Description
This Classic Meatloaf recipe is a comforting, hearty dish made with ground beef, seasoned breadcrumbs, and a tangy glaze of ketchup, brown sugar, Worcestershire sauce, and mustard. Perfectly baked to juicy perfection and an ideal meal for family dinners or gatherings.
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
- Prepare Oven and Wet Ingredients: Preheat the oven to 350ºF. In a small bowl, whisk together the egg, milk, and Worcestershire sauce until well combined.
- Mix Dry Ingredients and Onion: In a separate small bowl, stir together the plain breadcrumbs, Italian seasoning, garlic powder, salt, and freshly cracked black pepper. Mince the onion finely.
- Combine Meatloaf Ingredients: Add the ground beef to a large bowl, followed by the egg mixture, breadcrumb mixture, and minced onion. Use your hands to mix everything thoroughly but gently, taking care not to overmix which can toughen the meatloaf.
- Shape the Meatloaf: Transfer the meat mixture to a rimmed baking dish and shape it 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 the ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Spread this glaze evenly over the top and sides of the meatloaf to add flavor and a glossy finish.
- Bake the Meatloaf: Place the meatloaf in the preheated oven and bake for 50 to 55 minutes, or until an internal thermometer inserted in the center reads 165ºF, indicating it is fully cooked.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute. Slice into 7 servings and serve warm.
Notes
- Do not overmix the meat mixture to avoid a dense meatloaf.
- For best results, use fresh breadcrumbs or plain store-bought breadcrumbs.
- Use a meat thermometer to ensure the meatloaf is fully cooked but still moist.
- Resting the meatloaf after baking helps keep it juicy when sliced.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/7th of loaf)
- Calories: 320
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg
