aroma filling the kitchen My favorite part has always been the sweet sticky glaze that my mom used to swipe off the baking pan when she thought no one was looking Meatloaf night meant everyone would gather before dinner just to sneak a taste

Storage Tips

Let the meatloaf cool completely before wrapping it in foil or storing in an airtight container in the fridge It keeps fresh for up to four days and can be reheated in slices in the oven To freeze wrap individual slices tightly and store for up to two months Thaw overnight in the fridge before warming

Ingredient Substitutions

If you are out of Italian seasoning try a mix of dried oregano basil and thyme Ground turkey can work instead of beef for a lighter loaf Gluten free breadcrumbs also substitute well For a spicier glaze blend in a bit of hot sauce or smoked paprika

Serving Suggestions

Classic meatloaf shines when served with buttery mashed potatoes roasted carrots or steamed green beans For a nostalgic touch my family loves it with fluffy white bread to mop up extra glaze Leftover slices go great in a sandwich with a swipe of mayonnaise or more ketchup

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Cultural and Historical Roots

Meatloaf became an American staple during the Depression thanks to its ability to stretch meat with inexpensive fillers like breadcrumbs Over the years every family has put their special spin on it For many of us it is a beloved taste of home and comfort that brings people together at the table

Recipe FAQs

→ What type of ground beef is best to use?

Using ground beef with an 80/20 fat ratio helps keep the loaf juicy and flavorful without being too greasy.

→ Can I substitute the breadcrumbs with something else?

Yes, crushed crackers or oats can be used instead of breadcrumbs to help bind the mixture while adding subtle texture.

→ How do I know when the meatloaf is fully cooked?

Cook the loaf until the internal temperature reaches 165ºF for safe and moist results.

→ What does the glaze add to the meatloaf?

The glaze adds a balance of sweetness and tang, enhancing the savory meat with a flavorful, caramelized finish.

→ Is it important to let the meatloaf rest after baking?

Resting for a few minutes allows the juices to redistribute, making slices less likely to crumble and more flavorful.