Lean & Flavorful Homestyle Meatloaf
This lean and flavorful homestyle meatloaf is a comforting and satisfying dish, perfect for a family meal. Made with either ground beef or turkey, it's juicy, tender, and topped with a sweet and tangy glaze.
Equipment
- loaf pan
- baking sheet
- parchment paper
- small skillet
- large mixing bowl
- small bowl
- whisk
Ingredients
Meatloaf
- 1 ½ pounds lean ground meat (90% lean ground beef or ground turkey)
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 large egg
- ½ cup breadcrumbs (panko or whole wheat work well)
- ½ cup milk (any kind)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line a baking sheet with parchment paper.
- Sauté the finely chopped onion in olive oil until softened and translucent, then add minced garlic and cook until fragrant. Remove from heat and let cool slightly.
Mixing and Baking
- In a large bowl, combine the ground meat, egg, breadcrumbs, milk, parsley, oregano, salt, pepper, and the cooled onion and garlic.
- Gently mix all ingredients until just combined, being careful not to overmix.
- Transfer the mixture to the prepared loaf pan or shape it into an oval on a baking sheet.
- Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
- Spread half of the glaze evenly over the meatloaf.
- Bake for 45 minutes, then remove, brush with the remaining glaze, and bake for another 15-20 minutes until the internal temperature reaches 160°F (71°C) for ground beef or 165°F (74°C) for ground turkey.
Resting
- After baking, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to ensure a moist and flavorful result.
Notes
For best results, allow the meatloaf to rest completely before slicing. This helps to lock in the juices and creates a more tender slice. You can also prepare the meatloaf mixture ahead of time and refrigerate it for a few hours before baking.