Description
This Classic Meatloaf recipe combines ground beef and a blend of flavorful ingredients, topped with a tangy ketchup and brown sugar glaze for a perfect balance of savory and sweet. Baked to juicy perfection, this hearty dish is a comforting family favorite that’s easy to prepare and full of traditional flavors.
Ingredients
Scale
Meatloaf
- 2 lbs ground beef (80–90%) or a mix of 1 lb beef + 1 lb ground pork/turkey
- 1/2 cup panko breadcrumbs
- 1/3 cup beef broth or milk
- 2 large eggs, whisked
- 2–3 tbsp finely chopped fresh parsley
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 1/4 tsp Kosher salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Glaze
- 2/3 cup ketchup or BBQ sauce (or a combo)
- 2–3 tbsp light brown sugar
Optional Twists
- 1/4 tsp smoked paprika for depth
- 1/4 cup finely diced onion (to stir into the mix)
- Substitute ketchup in glaze with chili sauce for extra tang
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or aluminum foil to prevent sticking and for easy cleanup.
- Soak Breadcrumbs: In a large mixing bowl, combine the panko breadcrumbs with beef broth or milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid, ensuring a moist meatloaf.
- Add Seasonings and Binders: To the soaked breadcrumbs, add whisked eggs, finely chopped parsley, Worcestershire sauce, ketchup, kosher salt, ground black pepper, garlic powder, and onion powder. Mix thoroughly to combine all flavors evenly.
- Incorporate Meat: Add the ground meat into the mixture and gently fold everything together without overmixing, which helps keep the meatloaf tender. Shape the mixture into a loaf shape directly on the prepared baking sheet.
- Prepare and Apply Glaze: In a small bowl, mix the ketchup or BBQ sauce with light brown sugar to create the glaze. Spread half of this glaze evenly over the top of the meatloaf before baking.
- Bake Meatloaf: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes. After this time, remove the meatloaf briefly to brush the remaining glaze on top, then return to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 160°F (71°C) for safe consumption.
- Rest and Serve: Once baked, let the meatloaf rest for 10 minutes. This resting period allows the juices to redistribute for easier slicing and a juicier bite.
Notes
- For a moister meatloaf, use milk instead of beef broth when soaking the breadcrumbs.
- Do not overmix the meat mixture to avoid a dense, tough meatloaf.
- Check the internal temperature using a meat thermometer to ensure it reaches 160°F (71°C) for safe eating.
- Optional additions like smoked paprika or diced onion can enhance depth and flavor.
- Glaze variations like swapping ketchup for chili sauce offer a tangier twist.
- Letting the meatloaf rest before slicing helps maintain its juiciness.
