Description
There’s a special kind of comfort that comes from a perfectly baked meatloaf. It’s a dish that feels like a warm hug, a classic for a reason, and this recipe brings all that homestyle goodness right to your table. Get ready for a tender, flavorful meatloaf that carves beautifully and tastes even better the next day. This homestyle meatloaf boasts a rich, savory flavor profile with a tender yet satisfyingly firm texture, all topped with a sweet and tangy glaze.
Ingredients
1.5 lbs ground beef (80/20 lean) or ground turkey
3/4 cup panko breadcrumbs
1/3 cup whole milk
1 large egg, lightly beaten
1/2 cup yellow onion, grated or very finely minced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Glaze:
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon Dijon mustard
Instructions
1. Preheat your oven to 375F (190C). Line a baking sheet with foil and spray it lightly.
2. In a big bowl, mix the panko breadcrumbs with milk and let sit for 5 minutes for the breadcrumbs to soak.
3. Add the ground beef or turkey, egg, onion, garlic, Worcestershire sauce, salt, and pepper to the bowl with the soaked breadcrumbs.
4. Gently mix everything with your hands until just combined. Avoid overmixing.
5. On the prepared baking sheet, shape the meat mixture into an even rectangular loaf, about 8 inches long and 4 inches wide.
6. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard for the glaze.
7. Spread half of the glaze over the top and sides of the meatloaf.
8. Bake for 40 minutes. Take it out, and spread the rest of the glaze on top.
9. Bake for another 10 to 15 minutes, or until a meat thermometer reads 160F (71C).
10. Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Don’t Overmix: As mentioned, gently combine the ingredients for a tender meatloaf. When it feels just mixed, stop there.
Use a Meat Thermometer: For perfectly cooked meatloaf, a meat thermometer is your best friend. Insert it into the thickest part of the loaf to ensure it reaches an internal temperature of 160F (71C).
Rest is Best: Allowing the meatloaf to rest for 10-15 minutes after baking is crucial. This lets the juices settle back into the meat, preventing them from running out when you slice into it.
Freeform is Fine: While some recipes call for a loaf pan, baking a freeform loaf on a baking sheet allows for better air circulation and more even cooking, leading to a nicely browned exterior.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American