Best Classic Meatloaf
Classic meatloaf with a savory blend of ground beef, vegetables, and a sweet-tangy homemade glaze, perfect for comforting family meals and easy leftovers.
Servings: 6 servings
Ingredients
- 1 ½ pounds ground beef choose lean, around 85% lean for best flavor and moisture balance
- 1 small onion finely chopped
- 1 small green bell pepper finely chopped
- 2 cloves garlic minced
- 1 cup plain breadcrumbs ensure they are free from non-permissible ingredients
- 1 large egg
- ½ cup milk or any preferred plant-based milk
- 2 tablespoons Worcestershire sauce check ingredients for permissible options, or use soy sauce as an alternative
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow or Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper if you prefer a free-form meatloaf shape. Both methods work well, but a loaf pan provides a neater shape.
- In a small skillet, heat a little oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Cook for about 5 minutes until the vegetables soften and become fragrant. Set aside to cool slightly.
- In a large bowl, combine the ground beef, sautéed vegetables, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, thyme, and oregano. Use your hands or a large spoon to gently mix everything until just combined. Avoid overmixing, as this can make the meatloaf dense.
- Transfer the mixture into your prepared loaf pan or shape it into a loaf on the baking sheet. Press gently to ensure the mixture is compact but not overly dense.
- In a small bowl, mix together the ketchup, brown sugar, and mustard until smooth. Spread half of the glaze evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for 45 minutes. After 45 minutes, spread the remaining glaze over the meatloaf and continue baking for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C).
- Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and makes slicing easier. Serve warm with your favorite sides!
Equipment
- Loaf Pan
- Baking Sheet
- Small Skillet
- Mixing Bowl
Notes
Choose ground beef with around 15% fat content for moist meatloaf. Avoid overmixing to keep it tender. Fresh herbs add brighter flavor but dried herbs work well. The glaze adds a sweet and tangy crust. Let the meatloaf rest before slicing for best results. Use a meat thermometer to ensure it reaches 160°F (70°C) internally. Variations include using ground turkey, adding vegetables, stuffing with cheese, or making gluten-free by selecting appropriate breadcrumbs.