🍽️🥩 Classic Meatloaf with Tangy Glaze
Serves: 6–8
Prep Time: 15 min
Cook Time: 55–60 min
Total Time: ~1 hr 15 min
🧂 Ingredients
For the Meatloaf:
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2 lbs ground beef (80/20 or 85/15)
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1 cup breadcrumbs (or crushed saltines)
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 eggs
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½ cup milk
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2 tbsp ketchup
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1 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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Optional: ½ tsp dried thyme or parsley
For the Glaze:
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⅓ cup ketchup
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2 tbsp brown sugar
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1 tbsp Dijon or yellow mustard
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Optional: 1 tsp apple cider vinegar or a dash of hot sauce for extra zing
🔪 Instructions
1. Preheat Oven:
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Preheat to 350°F (175°C).
2. Mix the Meatloaf:
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In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and herbs.
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Mix gently with clean hands or a spoon until just combined. Don’t overmix — that can make it dense.
3. Shape the Loaf:
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Transfer mixture to a parchment-lined or greased baking sheet and shape into a loaf.
✅ You can also use a loaf pan, but shaping it by hand gives more surface area for the glaze and caramelization.
4. Add the Glaze:
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In a small bowl, mix all glaze ingredients.
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Spread half the glaze over the meatloaf before baking.
5. Bake:
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Bake for 50–60 minutes, or until internal temp reaches 160°F (71°C).
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Brush with the remaining glaze during the last 10–15 minutes of baking.
6. Rest & Serve:
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Let rest for 5–10 minutes before slicing.
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Serve with mashed potatoes, green beans, or roasted veggies.
🔁 Variations:
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Make it cheesy: Add ½ cup shredded cheddar or mozzarella to the mix.
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Sneak in veggies: Grate in carrot, zucchini, or spinach for added nutrition.
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Use a mix of meats: Try 1 lb ground beef + 1 lb ground pork or turkey.
🧊 Storage:
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Store leftovers in the fridge up to 4 days, or freeze slices for up to 3 months.
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Great for sandwiches or reheated with a fried egg on top.
Want a mini muffin tin version, gluten-free, or BBQ meatloaf twist? Just ask!
