Description
Classic homemade meatloaf made with ground beef, breadcrumbs, and a sweet-savory glaze. Perfect for a comforting, hearty dinner with great leftovers.
Ingredients
- 2 pounds ground beef (80/20)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup milk
- 1 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon or yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley (optional)
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon smoked paprika (optional)
- For the glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Optional: dash of hot sauce or mustard
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, combine ground beef, onion, garlic, eggs, milk, breadcrumbs, Worcestershire sauce, ketchup, mustard, salt, pepper, and optional seasonings. Mix gently until just combined.
- Shape the mixture into a loaf on the prepared baking sheet or press into a loaf pan.
- Mix glaze ingredients in a small bowl and spread half over the meatloaf.
- Bake for 45 minutes, then spread the remaining glaze on top and bake for an additional 15–20 minutes, or until internal temperature reaches 160°F (71°C).
- Let meatloaf rest for 10 minutes before slicing and serving.
Notes
- Use 80/20 ground beef for best texture and moisture.
- Add grated carrots or zucchini for extra veggies.
- Letting the loaf rest helps it hold its shape better when sliced.
- Can be made ahead and refrigerated before baking.
- Freezes well in slices or whole for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg
