Classic Meatloaf
Classic meatloaf with a tangy ketchup glaze and a tender, moist center thanks to a milk-soaked breadcrumb panade.
Servings: 6 servings
Calories: 530kcal
Equipment
- Instant-Read Thermometer Take it to 160°F in the middle. The edges get there long before the center does.
Ingredients
- 2 lbs ground beef 80/20
- 3/4 cup plain breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 1 tbsp yellow mustard
- chopped fresh parsley for serving, optional
Instructions
- Preheat and prep: Preheat the oven to 350°F and line a baking sheet with foil.
- Make the panade: In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes until the crumbs soften and soak up the milk.
- Mix the meatloaf: Add the ground beef, eggs, onion, garlic, Worcestershire sauce, salt, and pepper to the bowl with the panade. Mix with your hands just until combined; don't overwork it or the loaf will turn dense.
- Shape: Turn the mixture onto the prepared baking sheet and shape into a loaf about 9x5 inches.
- Glaze: Stir together the ketchup, brown sugar, and mustard in a small bowl. Spread half the glaze over the top of the loaf.
- Bake: Bake for 45 minutes, then brush on the remaining glaze and bake another 15-20 minutes, until the center reaches 160°F on a meat thermometer.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing.
Notes
Don't skip the milk-soaked breadcrumb panade, it's what keeps the loaf tender instead of dry and dense. Bake to an internal temperature of 160°F.
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 25g | Protein: 30g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 170mg | Sodium: 880mg | Potassium: 550mg | Fiber: 0.8g | Sugar: 14g