Classic Meatloaf Recipe

March 24, 2021

Dinner Homemaking Recipes

Classic Meatloaf Recipe

If I could say one thing about this Meatloaf recipe, it’s that once you make the onion mixture, and fill your house with the incredible aroma, your family will most likely say, oh-my-gosh what smells so good? Then once you start baking it, forget-about-it, even your pickiest eater will be waiting to dig in. It’s full of amazing flavor, tender and moist, and has this glazed topping that is well… just devine. Meatloaf makes me nostalgic, it reminds me lazy days in the kitchen with mom, weeknight suppers, the simple times, and of course comfort food at its best. If you have never tried it, give this a go, I think you’ll love it.

To make it, begin with preheating your oven to 350℉. Line a rimmed sheet pan with parchment paper, set aside. In a medium skillet over medium to low heat, sauté the shallots, onions, garlic, salt, black pepper, and dried thyme in olive oil until the onions are translucent and soft. Turn off the heat and stir in the beef broth, ketchup, Worcestershire Sauce, and fresh parsley. Set aside to cool slightly.

In a large bowl add the ground beef, panko bread crumbs, and beaten eggs. Add the slightly cooled onion mixture and mix together until combined. Don’t over work the meat, you want to keep it loose and airy, mix ingredients until combined but not packed tight.

In a separate small bowl, whisk together the ketchup, mustard, brown sugar, and Worcestershire Sauce.

Turn Meatloaf out onto the prepared sheet pan and shape into a loaf. Spread ½ of the glaze over the top of the Meatloaf now, and then halfway through cooking add the remaining glaze.

Bake Meatloaf at 350℉ for 1 hour to 1 hour and 15 minutes, or until an instant read thermometer shows an internal temperature of 160℉. Slide the thermometer in from the end towards the middle to get a good read. Enjoy!

Classic Meatloaf Recipe

Course Dinner
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6 servings
Author Stasia Wimmer Boschetti

Ingredients

  • 2 1/2 pounds ground beef
  • 2 large eggs, beaten
  • ½ cup panko bread crumbs

Onion mixture

  • 1 large shallot, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ cup beef broth
  • ½ cup ketchup
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil, for cooking

Glazed Topping

  • 3/4 cup ketchup
  • 4 tablespoons yellow mustard
  • 4 tablespoons brown sugar
  • 1 tablespoon Worcestershire Sauce

Instructions

  1. Preheat oven to 350℉. Line a rimmed sheet pan with parchment paper, set aside.

  2. In a medium skillet over medium to low heat sauté the shallots, onions, garlic, salt, black pepper, and dried thyme in olive oil until the onions are translucent and soft. Turn off the heat and stir in the beef broth, ketchup, Worcestershire Sauce, and fresh parsley. Set aside to cool slightly.

  3. In a large bowl add the ground beef, panko bread crumbs, and beaten eggs. Add the slightly cooled onion mixture and mix together until combined. Don't over work the meat, you want to keep it loose and airy, mix ingredients until combined but not packed tight.

  4. In a separate small bowl, whisk together the ketchup, mustard, brown sugar, and Worcestershire Sauce.
  5. Turn Meatloaf out onto the prepared sheet pan and shape into a loaf. Spread ½ of the glaze over the top of the Meatloaf now, and then halfway through cooking add the remaining glaze.

  6. Bake Meatloaf at 350℉ for 1 hour to 1 hour and 15 minutes, or until an instant read thermometer shows an internal temperature of 160℉. Slide the thermometer in from the end towards the middle to get a good read. Enjoy!

NEWSLETTER
SIGN-UP
NO SPAM,
WE PROMISE!
VIEW TAGS
SHOW COMMENTS

Recipe Rating




SHOP MY HOME & FAVORITE THINGS