Description
Discover the Best Meatloaf Recipe for a hearty, comforting dinner. This simple, flavorful meatloaf will truly change your dinner game!
Ingredients
Scale
- Meatloaf Base:
- 2 lbs ground beef (80/20 blend)
- 1 cup plain breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- Flavor Boosters:
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup
- Seasonings & Spices:
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried Italian seasoning
- Sauce & Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Prep Your Veggies and Wet Mix:: First things first, get that onion and garlic finely diced. I mean, really fine. No big chunks, unless you like a surprise crunch, which I don’t! In a medium bowl, whisk together your eggs, milk, Worcestershire sauce, and ketchup. This is your wet foundation. Honestly, I sometimes get a little messy here, splashing milk around, but it’s all part of the process, right? Make sure it’s all well combined before moving on.
- Combine Dry Ingredients:: In a separate large bowl, gently break up your ground beef. Add the breadcrumbs, salt, pepper, and Italian seasoning. I always try to distribute the seasonings evenly here, but inevitably, there’s always a spot that gets more love than others. Don’t worry too much, we’ll mix it all up later. This step is about getting the flavors ready to mingle with the beef. Just make sure the breadcrumbs aren’t in one big clump.
- Mix It All Together:: Now for the fun part! Pour the wet mixture over the beef and dry ingredients. Get in there with your hands! Yes, it’s messy, but it’s the best way to ensure everything is evenly combined. Don’t overmix, though; that’s where I used to go wrong. Overmixing can make your meatloaf tough. Just mix until everything is incorporated, and you see no dry spots. It should feel cohesive, not mushy, if that makes sense!
- Form Your Loaf and Get Ready to Bake:: Transfer the meat mixture to a baking sheet lined with parchment paper – trust me, cleanup is so much easier this way. Shape it into a loaf, about 9×5 inches. I always try to make it even, but it usually ends up a bit rustic, which is perfectly fine! Preheat your oven to 350°F (175°C). This is where the anticipation builds, as you can almost smell the deliciousness already. Don’t forget to preheat, or it throws off the cooking time, oops!
- Whip Up the Glaze:: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for your glaze. This tangy-sweet topping is what really elevates this meatloaf recipe. I’ve been known to taste-test this a few times just to make sure it’s perfect. It’s a simple step, but it adds so much character to the final dish. Make sure the brown sugar is fully dissolved.
- Bake and Glaze:: Bake the meatloaf for 45 minutes. Then, pull it out and generously slather that delicious glaze all over the top and sides. Pop it back in the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and slightly caramelized. The kitchen will smell absolutely incredible at this point; that’s how you know it’s almost done! Let it rest before slicing, please!