The Best Meatloaf Recipe.... A Comfort Food Classic with a Tangy Glaze! Are you in search of the perfect balance between juicy, moist meatloaf and a sweet, tangy glaze that will have your whole family craving seconds? Look no further! Our easy meatloaf recipe is the go-to solution for your cravings for this timeless comfort food.
Classic Meatloaf
In this step-by-step guide, we'll show you the best way to prepare this traditional meatloaf recipe. With simple ingredients like lean ground beef, Worcestershire sauce, olive oil, and garlic powder, you'll achieve the perfect meat mixture that makes this meatloaf fall into the category of amazing homemade meatloaf recipes.
Meatloaf Recipe Glaze Topping
½ cup katsup (or chili sauce)
4 tablespoons brown sugar
4 tablespoons cider vinegar
Ingredients
You can make this meatloaf with or without the bacon wrapped around it. If you do not use bacon, use glaze before cooking and reapply after baking for 45 minutes. If you do wrap your meatloaf with bacon, just serve the glaze separately along with meatloaf.
2 tablespoons olive oil
1 medium onion, chopped small
2 cloves garlic, minced or 1 teaspoons garlic powder.
2 large eggs
½ teaspoon dried thyme
1 teaspoon onion powder.
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Worcestershire sauce
½ cup milk
2 pounds lean ground beef (or use the classic combination of 1 pound ground beef with ½ a pound of ground pork & half a pound of ground turkey or ground veal.)
â…” cup crushed saltine crackers.... You can also use quick oats or 1 â…“ cup plain bread crumbs
½ cup minced parsley
*optional - 8 slices of bacon
How to Make Easy Meatloaf Recipe
To ensure a moist meatloaf, we combine ground beef with crushed saltine crackers (or your choice of breadcrumbs) and a flavorful mix of eggs, thyme, salt, pepper, and milk in a large bowl. The result is a meatloaf mixture that's not only delicious but also easy to shape into a perfect loaf on your prepared baking sheet or meatloaf pan.
1. Defrost frozen ground beef
2. Make the glaze by combining the ketchup, brown sugar and vinegar in a small sauce pan, or small bowl, and set aside.
For the meatloaf.
3.In a medium skillet add 2 tablespoons olive oil over medium heat, and add the onion, garlic and sauté about 5 minutes till softened.... The set it aside to cool.
4. In a medium bowl, add the eggs, thyme, onion powder, salt, pepper, Worcestershire sauce, and milk. And beat till eggs are well blended with the other ingredients in the bowl.
5. In a large mixing bowl add the 2 pound of thawed ground beef.
6. Add the egg mixture to the ground meat, with the crackers (or bread crumbs), parsley, cooked onion and cooked garlic. And mix all these ingredients till well blended.
7. Butter a 9x5 loaf pan.
Preheat your oven to 350 degrees F.
8. Place meat mixture into the loaf pan, shaping like a loaf, even on top. Or place on an aluminum foil lined (for easy clean up)rimmed baking sheet and shape it with your hands into a loaf shape.
9. Brush the loaf with half the glaze mixture.
*optionally wrap meatloaf with the 8 slices of bacon, lengthwise.
10. Bake Meatloaf for about 45 minutes.
11. Brush other half of glaze mixture over top of meatloaf.
12. Bake for another 15 minutes or till internal temperature reaches 160 degrees F.
13. Cook Meatloaf of a wire rack for 20 so juices redistribute for a juicy meatloaf!
14. Serve with Mashed Potatoes, or Scalloped Potatoes and a Green Salad!
Enjoy!
Classic Meatloaf Recipe Cook Time
Cooking time is crucial, so be sure to use a meat thermometer to monitor the internal temperature, ensuring it reaches a safe 160 degrees F. Once it's done, let your delicious meatloaf rest on a wire rack for the best results.
Recipe Card
Classic Meatloaf with Best Homemade Glaze
The Best Meatloaf Recipe.... A Comfort Food Classic with a Tangy Glaze! Are you in search of the perfect balance between juicy, moist meatloaf and a sweet, tangy glaze that will have your whole family craving seconds?
Ingredients
- For the Homemade Glaze
- ½ cup katsup (or chili sauce)
- 4 tablespoons brown sugar
- 4 tablespoons cider vinegar
- Best Meatloaf Ingredients
- You can make this meatloaf with or without the bacon wrapped around it. If you do not use bacon, use glaze before cooking and reapply after baking for 45 minutes. If you do wrap your meatloaf with bacon, just serve the glaze separately along with meatloaf.
- 2 tablespoons olive oil
- 1 medium onion, chopped small
- 2 cloves garlic, minced or 1 teaspoons garlic powder.
- 2 large eggs
- ½ teaspoon dried thyme
- 1 teaspoon onion powder.
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- ½ cup milk
- 2 pounds lean ground beef (or use the classic combination of 1 pound ground beef with ½ a pound of ground pork & half a pound of ground turkey or ground veal.)
- â…” cup crushed saltine crackers.... You can also use quick oats or 1 â…“ cup plain bread crumbs
- ½ cup minced parsley
- *optional - 8 slices of bacon
Instructions
1. Defrost frozen ground beef
2. Make the glaze by combining the ketchup, brown sugar and vinegar in a small sauce pan, or small bowl, and set aside.
For the meatloaf.
3.In a medium skillet add 2 tablespoons olive oil over medium heat, and add the onion, garlic and sauté about 5 minutes till softened.... The set it aside to cool.
