Description
This Homemade Meatloaf recipe is the perfect blend of juicy ground beef, savory spices, and a hint of sweetness from the glaze. A succulent loaf that remains moist and flavorful, making it a comforting and satisfying meal for any occasion.
Ingredients
- 3/4 cup toasted breadcrumbs (or gluten-free bread crumbs)
- 2 large eggs
- 3/4 cup milk (can also use broth)
- 1 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 1/2 cup yellow onion, grated *see notes
- 1 clove garlic, grated or minced
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon black pepper (to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram (or more oregano)
- 1/2 cup fresh parsley, finely chopped
- 2 pounds ground beef
Glaze with:-Jammy Roasted Ketchup
Fast and easy glaze- 1/2 cup ketchup, 2-3 tablespoons maple syrup, 2 teaspoons apple cider vinegar (optional for spice- a few teaspoons of sriracha)
Instructions
- Preheat the oven to 350°.
- In a large bowl, mix the bread crumbs, eggs, and milk (or broth). Let sit for 5 minutes.
- To the bread crumb mixture add salt, tomato paste, Dijon, maple syrup, Worcestershire, grated onion, garlic, smoked paprika, black pepper, oregano, marjoram, and fresh parsley. Mix until thoroughly combined.
- Add the ground meat mixing gently with your hands until just combined. (It will combine more easily if the meat has been out of the fridge for 20 minutes.) Do not over-mix. Mold into a loaf shape, roughly 8 x 4, and place in a pan with a little room around the edges, like a pyrex baking dish or a lined rimmed baking sheet, rather than packing it into a loaf pan. This helps the meatloaf brown evenly and caramelize on the edges.
- Coat the top and sides of the meatloaf with 1/2 of the glaze. Bake for 40 minutes, remove from the oven and reglaze with what is remaining. Turn the oven up to 400° and bake 10-15 minutes more. Test the temperature (an internal instant read thermometer is handy here) it should register 155-160.
Let meatloaf rest 10-15 minutes before serving. This locks in the juices and keeps it from crumbling.
Notes
Don’t skip the raw, finely grated onions! You can use a regular cheese grater. They make the meatloaf juicier and have enzymes that help tenderize the meat. They melt when cooked adding savory flavor to the meatloaf. Plus eliminate the extra sauteing step!
Don’t overmix- this can result in a tough, dry texture.
Meatloaf can be made a day ahead- wrap tightly with plastic wrap and store in the fridge unglazed.
You can make this into two loaves and freeze one! Bake for about 45 minutes if shaping into smaller loaves.
You can quick cook oats in place of bread crumbs.
Cooked meatloaf can be frozen up to 3 months. Defrost in the fridge for 24 hours. Reheat in a 300° oven until warmed through.
Storage for leftover meatloaf: Seal it in an airtight container in the fridge for 3 days.
Nutrition
- Serving Size: 1/6 slice
- Calories: 301
- Sugar: 5.8 g
- Sodium: 682.2 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 16.8 g
- Fiber: 1.5 g
- Protein: 38.7 g
- Cholesterol: 153 mg