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Easy Classic Meatloaf with Tangy Ketchup Glaze

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A straightforward and comforting meatloaf recipe featuring a juicy, tender loaf topped with a tangy ketchup glaze, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 lean-to-fat ratio)
  • 3/4 cup (75 g) breadcrumbs (plain or Italian seasoned)
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 1 large egg (room temperature)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup (120 ml) ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes to soften the crumbs.
  3. Add the ground beef, chopped onion, minced garlic, egg, Worcestershire sauce, salt, and pepper to the soaked breadcrumbs. Mix gently until just combined, avoiding overmixing.
  4. Transfer the mixture to a loaf pan or shape it on a lined baking sheet. Press gently to form a neat loaf about 8 inches (20 cm) long.
  5. Prepare the glaze by mixing ketchup, brown sugar, and mustard in a small bowl until smooth. Spread half of the glaze evenly over the top of the loaf.
  6. Bake in the preheated oven for 45 minutes.
  7. After 45 minutes, spread the remaining glaze over the meatloaf and bake for another 15 minutes to build a shiny, tangy finish.
  8. Check the internal temperature with a meat thermometer; it should read 160°F (71°C). If unavailable, cut a small slice to ensure it’s cooked through and juices run clear.
  9. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing to lock in juices.

Notes

Do not overmix the meat to keep the texture light and tender. Soaking breadcrumbs in milk is key for moisture. Apply glaze in two stages to avoid burning and achieve a glossy finish. Let the meatloaf rest before slicing for juicier results. For gluten-free, substitute breadcrumbs with crushed gluten-free crackers or oats. Ground turkey can be used with extra milk for moisture. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

Keywords: meatloaf, classic meatloaf, easy meatloaf, ketchup glaze, comfort food, dinner recipe, weeknight meal

Find it online: https://gleefulfork.com/easy-classic-meatloaf-recipe-with-tangy-ketchup-glaze-perfect-for-dinner/