Why Make This Recipe
Meatloaf is a classic comfort food that offers warmth and satisfaction with every bite. It’s easy to make and can feed a family without breaking the bank. Plus, you can customize it with your favorite ingredients. This recipe provides a moist, juicy meatloaf that will please everyone at the table.
How to Make Meatloaf
Ingredients
- 1 cup panko breadcrumbs (Note 1)
- 1 large onion, grated (brown, 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 180C/350F. Oil or spray a loaf tin (Note 3).
- For the glaze, mix the ingredients together in a small bowl and set aside.
- In a very large bowl, place the breadcrumbs. Grate the onion over the breadcrumbs and mix so the crumbs become wet (Note 4).
- Add the remaining ingredients to the bowl and mix well using your hands. Form the mixture into a loaf shape by pinching it together and smoothing over any creases and cracks to prevent them during baking.
- Transfer the meatloaf into the loaf tin. Brush generously with glaze, using about half of it.
- Bake in the oven for 45 minutes. Remove from the oven and brush with most of the remaining glaze. If you see fat pooling, scoop or pour it off.
- Bake for an additional 30 minutes. Remove from the oven and let it stand for 10 minutes. Then, turn it out and cut into thick slices. It’s normal for the first couple of slices to crumble a bit on the edges, which shows how tender the meatloaf is. A firm-packed meatloaf tends to be less enjoyable.
- Serve with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables.
How to Serve Meatloaf
Serve slices of meatloaf warm on a plate. Add a dollop of ketchup on the side and pair it with creamy mashed potatoes and steamed vegetables for a full meal. It also tastes great as a sandwich the next day!
How to Store Meatloaf
To store leftovers, let the meatloaf cool completely. Wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze meatloaf for longer storage. Cut it into slices, wrap each slice, and store in an airtight container. It will last up to 3 months in the freezer.
Tips to Make Meatloaf
- Ensure that all ingredients are at room temperature before mixing, as this helps to combine them better.
- Over-mixing can make the meatloaf tough, so mix just enough to combine the ingredients.
- For a different flavor, try adding shredded cheese or your favorite spices.
- If you want a healthier option, consider using turkey or chicken instead of beef.
Variation
You can add vegetables like bell peppers, carrots, or celery for extra flavor and nutrition. Another variation is to use a different type of glaze, such as barbecue sauce or honey mustard, for a unique twist.
FAQs
Q: Can I make meatloaf ahead of time?
A: Yes, you can prepare the meatloaf mixture and form it into a loaf. Cover it and store it in the refrigerator for up to 24 hours before baking.
Q: How do I know when the meatloaf is done?
A: The meatloaf is done when it reaches an internal temperature of 70C/160F. A meat thermometer is the best way to check.
Q: Can I use lean ground beef?
A: While you can use lean ground beef, the meatloaf may be drier. For the best results, use ground beef with some fat content for moisture.
Meatloaf
Ingredients
Meatloaf Base
- 1000 g 1 kg / 2 lb ground beef preferably not lean
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 large onion, grated brown or yellow
- 3 cloves garlic, 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 cubes beef bouillon, crumbled or 2 tsp beef powder
- 1 tsp black pepper
- 1/2 cup tomato ketchup for glaze
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Instructions
Preparation
- Preheat the oven to 180C/350F. Oil or spray a loaf tin.
- Mix the glaze ingredients together in a small bowl and set aside.
- In a very large bowl, place the breadcrumbs. Grate the onion over the breadcrumbs and mix so the crumbs become wet.
- Add the remaining ingredients to the bowl and mix well using your hands. Form the mixture into a loaf shape.
- Transfer the meatloaf into the loaf tin and brush generously with glaze.
Baking
- Bake in the oven for 45 minutes.
- Remove from the oven and brush with most of the remaining glaze. If you see fat pooling, scoop or pour it off.
- Bake for an additional 30 minutes.
- Remove from the oven and let it stand for 10 minutes before cutting into thick slices.