Classic Meatloaf Recipe

Classic Meatloaf Recipe

Grandma’s classic meatloaf is a timeless comfort food, bringing warmth and nostalgia to every bite. In this upgraded version, we honor tradition while enhancing flavors with some modern techniques. This guide will walk you through every step, from ingredient preparation to baking, ensuring you achieve a juicy, flavorful meatloaf with the perfect texture and caramelized glaze.

Ingredients

For the Meatloaf:

2 lbs (900g) 80% lean ground beef
1/2 large onion, grated (about 1/2 cup)
1 tablespoon minced garlic (1 clove)
2 cups Panko-style breadcrumbs
2 large eggs
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon mustard powder
2 tablespoons ketchup
1/2 cup milk
Nonstick spray (for loaf pan)

For the Glaze:

1/3 cup ketchup
1 tablespoon brown sugar
2 teaspoons mustard powder
2 teaspoons Worcestershire sauce

Instructions

Step 1: Prepare the Loaf Pan

Spray a standard loaf pan with nonstick spray on the bottom and sides.
Line it with plastic wrap, pressing out air bubbles so it lays smooth.
Preheat your oven to 350°F (175°C).

Step 2: Prepare Ingredients

Smash the garlic clove with the back of a knife, peel, and mince finely.
Cut off the top of the onion, peel, and grate it using a box grater to create an onion pulp (no large chunks).

Step 3: Mix the Meatloaf

In a large mixing bowl, break the ground beef into loose chunks.
Form a ring by keeping the meat around the outside, leaving the center open.
Add grated onion and minced garlic into the center.
Pour in breadcrumbs and place eggs in the middle.
Sprinkle salt, pepper, brown sugar, mustard powder, and ketchup on the outside ring.
Pour milk into the center and whisk with a fork.
Gently mix the ingredients with your hands, lifting and crumbling to combine without over-mixing.

Step 4: Shape and Bake the Meatloaf

Shape the mixture into a loaf and transfer it into the prepared loaf pan.
Press it down to remove large air pockets.
Invert the loaf onto a sheet tray lined with parchment paper for better crust formation.
Bake for 15 minutes to set the shape.

Step 5: Prepare the Glaze

In a small bowl, whisk together ketchup, brown sugar, mustard powder, and Worcestershire sauce.

Step 6: Glaze and Bake Again

After 15 minutes, remove the meatloaf from the oven and brush the glaze evenly over the top and sides.
Return to the oven and bake for an additional 45-55 minutes, or until the internal temperature reaches 160°F (71°C).

Step 7: Rest and Serve

Let the meatloaf rest for 10-15 minutes before slicing to retain its juices.
Use two spatulas to safely transfer it to a cutting board.
Slice into even portions and serve.

Tips for the Best Meatloaf

Use high-quality beef: 80% lean ground chuck provides the perfect balance of flavor and moisture.
Grate the onion: This ensures a smooth texture without chunky pieces.
Don’t overmix: Mix gently to keep the meatloaf light and tender.
Invert before baking: This technique helps form a crust on all sides, adding better texture.
Let it rest: This keeps the juices intact and prevents a dry meatloaf.

How to Serve Meatloaf

With Mashed Potatoes: A creamy side pairs perfectly with the savory meatloaf.
Alongside Roasted Vegetables: Carrots, Brussels sprouts, or green beans make a great complement.
In a Sandwich: Use leftovers for a delicious meatloaf sandwich with toasted bread and extra glaze.

Nutrition Facts (Per Serving – 1 Slice, Approx. 200g)

Nutrient Table

Nutrient	Amount
Calories	350 kcal
Fats	18g
Carbs	22g
Proteins	28g

Introduction