Classic Meatloaf
A savory, comforting meatloaf with a glossy tomato glaze that is easy to prepare and perfect for family dinners.
Ingredients
Main Ingredients
- 1.5 pounds ground beef (85/15) Juicy and flavorful; swap half with ground turkey for a lighter option.
- 1/2 cup breadcrumbs Use panko for a lighter crumb or gluten-free crumbs if needed.
- 1/3 cup milk Non-dairy milk works fine for a dairy-free version.
- 1 large egg For an egg-free version use 1/4 cup mashed potato or flax egg.
- 1 small onion, finely diced Grate for a smoother texture.
- 2 cloves garlic, minced Aromatic lift.
- 1/4 cup fresh parsley, chopped Omit for a milder flavor.
- 1 teaspoon Worcestershire sauce Soy sauce is a good substitute.
- 1 teaspoon Dijon mustard Use brown mustard or omit.
- 1 teaspoon kosher salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar Sticky, sweet, and slightly tangy.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking dish with parchment or lightly oil a loaf pan.
- In a large bowl, soak breadcrumbs in milk for 2 minutes until just softened.
- Add the ground beef, egg, onion, garlic, parsley, Worcestershire sauce, Dijon, salt, and pepper. Gently mix with your hands until combined.
- Shape the mixture into a loaf and place it in the prepared pan. Press a slight indentation along the top.
Baking
- Combine ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread half the glaze over the loaf before baking.
- Bake for 40 minutes, then brush with the remaining glaze and bake another 15–25 minutes, or until the center reaches 160°F (71°C).
Resting
- Let the meatloaf rest for 10 minutes before slicing.
Notes
This meatloaf is forgiving and adaptable, perfect for family dinners and can be stored in the refrigerator or frozen for later use.