Meatloaf
Why Make This Recipe
Meatloaf is a classic comfort food that brings back memories of family dinners and home-cooked meals. It’s hearty, filling, and full of flavor. This dish is perfect for a weeknight dinner or a weekend feast. Plus, it’s easy to make and can feed a crowd! You can customize it with different seasonings or add-ins based on your family’s tastes.
How to Make Meatloaf
Ingredients:
- 1 cup panko breadcrumbs (Note 1)
- 1 large onion, grated (brown, yellow)
- 1 kg / 2 lb ground beef (mince), preferably not lean
- 2 eggs
- 3 garlic cloves, minced
- 1 tsp Worcestershire Sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped parsley (optional, or 2 tsp dried parsley or basil)
- 1 tsp dried thyme
- 2 beef bouillon cubes, crumbled or 2 tsp beef powder (Note 2)
- 1 tsp black pepper
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Directions:
- Preheat your oven to 180°C (350°F). Oil or spray a loaf tin to prevent sticking (Note 3).
- For the glaze, mix together the last three ingredients—ketchup, cider vinegar, and brown sugar—in a small bowl. Set it aside.
- In a very large bowl, place the panko breadcrumbs. Grate the onion over the breadcrumbs and mix it well so that the breadcrumbs are moist (Note 4).
- Add in the ground beef, eggs, minced garlic, Worcestershire sauce, chopped parsley (if using), dried thyme, crumbled bouillon cubes, and black pepper. Use your hands to mix everything well.
- Shape the mixture into a loaf, pinching together and smoothing over any cracks or creases. This helps prevent cracks while baking.
- Transfer the meat mixture into the prepared loaf tin. Brush generously with half of the glaze you made earlier.
- Bake for 45 minutes. After this time, remove from the oven and brush with most of the remaining glaze. If you see excess fat pooling, scoop or pour it off.
- Return to the oven and bake for another 30 minutes. When done, take it out and let it stand for 10 minutes before turning it out and cutting into thick slices. A bit of crumbling on the edges of the first couple of slices is normal; it shows the meatloaf is tender!
- Serve it with a dollop of ketchup, creamy mashed potatoes, and some steamed vegetables.
How to Serve Meatloaf
Meatloaf is best served warm. Slice it thick and place it on a plate with a side of creamy mashed potatoes and steamed vegetables. Add a spoonful of ketchup or your favorite sauce on top for extra flavor. It also tastes great in sandwiches the next day!
How to Store Meatloaf
You can store leftover meatloaf in an airtight container in the fridge for up to four days. To reheat, slice the meatloaf and warm it in the microwave or in a skillet on the stovetop. If you want to store it for longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to three months.
Tips to Make Meatloaf
- Use a mix of ground beef and pork for a richer flavor.
- Don’t overmix the meat mixture; handle it gently for a softer texture.
- Feel free to add chopped veggies, like bell peppers or carrots, into the mix for extra nutrition.
- If you want to add a bit of heat, mix in some chopped jalapeños or hot sauce.
Variation
You can give your meatloaf a twist by adding different spices or sauces. Try using barbecue sauce instead of ketchup for a smoky flavor, or mix in some Italian seasoning for an herbaceous taste. You can also top the meatloaf with bacon for an extra crunch.
FAQs
1. Can I make meatloaf ahead of time?
Yes! You can prepare the meat mixture a day in advance and store it in the fridge. Just shape it into a loaf and bake it on the same day you plan to serve it.
2. What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs work fine. However, panko tends to give a lighter texture.
3. Can I cook meatloaf in a slow cooker?
Absolutely! Shape the mixture into a loaf and place it in a slow cooker on low for about 6-8 hours. Just make sure to check the temperature to ensure it’s fully cooked.
Enjoy your homemade meatloaf, a simple and delightful dish that never goes out of style!
Meatloaf
Ingredients
For the Meatloaf
- 1 cup panko breadcrumbs Note 1
- 1 large onion, grated (brown, yellow)
- 1 kg ground beef (mince), preferably not lean 2 lb
- 2 pieces eggs
- 3 cloves garlic, minced
- 1 tsp Worcestershire Sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped parsley optional, or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 cubes beef bouillon, crumbled or 2 tsp beef powder Note 2
- 1 tsp black pepper
For the Glaze
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and oil or spray a loaf tin to prevent sticking.
- For the glaze, mix together the ketchup, cider vinegar, and brown sugar in a small bowl. Set it aside.
- In a very large bowl, place the panko breadcrumbs. Grate the onion over the breadcrumbs and mix well to moisten them.
- Add in the ground beef, eggs, minced garlic, Worcestershire sauce, chopped parsley, dried thyme, crumbled bouillon cubes, and black pepper. Mix everything well using your hands.
- Shape the mixture into a loaf, smoothing over any cracks or creases.
- Transfer the meat mixture into the prepared loaf tin and brush generously with half of the glaze.
Baking
- Bake for 45 minutes. After this, remove from the oven and brush with the remaining glaze. If there's excess fat pooling, scoop or pour it off.
- Return to the oven and bake for another 30 minutes. Once done, let it stand for 10 minutes before turning out and cutting into thick slices.
Serving
- Serve warm with a side of creamy mashed potatoes, steamed vegetables, and a dollop of ketchup.
