Classic Meatloaf

Classic meatloaf made with ground beef, Italian breadcrumbs, and savory seasonings, topped with a sweet and tangy ketchup-chili glaze. Perfect for family dinners, hearty meals, or weeknight cooking.

Ingredients

For the Meatloaf:

• ¾ cup Italian breadcrumbs
• ½ cup milk
• 2 eggs
• 2 pounds (900 g) ground beef (80/20)
• 1 medium yellow onion, finely chopped or grated
• 3 cloves garlic, minced or pressed
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons chopped fresh parsley (optional)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

For the Glaze:

• ½ cup ketchup
• ½ cup chili sauce
• 2 tablespoons brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt

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Instructions

Prepare the Oven and Pan

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with foil or parchment paper and spray with cooking spray.

Mix the Meatloaf

1. In a large bowl, combine breadcrumbs, milk, and eggs. Let sit for 5–10 minutes to absorb.
2. Add ground beef, onion, garlic, Worcestershire sauce, ketchup, parsley, salt, and pepper. Mix gently until just combined—do not overmix to maintain tenderness.

Shape and Bake

1. Shape the mixture into an 8×4 inch loaf and place on the prepared baking sheet. Alternatively, use a loaf pan.
2. Bake uncovered for 40 minutes.

Prepare the Glaze

1. While the meatloaf is baking, mix ketchup, chili sauce, brown sugar, garlic powder, onion powder, and salt in a small bowl.

Glaze and Finish Baking

1. Brush the glaze over the meatloaf.
2. Return to the oven and bake for 15 more minutes or until fully cooked (internal temperature should reach 160°F / 71°C).

Rest and Serve

1. Allow the meatloaf to rest for 10 minutes before slicing.
2. Serve with mashed potatoes, steamed broccoli, or green beans.

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Why You’ll Love This Recipe

This meatloaf is juicy, flavorful, and perfectly tender. The savory glaze adds a slightly sweet finish, making it a classic comfort food that’s great for family dinners or meal prep.

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Tips

• Do Not Overmix: Keeps the meatloaf light and tender.
• Breadcrumbs: Let them soak in milk and eggs to retain moisture.
• Internal Temperature: Use a meat thermometer to ensure it reaches 160°F / 71°C.
• Resting Time: Let the meatloaf rest to allow juices to redistribute.

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Variations and Substitutions

• Ground Meat: Mix beef with ground pork or turkey for added flavor.
• Glaze: Substitute barbecue sauce for a smokier taste.
• Herbs: Add thyme or oregano for a different flavor profile.
• Cheese: Mix shredded cheddar or mozzarella into the meat mixture for extra richness.

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FAQs

Q: Can I make meatloaf ahead of time?
Yes, shape and store in the refrigerator for up to 24 hours before baking.

Q: Can I freeze this meatloaf?
Yes, freeze unbaked meatloaf in foil or a loaf pan for up to 3 months. Thaw in the fridge before baking.

Q: Can I use a meatloaf pan instead of a baking sheet?
Yes, a loaf pan works perfectly and helps maintain shape, but baking time may vary slightly.

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Serving and Suggestions

• Pair with mashed potatoes, roasted vegetables, or steamed green beans for a hearty meal.
• Serve leftovers in sandwiches with extra glaze or ketchup.
• Garnish with fresh parsley for color and added freshness.