Meatloaf
This Meatloaf is a nostalgic comfort food that brings everyone together with its caramelized glaze and savory filling, perfect for family dinners and leftovers.
Ingredients
Main Ingredients
- 1.5 pounds ground beef (or 1 pound beef and 1/2 pound pork) Use lean for a healthier option.
- 1 cup breadcrumbs or quick oats Oats add fiber and a tender crumb.
- 0.5 cup milk Keeps the loaf moist; use unsweetened plant milk for dairy-free.
- 1 large egg Binds the loaf together.
- 1 small onion, finely chopped Adds sweetness and depth.
- 2 cloves garlic, minced Aromatic backbone.
- 0.25 cup ketchup Plus 2 tablespoons for topping.
- 2 tablespoons Worcestershire sauce Adds savory umami.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano Warm herb notes.
- 1 teaspoon dried thyme Warm herb notes.
- 0.25 cup fresh parsley, chopped Bright finish.
- 0.5 cup grated carrot or zucchini (optional) Sneaks in veggies and moisture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a loaf pan or prepare a shallow baking dish. Lightly oil the pan so the loaf releases easily.
- In a large bowl, combine breadcrumbs and milk; let them soften for a minute until the mixture is slightly pudding-like.
- Add the egg, chopped onion, garlic, ketchup, Worcestershire sauce, herbs, salt, and pepper. Mix gently until everything is evenly combined — don’t overwork the meat.
- Fold in the ground meat and the optional grated vegetables softly.
- Transfer the mixture to your prepared pan and shape into a compact loaf.
- Brush the top with extra ketchup (or a glaze of ketchup plus a teaspoon of brown sugar).
Baking
- Bake for 55 to 65 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest 10 minutes before slicing.
- Slice with a sharp knife and serve warm.
Notes
Storage: Store cooled slices in an airtight container for up to 4 days; freeze tightly for up to 3 months. Reheat slowly for best texture. Mix the meat mixture and refrigerate up to 24 hours before baking.