Jessica J. Langley Meatloaf is a classic, soothing meal overflowing with savory taste that welcomes the whole family to the table. With a wonderfully caramelized glaze on top, this ultimate meatloaf dish is juzzly within. This recipe delivers every time whether your first time creating meatloaf or you’re looking for a perfect go-to.
A filling main meal, it combines ground beef, herbs, breadcrumbs, and a tangy-sweet sauce that go nicely with mashed potatoes, green beans, or even just a slice of bread. At its finest, comfort food is straightforward, fulfilling, and tasty.
Ingredients
For the Meatloaf:
- 2 lbs ground beef (preferably 80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/4 cup fresh parsley, chopped
For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions (Step-by-Step)
Set your oven to 375°F (190°C). Line a loaf pan with lightly greenering or parchment paper.
Combine milk and breadcrumbs in a large bowl with the meat mixture. Let soak for five minutes. Add ground beef, eggs, chopped onion, garlicky Worcestershire sauce, ketchup, salt, pepper, thyme, parsley. Don’t overmix; gently stir until just blended using clean hands or a fork.
Spoon mixture onto your ready-made baking sheet and flatten into a loaf shape—about 9×5 inches. Press the mixture uniformly into a loaf pan pan.
In a small bowl, stir together vinegar, ketchup, brown sugar, Dijon mustard. Over the meatloaf spread half the glaze.
Bake for forty-five minutes; then, remove and distribute the remaining glaze on top. Once more in the oven, bake for another 15 to 20 minutes or until the internal temperature reaches 160°F (71°C).
Let the meatloaf sit for ten minutes before cutting. This produces very neat slices and preserves the juices within.
Pro Tips for a Perfect Meatloaf
Don’t overmix. Just mix until everything is blended to prevent a thick texture.
Fresh onion, garlic, and parsley really improve taste.
Resting is essential: Meatloaf holds together better when cut if it is let to rest after baking.
Breadcrumbs plus milk equal moisture; softness depends critically on the panade—breadcrumbs soaked in milk.
FAQs
Can I use ground turkey or pork instead of beef?
Really, but be sure you change the seasonings. Turkey is leaner and might call for additional moisture or fat.
Can I make this ahead of time?
Yes. Prepare the meatloaf ingredients and refrigerated uncooked for up to 24 hours. Right before baking, apply glaze.
How do I keep it from falling apart?
Don’t omit the breadcrumbs and eggs; they bind everything. Let the bread rest also before cutting.
What sides go best with meatloaf?
Classic sides call for roasted vegetables, mashed potatoes, mac and cheese, or a basic green salad.
Conclusion
More than just a dinner, the perfect meatloaf is a nostalgic, fulfilling meal that comforts and cheers the dinner table. This dish finds the ideal mix of homestyle heartiness and robust taste with its juicy inside, savory spice, and enticing glaze.
This meatloaf is a sure crowd-pleaser whether it’s for a Sunday supper or a laid-back evening dinner. Present it once; it will start to show up often in your rotation.
