Name: Classic American Meatloaf with Tomato Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Ground Beef (80/20 lean); 1 cup Breadcrumbs; 0.5 cup Whole Milk; 1 medium Yellow Onion, finely diced; 3 cloves Garlic, minced; 2 large Eggs, lightly beaten; 0.25 cup Fresh Parsley, chopped; 1 tbsp Worcestershire Sauce; 1 tsp Kosher Salt; 0.5 tsp Black Pepper; 0.5 cup Ketchup; 2 tbsp Brown Sugar; 1 tbsp Dijon Mustard

"Experience the quintessential American comfort food with this juicy, tender meatloaf topped with a perfectly caramelized tomato glaze. It combines savory herbs, aromatic vegetables, and premium ground beef for a nostalgic meal that's both hearty and satisfying."

1 Ingredients

Qty	Item
2 lbs 900 g	Ground Beef (80/20 lean)
1 cup 100 g	Breadcrumbs
0.5 cup 120 ml	Whole Milk
1 medium 150 g	Yellow Onion, finely diced
3 cloves 9 g	Garlic, minced
2 large 100 g	Eggs, lightly beaten
0.25 cup 15 g	Fresh Parsley, chopped
1 tbsp 15 ml	Worcestershire Sauce
1 tsp 6 g	Kosher Salt
0.5 tsp 1 g	Black Pepper
0.5 cup 120 ml	Ketchup
2 tbsp 25 g	Brown Sugar
1 tbsp 15 g	Dijon Mustard

2 Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan or line a rimmed baking sheet with parchment paper.

In a small bowl, combine the milk and breadcrumbs, letting them soak for 5 minutes to create a panade which ensures moisture.

In a large mixing bowl, combine the ground beef, diced onion, garlic, beaten eggs, parsley, Worcestershire sauce, salt, pepper, and the soaked breadcrumbs.

Gently mix the ingredients by hand until just combined; do not overwork the meat or it will become tough.

Transfer the mixture to the prepared pan or shape it into a loaf on the baking sheet.

In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard. Spread half of the glaze over the top of the meatloaf.

Bake for 45 minutes, then apply the remaining glaze and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).

Remove from the oven and allow the meatloaf to rest for 10 minutes before slicing to keep the juices intact.

·
Avoid using extra-lean beef; an 80/20 ratio provides the necessary fat for a moist and tender texture.
·
Sauteing the onions and garlic before adding them to the meat mixture adds a deeper, sweeter flavor profile.
·
To ensure the meatloaf doesn't fall apart, let it rest for at least 10 minutes before slicing.
·
For a better crust, bake the meatloaf on a sheet pan rather than in a loaf pan so the sides can caramelize.

? Frequently Asked Questions

How do I prevent my meatloaf from being dry?

The key is using a panade (milk-soaked breadcrumbs) and not over-mixing the meat, which can make it dense and dry.

Can I use ground turkey instead of beef?

Yes, but use ground turkey thighs rather than breast to maintain fat content, or add a tablespoon of olive oil to the mix.

How do I know when the meatloaf is finished cooking?

The most reliable method is using a meat thermometer; it is done when the internal temperature reaches 160°F (71°C).

Can I make meatloaf ahead of time?

Absolutely. You can assemble the meatloaf and store it covered in the refrigerator for up to 24 hours before baking.

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