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The Best Meatloaf Recipe

The Best Meatloaf Recipe

Dive into this mouthwatering Meatloaf recipe crafted with ground beef, zesty Worcestershire sauce, panko breadcrumbs, aromatic garlic, and topped with a caramelised tomato ketchup glaze. A comforting classic taken to the next level!
3.69 from 19 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients
  

  • 1 cup of panko breadcrumbs
  • 1 large onion preferably brown or yellow, finely grated
  • 1 kilogram or 2 pounds of ground beef It is recommended to use non-lean
  • 2 eggs preferably at room temperature
  • 3 cloves of garlic minced
  • 1 teaspoon of Worcestershire Sauce
  • 1/4 cup of tomato ketchup
  • 1/4 cup of freshly chopped parsley Alternatively, 2 teaspoons of dried parsley or basil may be used
  • 1 teaspoon of dried thyme
  • 2 beef bouillon cubes crumbled (Alternatively, 2 teaspoons of beef powder may be used)
  • 1 teaspoon of black pepper freshly ground

Glaze Ingredients:

  • 1/2 cup of tomato ketchup
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of brown sugar

Instructions

  • Preparation of Oven: Preheat the oven to a temperature of 180°C or 350°F. Apply a light coating of oil to a loaf tin or use a non-stick spray to prepare it for the meatloaf.
  • Preparation of Glaze: In a separate, small mixing bowl, combine the tomato ketchup, cider vinegar, and brown sugar. Mix until homogeneous and set aside for later use.
  • Meatloaf Mixture: In a large mixing bowl, introduce the panko breadcrumbs. Grate the onion over these breadcrumbs, ensuring the moisture from the onion is absorbed. Subsequently, incorporate all remaining ingredients, mixing thoroughly until well combined. The mixture should then be molded into a loaf shape, ensuring that the surface is smooth to minimize potential cracking during baking.
  • Transfer to Loaf Tin: Carefully relocate the prepared meat mixture into the previously prepared loaf tin. The surface should then be generously coated with approximately half of the earlier prepared glaze.
  • Initial Baking: Insert the loaf tin into the preheated oven and bake for a duration of 45 minutes. At this juncture, remove the loaf tin and, if noticeable, discard any accumulated excess fat. The meatloaf should then be brushed with a majority of the remaining glaze.
  • Secondary Baking: Return the loaf tin to the oven for an additional baking duration of 30 minutes.
  • Resting Period: Post baking, it's crucial to allow the meatloaf to rest for approximately 10 minutes prior to serving. This ensures optimal texture and ease of slicing.
  • Serving: Turn the meatloaf out and slice it into thick portions. It's ideal to accompany the meatloaf with side dishes of choice, such as mashed potatoes and steamed vegetables.
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