Description
This classic meatloaf recipe features a flavorful blend of ground beef, herbs, and spices, topped with a tangy ketchup glaze. Perfectly baked to tender perfection, it’s a comforting and satisfying meal for any day of the week.
Ingredients
Scale
Meatloaf Ingredients
- 1½ pounds ground beef (85% lean)
- ½ onion, finely chopped
- 1 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs
Glaze Ingredients
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking and set it aside to prepare the meatloaf mixture.
- Mix the meatloaf: In a large bowl, combine the ground beef, finely chopped onion, breadcrumbs, Worcestershire sauce, kosher salt, Italian seasoning, black pepper, garlic powder, and eggs. Mix thoroughly until all ingredients are well incorporated.
- Prepare the glaze: In a separate smaller bowl, whisk together ketchup, brown sugar, and red wine vinegar to create the tangy glaze that will coat the top of the meatloaf.
- Shape and glaze the meatloaf: Transfer the meat mixture into the greased loaf pan and press it down evenly. Spread the prepared glaze evenly over the top of the meatloaf to add flavor and moisture during baking.
- Bake the meatloaf: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes inside the pan. This allows the juices to redistribute and makes slicing easier. Slice and serve warm.
Notes
- Use 85% lean ground beef for the best balance of flavor and moisture.
- The glaze adds sweetness and tang, but you can adjust the brown sugar to taste or substitute with honey.
- Letting the meatloaf rest after baking ensures juicier slices and better texture.
- Check doneness with a meat thermometer to avoid overcooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
