Classic Comfort Meatloaf
This meatloaf is all about comfort with smart technique, offering a juicy interior and a classic sweet-tangy ketchup glaze that makes it a family favorite.
Ingredients
Meatloaf Ingredients
- 2 lb ground beef (preferably not lean — 80/20 or 85/15 works well)
- 4 slices fresh bread, processed into breadcrumbs Stale or day-old bread works fine; panko can be used but reduce soak time.
- 1/3 cup beef broth If using concentrated bouillon, dilute carefully and reduce added salt.
- 1 1/2 tbsp Worcestershire sauce
- 2 large eggs, lightly beaten
- 1 pinch ground thyme
- 2 pinches dried parsley
- 1 tbsp vegetable oil For sautéing.
- 4 cloves garlic, minced
- 2 cups red onion, diced
- Salt and black pepper, to taste
Glaze Ingredients
- 1/2 cup ketchup
- 4 tbsp light brown sugar Approximately 4–5 tbsp.
- 2 tsp black pepper (optional for glaze)
Instructions
Preparation
- Place a second oven-safe pan filled with 1–2 cups of hot water on the bottom shelf to create steam while the loaf bakes.
- Heat 1 tablespoon vegetable oil in a medium skillet. Add diced red onion and cook until softened, about 6–8 minutes.
- Add minced garlic about 1 minute before onions finish. Cook for 30 seconds until fragrant, then remove from heat and let cool for 5 minutes.
- In a small bowl, combine breadcrumbs, beaten eggs, Worcestershire sauce, and beef broth. Mix gently and let soak for 5 minutes.
- In another bowl, stir together ketchup, brown sugar, and pepper (if using). Reserve half for glazing during baking.
Mixing and Shaping
- In a large mixing bowl, place ground beef. Add soaked breadcrumb mixture, cooled onions and garlic, thyme, and salt and pepper. Mix gently until just combined.
- Shape the mixture into a loaf on the prepared baking sheet. Spread half of the ketchup glaze over the top.
Baking
- Bake on the rack positioned above the pan of water for 45–60 minutes, checking internal temperature after 45 minutes.
- When meatloaf reaches 165°F, remove from oven and brush with remaining glaze. Let rest for 10 minutes before slicing.
Notes
Serve with mashed potatoes and steamed vegetables. Refrigerate for sandwiches later. Always reheat leftovers to at least 165°F. Use a thermometer to check doneness.