Description
This classic meatloaf recipe combines lean ground beef with a blend of flavorful ingredients and a tangy-sweet ketchup topping. Perfectly baked to juicy perfection, it's a comforting dinner favorite that serves 10 and comes together in just over an hour.
Ingredients
Main Ingredients
- 1 lb. 90% lean ground beef
- 1 cup dried bread crumbs
- 1/2 cup diced yellow onion
- 1/2 cup milk
- 1 large egg, beaten
- 2 tbsp. ketchup
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried parsley leaves
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
Topping
- 1/4 cup ketchup
- 2 tbsp. packed light brown sugar
- 1 tbsp. red wine vinegar
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit to ensure it's ready for baking the meatloaf.
- Mix Ingredients: In a large bowl, combine the ground beef, dried bread crumbs, diced onion, milk, beaten egg, 2 tablespoons ketchup, Worcestershire sauce, dried parsley, salt, garlic powder, and ground black pepper. Use your hands to mix everything well until evenly combined, creating a uniform meat mixture.
- Form Meatloaf: Transfer the meat mixture into a loaf pan and pat it down evenly to form a compact loaf shape, ensuring consistent cooking.
- Prepare Topping: In a small bowl, stir together 1/4 cup ketchup, light brown sugar, and red wine vinegar until smooth. Pour this sauce over the top of the meatloaf and spread it evenly for a flavorful glaze.
- Bake: Place the loaf pan uncovered in the oven and bake for 55 minutes, allowing the meatloaf to cook through and the topping to caramelize.
- Rest: After baking, let the meatloaf rest for 8 to 10 minutes outside the oven. This helps it set and makes slicing easier without falling apart.
Notes
- For best results, use 90% lean ground beef to keep it flavorful yet not too greasy.
- Allowing the meatloaf to rest before slicing ensures it holds together better.
- You can substitute the loaf pan with a baking dish if preferred, just shape the meatloaf accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
