Description
This classic meatloaf is the ultimate comfort food—juicy, flavorful, and topped with a tangy glaze. It’s perfect for weeknight dinners or weekend gatherings and brings back memories of home-cooked family meals.
Ingredients
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2 pounds ground beef (80/20)
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 cup breadcrumbs
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2 large eggs
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¾ cup whole milk
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2 tablespoons Worcestershire sauce
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon dried thyme
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1 tablespoon fresh parsley (optional)
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½ teaspoon smoked paprika (optional)
Glaze:
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½ cup ketchup
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2 tablespoons brown sugar
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
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In a skillet over medium heat, sauté chopped onion for 3–4 minutes until softened. Add garlic and cook another 30 seconds. Let cool slightly.
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In a large bowl, combine ground beef, sautéed onion and garlic, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, thyme, parsley, and paprika. Mix gently until just combined.
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Shape the meat mixture into a loaf about 9×5 inches and place it on the prepared baking sheet or into the loaf pan.
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In a small bowl, mix together ketchup, brown sugar, Dijon mustard, and apple cider vinegar to make the glaze.
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Brush half of the glaze over the meatloaf. Bake for 45 minutes.
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Remove from the oven, brush on the remaining glaze, and return to bake another 15–20 minutes, or until internal temperature reaches 160°F (71°C).
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Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
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Avoid overmixing the meat mixture to keep the meatloaf tender.
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You can substitute half of the beef with ground pork or veal for a richer flavor.
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Leftovers make excellent sandwiches the next day.
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This meatloaf can be frozen before or after baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes