Description
You deserve a truly moist and flavorful meatloaf every time. This classic beef meatloaf recipe focuses on simple techniques to guarantee a tender texture and is topped with a tangy, sweet ketchup glaze. It is an easy weeknight dinner that becomes a family favorite.
Ingredients
Scale
- 2 lbs ground beef (80/20 recommended for moisture)
- 1 cup milk
- 1 cup dried breadcrumbs (or 2 slices white bread, crusts removed, soaked in milk)
- 1 large egg, lightly beaten
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup ketchup (for the mix)
- 1/2 cup ketchup (for the glaze)
- 1/4 cup packed light brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or prepare a baking sheet if you prefer free-form baking.
- In a large bowl, combine the milk and breadcrumbs. Let this mixture sit for 5 minutes to allow the breadcrumbs to fully absorb the liquid. This step is key for a moist meatloaf.
- Add the ground beef, beaten egg, chopped onion, chopped bell pepper, Worcestershire sauce, salt, pepper, thyme, and the 1/4 cup of ketchup into the bowl with the soaked breadcrumbs.
- Gently mix all ingredients together using your hands until just combined. Do not overmix, as this can make the meatloaf tough.
- Shape the mixture into a loaf shape and place it in your prepared loaf pan or directly onto the baking sheet.
- Prepare the glaze: In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth.
- Spread about two-thirds of the glaze evenly over the top of the meatloaf.
- Bake for 50 minutes.
- Remove the meatloaf from the oven and spread the remaining glaze over the top.
- Return to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest in the pan for 10 minutes before slicing and serving. This helps keep the juices inside.
Notes
- For an extra tender meatloaf, use a mix of ground beef and ground pork (1 lb of each).
- If you prefer a free-form loaf, shape it on a foil-lined baking sheet. Place a wire rack on top of the sheet to allow air circulation, which helps the bottom cook evenly.
- If you want to use Stove Top Stuffing as a binder instead of breadcrumbs, substitute 1 cup of the dry stuffing mix for the breadcrumbs and reduce the added salt slightly.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
- Cholesterol: 95