Classic Meatloaf with Ketchup Glaze

There's something deeply comforting about the aroma of meatloaf baking in the oven, filling your kitchen with warmth and promise of a satisfying meal ahead. This classic American dish has graced family dinner tables for generations, bringing together simple ingredients to create something truly special. Our meatloaf recipe combines perfectly seasoned ground beef with a tangy-sweet ketchup glaze that caramelizes beautifully during baking, creating that irresistible sticky coating we all crave.

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The secret to an exceptional meatloaf lies in the balance of flavors and the technique of not overmixing the meat. By soaking the breadcrumbs in milk first, you create a panade that keeps every slice juicy and tender. The combination of Worcestershire sauce, dried thyme, and smoked paprika elevates this humble dish from ordinary to extraordinary, while the two-stage glazing process ensures maximum flavor in every bite.

Ingredients

• Meat: 1 ½ lbs (680 g) ground beef (80/20 blend recommended)
• Vegetables: 1 small onion, finely chopped; 2 cloves garlic, minced
• Binders & Fillers: ¾ cup (90 g) breadcrumbs; ⅔ cup (160 ml) whole milk; 2 large eggs
• Flavorings & Seasoning: 2 tbsp Worcestershire sauce; 1 ½ tsp salt; ½ tsp black pepper; 1 tsp dried thyme; ½ tsp smoked paprika
• Glaze: ½ cup (120 ml) ketchup; 2 tbsp brown sugar; 1 tbsp Dijon mustard; 1 tsp apple cider vinegar

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

Step 2: Soak the Breadcrumbs

In a small bowl, combine breadcrumbs and milk. Let soak for 5 minutes.

Step 3: Mix the Meatloaf

In a large bowl, mix ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika until just combined. Do not overmix.

Step 4: Shape the Loaf

Shape the mixture into a loaf (about 8 x 4 inches) and place on the prepared baking sheet or in the loaf pan.

Step 5: Prepare the Glaze

In a separate bowl, whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar to make the glaze.

Step 6: Apply First Glaze

Spread half of the glaze evenly over the meatloaf.

Step 7: First Bake

Bake for 45 minutes, then spread the remaining glaze on top.

Step 8: Final Bake

Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).

Step 9: Rest and Serve

Let rest for 10 minutes before slicing and serving.

Zusatztipps für die Zubereitung

For the most accurate doneness, always use a meat thermometer to check that your meatloaf has reached an internal temperature of 160°F (71°C). Letting the meatloaf rest for 10 minutes after baking is crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. If using a loaf pan, consider placing it on a baking sheet to catch any drips.

Varianten und Anpassungen

For a lighter version, substitute ground turkey or chicken for beef, keeping in mind the cooking time may vary slightly. Add ½ cup finely chopped carrots or celery for extra flavor and nutrition, which also helps keep the meatloaf moist. You can also experiment with different seasonings while maintaining the basic structure of this recipe.

Serviervorschläge

This classic meatloaf pairs wonderfully with creamy mashed potatoes and roasted vegetables for a complete comfort food meal. Don't forget to save the leftovers, as they make excellent sandwiches the next day when sliced cold and placed between two pieces of crusty bread with a smear of mustard or mayonnaise.

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Whether you're cooking for a weeknight family dinner or preparing comfort food for a special gathering, this classic meatloaf delivers on all fronts. With its perfectly seasoned interior and irresistible tangy-sweet glaze, it's a timeless recipe that never goes out of style. The total time of just 1 hour and 20 minutes yields a dish that will have everyone asking for seconds, and the easy difficulty level means even beginner cooks can achieve delicious results every time.

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Recipe Questions

→ What temperature should meatloaf reach?

The internal temperature should reach 160°F (71°C) for safe consumption. Use a meat thermometer inserted into the center for accurate results.

→ Can I make this ahead of time?

Yes, you can assemble the loaf and refrigerate it uncooked for up to 24 hours before baking. Leftovers also reheat well and make excellent sandwiches.

→ Why soak breadcrumbs in milk?

Soaking breadcrumbs in milk keeps the meatloaf moist and tender. The absorbed moisture prevents the loaf from becoming dense or dry during baking.

→ How do I know when it's done?

The meatloaf is finished when the internal temperature reaches 160°F (71°C) and the glaze is caramelized and bubbling. The surface should be firm but spring back slightly when touched.

→ Can I use different meat?

Ground turkey or chicken can substitute for beef for a lighter version. The cooking time remains the same, but the flavor will be milder.

→ Why should I let meatloaf rest?

Resting for 10 minutes allows the juices to redistribute throughout the loaf. Cutting too soon will cause juices to escape, making slices drier.