This recipe provides instructions for making a comforting and flavorful Classic Homestyle Meatloaf, a dish that evokes feelings of home-cooked goodness. This meatloaf features a moist and tender interior packed with savory flavors, encased in a slightly caramelized and often glazed exterior. The base of the meatloaf is typically ground beef, often combined with ground pork or veal for added moisture and flavor. To prevent the meatloaf from becoming dense and dry, breadcrumbs (fresh or dried) are usually incorporated, along with a liquid such as milk or beef broth, which helps to keep the meat tender. Eggs are added as a binder, holding all the ingredients together. Flavor is built with the inclusion of finely chopped aromatics like onion and garlic, as well as seasonings such as salt, pepper, Worcestershire sauce, and a variety of herbs and spices like parsley, oregano, and thyme. Some variations include finely diced vegetables like bell peppers or carrots for added texture and sweetness. A signature element of many meatloaf recipes is a flavorful glaze that is brushed over the top before or during the last part of baking. This glaze often consists of a combination of ketchup, brown sugar, vinegar (or mustard for tang), and sometimes Worcestershire sauce, creating a sweet, tangy, and slightly caramelized crust that enhances the overall taste. The meatloaf mixture is typically shaped into a loaf and baked in a loaf pan or on a baking sheet until it is cooked through and reaches a safe internal temperature. Allowing the meatloaf to rest for a few minutes after baking helps it to retain its juices and makes it easier to slice. Served warm with mashed potatoes, gravy, and a side of vegetables, a slice of classic homestyle meatloaf is a truly satisfying and comforting meal that is enjoyed by families around the world. The image shows a fully baked meatloaf in a white, oval baking dish. The meatloaf has a rich brown, slightly caramelized exterior with some visible texture and a few slightly darker, potentially glazed areas. The baking dish shows some rendered juices around the edges of the meatloaf.
The texture of Classic Homestyle Meatloaf is ideally moist and tender throughout, with a slightly firmer exterior, especially if a glaze has been applied and caramelized. It should be substantial but not dense or dry.
The flavor profile is savory and rich, with the hearty taste of ground meat enhanced by the sweetness of onions, the sharpness of garlic, the tang of Worcestershire sauce, and the aromatic notes of herbs and spices. A glaze adds a layer of sweet and tangy complexity.
Classic Homestyle Meatloaf is a comforting dish made from ground meat (typically beef, often with pork or veal), breadcrumbs, eggs, aromatics, and seasonings, shaped into a loaf, baked until cooked through, and often topped with a sweet and tangy glaze.
The preparation involves combining ground meat with breadcrumbs, eggs, chopped onions and garlic, seasonings, and a liquid, shaping the mixture into a loaf, baking until cooked through, and optionally glazing during the last part of baking.
Ingredients:
- 2 pounds ground beef (80/20 blend recommended for flavor and moisture)
- ½ cup breadcrumbs (fresh or dried)
- ½ cup milk or beef broth
- 1 large egg, lightly beaten
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional additions: ½ cup finely diced bell pepper, ½ cup shredded carrot
For the Glaze (Optional):
- ¼ cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon vinegar (white or apple cider) or yellow mustard
- 1 teaspoon Worcestershire sauce
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Loaf pan (approximately 9×5 inches) or baking sheet
- Small bowl (for glaze, if using)
- Pastry brush (if using glaze)
- Instant-read meat thermometer
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). If using a loaf pan, lightly grease it. Alternatively, you can shape the meatloaf on a baking sheet lined with parchment paper or foil for easier cleanup.
- Soak Breadcrumbs: In a small bowl, soak the breadcrumbs in the milk or beef broth for about 5-10 minutes to moisten them. This helps to keep the meatloaf tender.
- Combine Ingredients: In a large mixing bowl, gently combine the ground beef, soaked breadcrumbs, lightly beaten egg, finely chopped onion, minced garlic, Worcestershire sauce, chopped parsley, oregano, thyme, salt, and pepper. If using, add the finely diced bell pepper or shredded carrot. Mix everything together thoroughly but be careful not to overmix, as this can make the meatloaf tough. Use your hands for the best results, but avoid squeezing or compacting the meat too much.
- Shape the Meatloaf: Transfer the meat mixture to the prepared loaf pan and gently shape it into a loaf, ensuring it is evenly distributed. If baking on a baking sheet, shape the mixture into a free-form loaf, about 1 ½ to 2 inches thick.
- Prepare the Glaze (Optional): While the meatloaf bakes, you can prepare the glaze, if using. In a small bowl, whisk together the ketchup, brown sugar, vinegar (or mustard), and Worcestershire sauce until well combined.
- Bake the Meatloaf: Place the loaf pan or baking sheet in the preheated oven and bake for 45-60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C) when measured with an instant-read meat thermometer inserted into the center. The exact baking time will depend on the size and thickness of your meatloaf.
- Glaze the Meatloaf (Optional): If using the glaze, brush it evenly over the top of the meatloaf during the last 15-20 minutes of baking. This will allow the glaze to caramelize slightly.
- Rest Before Slicing: Once the meatloaf is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before slicing and serving. This resting time allows the juices to redistribute throughout the meatloaf, resulting in a more moist and flavorful dish.
- Slice and Serve: Slice the meatloaf into thick pieces and serve warm. It pairs well with mashed potatoes, gravy, green beans, or your favorite side dishes.
Enjoy this classic and comforting homestyle meatloaf!
Tips for Success:
- Don’t Overmix: Overmixing the meatloaf mixture can result in a tough texture. Mix just until all the ingredients are combined.
- Moist Breadcrumbs: Soaking the breadcrumbs in milk or broth helps to keep the meatloaf moist.
- Flavor Variations: Feel free to experiment with different herbs and spices to customize the flavor to your liking. You can also add a pinch of red pepper flakes for a little heat.
- Vegetable Additions: Finely diced vegetables like bell peppers, carrots, or celery can add flavor and moisture. Sauté them lightly before adding to the meat mixture.
- Glaze Alternatives: If you don’t have the ingredients for the suggested glaze, you can simply brush the top of the meatloaf with extra ketchup or barbecue sauce during the last 15 minutes of baking.
- Internal Temperature: Always use a meat thermometer to ensure the meatloaf is cooked to a safe internal temperature of 160°F (71°C).
- Make Ahead: You can prepare the meatloaf mixture ahead of time, shape it, and store it covered in the refrigerator for up to 24 hours before baking.
- Freezing: Cooked and cooled meatloaf can be wrapped tightly and frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
This Classic Homestyle Meatloaf recipe is a timeless favorite that is sure to please everyone at the table. Enjoy the delicious flavors and comforting aroma!