Classic Quick & Simple Meatloaf
This classic meatloaf recipe is quick and simple to prepare, resulting in a moist and flavorful dish the whole family will love. A tangy glaze adds the perfect finishing touch.
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Whisk
- Meat Thermometer
Ingredients
Meatloaf
- 1.5 lbs Ground Beef preferably 80/20
- 0.5 cup Breadcrumbs plain or panko
- 0.25 cup Milk
- 1 large Egg lightly beaten
- 0.5 Onion finely diced
- 2 Garlic minced
- 0.25 cup Ketchup for meatloaf mixture
- 1 tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 0.5 tsp Dried Thyme
- 1 tsp Salt
- 0.5 tsp Black Pepper
For the Glaze
- 0.5 cup Ketchup
- 2 tbsp Brown Sugar
- 1 tbsp Apple Cider Vinegar
Instructions
Preheat Oven & Prep
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line a baking sheet with foil.
Meatloaf Mixture
- In a large bowl, combine milk, egg, 1/4 cup ketchup, Worcestershire sauce, Dijon mustard, garlic, and onion.
- Add breadcrumbs, thyme, salt, and pepper to the wet ingredients, then add the ground beef.
- Gently mix everything by hand until just combined; do not overmix.
Bake Meatloaf
- Transfer the mixture into the prepared loaf pan or form a loaf shape on the baking sheet and bake for 40 minutes.
Prepare Glaze
- While the meatloaf bakes, whisk together 1/2 cup ketchup, brown sugar, and apple cider vinegar for the glaze.
Glaze & Finish Baking
- After 40 minutes, remove the meatloaf, spread the glaze over the top, and return to the oven for 15-20 more minutes until it reaches an internal temperature of 160°F (71°C).
Rest
- Let the meatloaf rest for 10-15 minutes before slicing to ensure it remains moist and flavorful.
Notes
For best results, avoid overmixing the meatloaf mixture to keep it tender. Resting the meatloaf after baking is crucial for a moist and flavorful outcome.