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A steaming classic meatloaf dinner served on a plate with sides.

Classic Meatloaf Dinner Recipe

This classic meatloaf recipe delivers a tender and flavorful main dish, topped with a tangy and sweet glaze. It's a comforting meal perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices

Equipment

  • Skillet
  • Large Mixing Bowl
  • Baking Sheet
  • Loaf Pan (optional)
  • Meat Thermometer

Ingredients
  

Meatloaf Mixture

  • 1.5 - 2 pounds Ground Beef preferably 80/20 lean-to-fat ratio for optimal flavor and moisture
  • 1 medium Onion finely diced
  • 2-3 cloves Garlic minced
  • 2 large Eggs
  • 1/2 cup Plain Breadcrumbs panko or fresh breadcrumbs work beautifully too
  • 1/2 cup Milk whole milk or 2% for richness
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Ketchup for the mixture, plus more for the glaze
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black Pepper or to taste
  • 1 tablespoon Olive Oil for sautéing

For the Glaze

  • 1/2 cup Ketchup
  • 2 tablespoons Brown Sugar light or dark
  • 1 tablespoon Apple Cider Vinegar

Instructions
 

Preparation

  • Heat olive oil in a skillet, then sauté diced onion for 5-7 minutes until soft, and add minced garlic for another minute until fragrant. Remove and let cool.
  • In a large bowl, whisk together eggs, milk, Worcestershire sauce, 1/4 cup ketchup, and Dijon mustard.
  • Stir in breadcrumbs, dried thyme, salt, and black pepper, letting it sit for 2-3 minutes to absorb liquid.
  • Add ground beef and the cooled sautéed onion and garlic to the bowl.
  • Gently mix ingredients until just combined, then form into an oval loaf on a parchment-lined baking sheet or directly into a loaf pan.

Baking

  • Preheat oven to 350°F (175°C) and bake the meatloaf for 45 minutes.
  • While baking, whisk together 1/2 cup ketchup, brown sugar, and apple cider vinegar for the glaze.
  • After 45 minutes, spread the glaze over the meatloaf and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  • Remove from oven and let rest for 10-15 minutes before slicing to ensure a moist and tender loaf.

Notes

For best results, avoid overmixing the meatloaf mixture to keep it tender. A meat thermometer is highly recommended to ensure the meatloaf is cooked to a safe internal temperature. Serve with mashed potatoes and green beans for a complete meal.