This delicious classic Meatloaf recipe is easier than you think!
As a child, I truly disliked meatloaf. The way it looked, its spongy texture, all the “weird” gunk that was embedded in the meat—even the name was off-putting. Truth be told, I never even tried the stuff until I was much older, around 17 years old. I was at a friend’s house, and their mother served me a plate for dinner. The only thing more frightening than eating meatloaf to me was being a bad guest, so I took a bite. And what do you know? I liked it. I liked it a lot. This meatloaf recipe is made in honor of that deliciously fateful day.
If you’re as hesitant as I was about meatloaf, let me ask you this: Do you like meatballs? In some ways, this meatloaf tastes like a loaf-shaped meatball. It’s got Italian seasoning, breadcrumbs, garlic, and onions, all of which I use in meatballs. Of course, there are differences. There’s a sweet tanginess due to the ketchup and Worcestershire sauce, along with a delicious glaze you spread on top like a savory frosting. Trust me when I say you’re going to love it!
Is Meatloaf Healthy?
This meatloaf uses 85% lean ground beef, which is on the “fattier” side of lean. You could definitely go leaner or even use ground turkey. Keep in mind that the lack of fat means the meat could turn dry fast. To prevent potential dryness, you might consider adding ingredients that supply moisture; finely chopped vegetables, broth, or even some grated zucchini should do.
Meatloaf and breadcrumbs
I know they don’t seem like much, but breadcrumbs play an essential part in your meatloaf. Similar to meatballs, the breadcrumbs serve as a binder and extender. In this recipe, the panko breadcrumbs help absorb and retain moisture, keeping the meat mixture tender and juicy as it bakes. They also contribute to the structure. Just a ¾ cup prevents the meatloaf from becoming too dense or falling apart. You could say the breadcrumbs are what make this meat a “loaf!”
INGREDIENTS
- 2 lbs ground beef (85% lean)
- 1 medium onion, finely chopped
- 2 large eggs
- 3 garlic cloves, minced
- 3/4 cup panko breadcrumbs
- 1/2 cup milk
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 1/2 tsp white vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
INSTRUCTIONS
Prep
Preheat oven, and mix meatloaf ingredients.
Bake
Shape and bake meatloaf, and prepare the glaze.
Finish
Glaze meatloaf, bake again, rest, and serve.
Devour!
FAQs & Tips
One reason I love meatloaf is that you can prep it ahead of time! Simply prepare the meatloaf mixture and press it into the loaf pan. It’ll be good in the fridge for up to 24 hours. Regarding leftovers, they should stay fresh in the fridge in an airtight container for up to five days.
There are many options, but I’ve found that apple sauce is the best and easiest substitute. Use about ¼ cup of applesauce per egg.
Nope! You can use regular breadcrumbs, crushed crackers, or even oats.
Serving Suggestions
If you’re serving meatloaf, you absolutely need a nice pile of mashed potatoes on the side. I’m a particular fan of garlic mashed potatoes. Want to venture out? Then try cauliflower mashed potatoes or even purple mashed potatoes! Both are extra nutritious and assuredly delicious.
And no meatloaf meal is complete without roasted veggies. Anything from brussels sprouts to broccoli will do!
Meatloaf Recipe
Ingredients
- 2 lbs ground beef 85% lean
- 1 medium onion finely chopped
- 2 large eggs
- 3 garlic cloves minced
- 3/4 cup panko breadcrumbs
- 1/2 cup milk
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup fresh parsley finely chopped
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 1/2 tsp white vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
Instructions
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Preheat oven to 375°F. Grease a loaf pan with nonstick spray.
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In a large mixing bowl, combine ground beef, onion, eggs, garlic, panko breadcrumbs, milk, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, salt, black pepper, smoked paprika, and parsley. Mix until well combined.
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Press the meatloaf mixture into the prepared loaf pan, ensuring the top is even. Bake for 40 minutes.
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While the meatloaf bakes, prepare the glaze. In a small bowl, whisk together 1/2 cup ketchup, brown sugar, white vinegar, garlic powder, and onion powder.
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After 40 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F.
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Let the meatloaf rest for 5-10 minutes before slicing. Serve and enjoy!
Nutrition
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