Classic Meatloaf
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Entrees A comforting, traditional meatloaf recipe topped with a tangy, sweet glaze. Baked to juicy perfection for an easy weeknight dinner family favorite.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 15 mins | 10 mins | 6-8 Servings |
🔪 Key Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Small mixing bowl
- Wire whisk
- Meat thermometer
Ingredients
Meatloaf
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lb | Ground Meat | Beef or a mix |
| 1/2 Cup | Onion | finely chopped |
| 3/4 Cup | Bread Crumbs | None |
| 1 | Egg | lightly beaten |
| 1/2 Cup | Tomato Sauce | None |
| 1/2 tsp | Black Pepper | None |
| 2 tsp | Salt | None |
| 1/2 tsp | Worcestershire Sauce | None |
Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Tomato Sauce | None |
| 1/2 Cup | Water | None |
| 2 Tbsp | Brown Sugar | None |
| 2 Tbsp | Vinegar | None |
| 1 tsp | Worcestershire Sauce | None |
| 2 tsp | Dry Mustard | None |
Instructions
Step 1: Mix and Shape
- Preheat oven to 350°F (175°C). Lightly grease a standard loaf pan (approx. 9x5 inches).
- In a large bowl, combine all the Meatloaf Ingredients: 2 lb Ground Meat, 1/2 cup Onion, 3/4 cup Bread Crumbs, 1 Egg, 1/2 cup Tomato Sauce, 1/2 tsp Black Pepper, 2 tsp Salt, and 1/2 tsp Worcestershire Sauce.
- Mix the ingredients thoroughly but gently using your hands until just combined, avoiding overmixing.
- Press the meat mixture evenly into the prepared loaf pan.
Step 2: Glaze and Bake
- Prepare Glaze: In a small bowl, whisk together all the Glaze Ingredients: 1/2 cup Tomato Sauce, 1/2 cup Water, 2 Tbsp Brown Sugar, 2 Tbsp Vinegar, 1 tsp Worcestershire Sauce, and 2 tsp Dry Mustard until smooth.
- Pour the prepared glaze evenly over the top of the raw meatloaf in the pan.
- Bake for 1 hour to 1 hour 15 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C) on a meat thermometer.
- Let the meatloaf rest in the pan for about 10 minutes until firm before slicing and serving.
💡 Make-Ahead & Storage: Unbaked meatloaf can be assembled, covered, and refrigerated for up to 24 hours before baking, or frozen for up to 2 months.
Original Recipe Scan
