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A classic family meatloaf should be tender, flavorful and comforting. This recipe has been refined over generations, combining traditional techniques with carefully chosen ingredients to create the perfect texture and taste. The key is properly seasoning the meat while ensuring it stays moist throughout the cooking process.
The success of this recipe lies in proper temperature control and allowing adequate resting time. The careful handling of ingredients and attention to technique ensures consistent results every time.
Key Ingredients & Notes
- Ground Beef - Use 80/20 blend at room temperature
- Fresh Onion - Finely grated for even distribution
- Breadcrumbs - Combination of dried and fresh
- Eggs - Room temperature for better binding
- Whole Milk - Slightly warmed
- Worcestershire Sauce - For depth of flavor
- Fresh Garlic - Freshly minced
- Fresh Herbs - Parsley and thyme work best
- Classic Glaze - Ketchup, brown sugar, vinegar blend
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Complete Instructions
Initial Preparation
- - Bring meat and eggs to room temperature
- - Heat oven to 375°F
- - Prepare onion and garlic
- - Line loaf pan with parchment
- - Warm milk slightly
Mixing Method
- - Break up meat into small pieces
- - Combine wet ingredients
- - Mix breadcrumbs and onion
- - Incorporate all components
- - Mix until just combined
Shaping and Glazing
- - Layer meat mixture in pan
- - Remove air pockets
- - Shape top surface
- - Apply initial glaze
- - Reserve portion for later
Baking Instructions
- - Use middle oven rack
- - Bake for initial 30 minutes
- - Add remaining glaze
- - Continue until 160°F internal temperature
- - Rest before serving
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Important Notes
* Monitor oven temperature carefully
* Use meat thermometer
* Adjust time for different pans
* Check doneness properly
Temperature Guidelines
* 155°F - Medium
* 160°F - USDA recommended
* 165°F - Well done
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Professional Tips
* Pre-cook aromatics
* Monitor browning
* Add moisture as needed
* Chill for clean slices
* Score surface before glazing
Storage Guidelines
* Cool before storing
* Slice before freezing
* Wrap properly
* Reheat with added moisture
* Store glaze separately
Expert Suggestions
* Toast dry ingredients
* Add savory elements
* Include mushrooms
* Use herb combinations
* Consider texture variations
Summary
Success with this recipe requires attention to detail and proper timing. Each step contributes to the final result, from ingredient preparation to resting time. This reliable method consistently produces excellent results when followed carefully.
Recipe FAQs
- → How can I check if the meatloaf is fully cooked?
- It's ready when the inside hits 160°F on a meat thermometer or when the meat loses any pink color.
- → Can I prep meatloaf in advance?
- For sure! Mix everything up to a day early, cover it up, and store in the fridge until baking time.
- → Why does my meatloaf crumble apart?
- It might lack enough sticky ingredients like eggs or breadcrumbs, which keep it together.
- → Is it possible to freeze leftover meatloaf?
- Totally! Wrap cooled portions tightly and freeze for up to 3 months. Let it defrost in the fridge before reheating.
- → What sides go well with meatloaf?
- Mashed potatoes, roasted veggies, fresh green beans, or a simple salad work perfectly.
Homestyle Meatloaf
A juicy and savory meatloaf with a lip-smacking glaze—great for a cozy family dinner.
Ingredients
→ Main Mixture for Meatloaf
→ Sticky Sweet Topping
Steps
Preheat the oven to 375°F and line a 9x5 loaf pan with parchment paper.
Throw all the meatloaf base ingredients into a big bowl and stir them together until everything’s evenly combined.
Move the mixture into the loaf pan you prepared, and press it gently to shape it into a loaf form.
Pop it in the oven and let it cook for about 35 to 40 minutes at 375°F.
While the meatloaf’s baking, mix up the glaze ingredients in a bowl until you’ve got a smooth, shiny topping.
Take the meatloaf out, slather the glaze all over the top, then put it back in the oven for another 15 to 20 minutes.
Once it’s out of the oven, let it sit for 10 minutes. Slice it up and spoon any juices from the pan over it before serving.
Notes
- This recipe keeps your meatloaf moist with just the right amount of filler ingredients.
- Prepare ahead of time and store in the fridge for up to 24 hours before baking.
- Leftovers hold up well in the refrigerator for about four days.
Required Tools
- A loaf pan that’s 9x5 inches
- Bakery-style parchment paper
- A large mixing bowl for combining everything
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes dairy (milk)
- Uses eggs as an ingredient
- Contains gluten from breadcrumbs
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 368
- Fats: 25 g
- Carbohydrates: 12 g
- Proteins: 23 g