4. In a medium bowl, add the eggs, thyme, onion powder, salt, pepper, Worcestershire sauce, and milk. And beat till eggs are well blended with the other ingredients in the bowl.
5. In a large mixing bowl add the 2 pound of thawed ground beef.
6. Add the egg mixture to the ground meat, with the crackers (or bread crumbs), parsley, cooked onion and cooked garlic. And mix all these ingredients till well blended.
7. Butter a 9x5 loaf pan.
Preheat your oven to 350 degrees F.
8. Place meat mixture into the loaf pan, shaping like a loaf, even on top. Or place on an aluminum foil lined (for easy clean up)rimmed baking sheet and shape it with your hands into a loaf shape.
9. Brush the loaf with half the glaze mixture.
*optionally wrap meatloaf with the 8 slices of bacon, lengthwise.
10. Bake Meatloaf for about 45 minutes.
11. Brush other half of glaze mixture over top of meatloaf.
12. Bake for another 15 minutes or till internal temperature reaches 160 degrees F.
13. Cook Meatloaf of a wire rack for 20 so juices redistribute for a juicy meatloaf!
14. Serve with Mashed Potatoes, or Scalloped Potatoes and a Green Salad!
Enjoy!
Serve With
Creamy Mashed Potatoes - Creamy mashed potatoes are a classic companion to meatloaf. The rich and buttery texture of the potatoes complements the savory flavors of the meatloaf perfectly.
Scalloped Potatoes - If you want to switch things up from traditional mashed potatoes, scalloped potatoes are a delightful alternative. The creamy, cheesy layers of potatoes provide a luxurious contrast to the meatloaf.
Green Goddess Salad - A fresh green salad with a simple dressing can provide a light and refreshing contrast to the hearty meatloaf. Consider adding some cherry tomatoes, cucumbers, or avocado for extra freshness.
Sourdough Rolls - Soft buttery rolls are a family favorite at any meal!
Candied Yams - Need I say more?
Green Bean Casserole! - Green beans are a great choice for a healthy and colorful side dish. Their crisp texture and vibrant flavor balance the richness of the meatloaf.
Fermented Red Sauerkraut - The rich color and texture of fermented red sauerkraut pairs perfectly with the flavors of this meatloaf!
Corn on the Cob - Sweet, buttery corn on the cob is a favorite side for many. It's easy to prepare and pairs well with the flavors of meatloaf.
Storing and Using Leftover Meatloaf Recipe
Whether you serve it the same day with mashed potatoes and green beans or savor it as leftover meatloaf the next day, this recipe is designed for the whole family to enjoy. Store any extras in an airtight container, and you'll have a tasty meal ready for the next 3-4 days.
Reheating
There are several great options for reheating your leftover meatloaf. One simple way is to use the microwave, covering the slices with a damp paper towel to prevent them from drying out.
Alternatively, you can gently warm them in a preheated oven at a low temperature, around 275-300 degrees F, until they reach your desired temperature. For extra flavor, you can even add a splash of chicken stock to the dish before reheating.
Meatloaf as a Main Ingredient
Leftover meatloaf can also be repurposed into new dishes. Try chopping it up and incorporating it into omelets, frittatas, or scrambled eggs for a hearty breakfast. You can even use it in place of ground beef in recipes like tacos, spaghetti sauce, or chili. The possibilities are endless when you have this flavorful meat mixture on hand.
Freezing
If you anticipate having more leftovers than you can enjoy within a few days, consider freezing your meatloaf slices. Wrap them tightly in plastic wrap or parchment paper, then place them in a sealed freezer bag. Properly stored, frozen meatloaf can last for up to 2-3 months. When you're ready to enjoy it again, simply thaw it in the refrigerator and reheat as mentioned above.
Tips & Notes
Opt for lean ground beef to keep your meatloaf on the healthier side. Ground beef with around 85% lean meat and 15% fat is a good choice. You can also use ground turkey or a mixture of beef and pork for a different flavor.
Sautéing the onion and garlic before adding them to the meatloaf mixture helps enhance their flavors. It also prevents the meatloaf from having a strong raw onion or garlic taste.
You can use either crushed saltine crackers, quick oats, or fresh bread crumbs as a binding agent. The choice is a matter of personal preference, and all options work well. Panko breadcrumbs are another great choice for a lighter texture.
The tangy glaze made from brown sugar, ketchup, and vinegar is what gives this meatloaf its signature flavor. Don't skip this step; it adds a delightful sweet and savory contrast.
Use a meat thermometer to check the internal temperature. The meatloaf is done when it reaches 160 degrees F (71 degrees C). Overcooking can lead to a dry meatloaf, so monitor it closely.
Resting Time
Allow the meatloaf to rest for about 10 minutes before slicing and serving. This helps the juices redistribute, ensuring a moist and flavorful result.
Lauren
This is the perfect weather for meatloaf! Putting this on my recipe rotation.
Rebekah
What a great glaze recipe idea! I'll admit my family is bored with regular meatloaf. I can't wait to try this version! Thanks!!
Shaz
As a New Zealander I've never made meatloaf - it's not common here but I'm keen to give this one a try - Looks delicious, thanks for the tips - great for a newbie like me!
juliea
Hi Shaz... New Zealand is awesome! Thanks for stopping by my blog, and I hope you love this meatloaf! It's a favorite of mine!