Classic Meatloaf
A tender, well-seasoned meatloaf with a tangy brown sugar and ketchup glaze. Leftovers make excellent sandwiches.
- Servings
- 8
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Oven
- 350°F175°C
Ingredients
For the meatloaf
For the glaze
Equipment
- Rimmed baking sheet lined with foil
- Skillet
- Instant-read thermometer
Instructions
Heat the oven to 350°F. Cook the onion in the oil in the skillet over medium heat until soft, 6 minutes, add the garlic for 1 minute, and let cool a little.Heat the oven to 175°C. Cook the onion in the oil in the skillet over medium heat until soft, 6 minutes, add the garlic for 1 minute, and let cool a little.
In a large bowl, soak the breadcrumbs in the milk and eggs for 5 minutes. Add the beef, cooked onion, Worcestershire, mustard, thyme, salt and pepper and mix gently with your hands just until combined.
Shape the mixture into a loaf about 9×5-inch on the lined baking sheet. A free-form loaf browns better than one in a pan.Shape the mixture into a loaf about 23×13 cm on the lined baking sheet. A free-form loaf browns better than one in a pan.
Stir the ketchup, brown sugar and vinegar together and spread half over the loaf. Bake for 40 minutes.
Spread on the rest of the glaze and bake until the center reads 160°F, 15–25 minutes. Rest for 10 minutes before slicing.Spread on the rest of the glaze and bake until the center reads 71°C, 15–25 minutes. Rest for 10 minutes before slicing.
Notes
- Mix with a light hand; overworking the meat makes a dense, tough loaf.
- Wrapped slices freeze well for 3 months.
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Nutrition estimate
- Calories
- 365
- Protein
- 25 g
- Carbs
- 18 g
- Fat
- 21 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
