Meatloaf is a classic comfort food that brings warmth and nostalgia to the dinner table. Its buttery, savory flavor and satisfying texture make it a favorite for families everywhere. Whether you’re cooking for a weeknight meal or a special gathering, this meatloaf recipe is sure to impress.
Why Make This Recipe
Making meatloaf from scratch is both simple and rewarding. Not only does it allow you to control the ingredients, but it is also budget-friendly. This recipe uses basic ingredients that you likely have on hand and can easily be customized to suit your taste. Plus, it’s a versatile dish that can serve as leftovers for sandwiches or paired with different sides.
How to Make Meatloaf
Ingredients
- 1 cup panko breadcrumbs (Note 1)
- 1 large onion, grated (brown or yellow)
- 1 kg / 2 lb ground beef (mince), preferably not lean
- 2 eggs
- 3 garlic cloves, minced
- 1 tsp Worcestershire Sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped parsley (optional) or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 beef bouillon cubes, crumbled or 2 tsp beef powder (Note 2)
- 1 tsp black pepper
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Directions
- Preheat the oven to 180°C/350°F and oil or spray a loaf tin (Note 3).
- For the glaze, mix together the remaining ketchup, cider vinegar, and brown sugar in a small bowl. Set aside.
- For the meatloaf, place the breadcrumbs in a very large bowl. Grate the onion over the breadcrumbs and mix them together so the breadcrumbs are all wet (Note 4).
- Add the remaining ingredients: ground beef, eggs, garlic, Worcestershire sauce, parsley, thyme, bouillon, and pepper. Mix well using your hands.
- Form the mixture into a loaf shape, pinching together and smoothing over any creases and cracks to prevent them from baking apart.
- Transfer the formed loaf into the prepared loaf tin and brush generously with the glaze, using about half of it.
- Bake the meatloaf for 45 minutes. Remove from the oven, brush with most of the remaining glaze, and if there’s excess fat pooling, scoop or pour it off.
- Bake for an additional 30 minutes. Once baked, remove from the oven and let it stand for 10 minutes before turning out and cutting into thick slices. You might notice a little crumbling on the edges of the first couple of slices; this is perfectly normal and shows that the meatloaf is tender.
- Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
How to Serve Meatloaf
Meatloaf is best served hot, sliced thick, and can be accompanied by traditional sides like mashed potatoes, green beans, or a fresh salad. A dollop of ketchup on the side elevates the flavors beautifully.
How to Store Meatloaf
To store leftover meatloaf, let it cool completely, then wrap it tightly in plastic wrap or foil and place it in the refrigerator. It can last for about 3 to 4 days. You can also freeze it by wrapping it in foil or placing it in an airtight container. It will keep well for up to 3 months in the freezer.
Tips to Make Meatloaf
- For extra moisture, try adding grated vegetables like zucchini or carrot into the meat mixture.
- Always use gluten-free breadcrumbs if you have dietary restrictions.
- Letting the meatloaf rest after baking enhances its flavor and helps retain its shape when slicing.
Variation
You can change up the flavor by adding different herbs or spices, such as Italian seasoning, smoked paprika, or even a bit of hot sauce for some heat. For a cheesier version, consider adding shredded cheese into the mixture before baking.
FAQs
1. Can I use turkey or chicken instead of beef?
Yes, lean turkey or chicken can be used as substitutes, but keep in mind that they might yield a drier texture. Adding extra moisture with vegetables or broth can help.
2. How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 70°C/160°F. You can check this with a meat thermometer.
3. Can I make meatloaf ahead of time?
Absolutely! You can prepare the meat mixture a day in advance and store it in the refrigerator. Bake it right before you plan to serve it for the best results.
Enjoy your delicious homemade meatloaf!
Homemade Meatloaf
Ingredients
Main Ingredients
- 1 cup panko breadcrumbs Note 1
- 1 large onion, grated (brown or yellow)
- 2 lb ground beef (mince), preferably not lean Approximately 1 kg
- 2 eggs
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ¼ cup tomato ketchup
- ¼ cup chopped parsley (optional) or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 cubes beef bouillon, crumbled or 2 tsp beef powder Note 2
- 1 tsp black pepper
- ½ cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Instructions
Preparation
- Preheat the oven to 180°C/350°F and oil or spray a loaf tin.
- For the glaze, mix together the remaining ketchup, cider vinegar, and brown sugar in a small bowl. Set aside.
- Place the breadcrumbs in a very large bowl. Grate the onion over the breadcrumbs and mix them together so the breadcrumbs are all wet.
Mixing the Meatloaf
- Add the remaining ingredients: ground beef, eggs, garlic, Worcestershire sauce, parsley, thyme, bouillon, and pepper. Mix well using your hands.
- Form the mixture into a loaf shape, pinching together and smoothing over any creases and cracks.
Baking
- Transfer the formed loaf into the prepared loaf tin and brush generously with half of the glaze.
- Bake the meatloaf for 45 minutes. Remove from the oven, brush with most of the remaining glaze, and scoop off any excess fat.
- Bake for an additional 30 minutes. Once baked, let it stand for 10 minutes before turning out and cutting into thick slices.
