Ingredients:
For the Meatloaf:
- 2 lbs (about 900g) ground beef (preferably 80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper (any color)
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional)
For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs are softened.
- Add the ground beef, eggs, chopped onion, chopped bell pepper, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, dried thyme, dried oregano, and smoked paprika (if using) to the bowl with the soaked breadcrumbs.
- Mix all the ingredients together until well combined. Be careful not to overmix, as this can result in a dense meatloaf.
- Transfer the meat mixture to the prepared loaf pan and shape it into a loaf shape, pressing it firmly into the pan.
- In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
- Spread the glaze evenly over the top of the meatloaf.
- Bake the meatloaf in the preheated oven for 60-75 minutes, or until it reaches an internal temperature of 160°F (71°C) and is cooked through.
- Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing.
- Transfer the sliced meatloaf to a serving platter and serve hot, garnished with fresh parsley if desired.
- Enjoy your homemade meatloaf, a comforting and classic dish that’s perfect for family dinners or entertaining guests! Serve it with mashed potatoes, roasted vegetables, or your favorite side dishes for a complete meal.
FAQs:
1. What type of meat is best for making meatloaf?
Answer: A combination of ground beef and ground pork is often used for the best flavor and texture in meatloaf. Typically, a mix with a higher fat content, such as 80/20 (80% lean meat, 20% fat), is preferred to keep the meatloaf moist and flavorful. You can also use ground turkey or a combination of ground meats based on your preference.
2. How do I keep meatloaf from becoming dry?
Answer: To prevent meatloaf from becoming dry, it’s essential not to overmix the meat mixture, as this can lead to a tough and dry texture. Use a gentle hand when combining the ingredients, and avoid compacting the mixture too much when shaping the loaf. Additionally, adding ingredients like eggs, breadcrumbs, grated vegetables, or even a splash of milk can help retain moisture in the meatloaf.
3. Can I make meatloaf ahead of time and freeze it?
Answer: Yes, you can prepare meatloaf ahead of time and freeze it for later use. Form the meat mixture into a loaf shape and wrap it tightly in plastic wrap or aluminum foil. Place the wrapped meatloaf in an airtight container or freezer bag to prevent freezer burn. Meatloaf can be frozen for up to 3 months. Thaw frozen meatloaf in the refrigerator overnight before baking.
4. What can I use as a binder in meatloaf besides breadcrumbs?
Answer: Besides breadcrumbs, you can use crushed crackers, rolled oats, or cooked rice as binders in meatloaf. These alternatives serve the same purpose as breadcrumbs, helping to hold the meat mixture together and retain moisture. Choose whichever option you prefer based on your dietary preferences or what you have available in your pantry.
5. How do I know when meatloaf is fully cooked?
Answer: The best way to determine if meatloaf is fully cooked is to use a meat thermometer. Insert the thermometer into the center of the meatloaf, making sure it reaches the middle of the loaf without touching the bottom of the pan. The internal temperature should register at least 160°F (71°C) for ground beef or pork, or 165°F (74°C) for ground turkey. Additionally, the meatloaf should be firm to the touch and no longer pink in the center.