Beef Mixed With Ketchup and Mustard Maranade

This easy meatloaf recipe is made with ground beefiness and smothered with a sweet and tangy glaze topping. Tender, juicy, and bursting with archetype beef flavor, learn how to make the all-time meatloaf and enjoy with creamy mashed potatoes and a side of roasted asparagus.

This classic American meatloaf recipe is hearty, apprehensive, and one of the most familiar ground beef recipes of my childhood. Information technology has just the right amount of seasoning and spices, it's nottoo fatty but has just enough fatty to be juicy and flavorful, and information technology's finished with the perfect sweet and tangy ketchup glaze baked right on superlative.

Molded into the shape of a loaf, meatloaf is made with ground meat mixed with various other ingredients like onions, breadcrumbs, milk, and herbs, and topped with a sweet and tangy ketchup sauce that, when baked, forms a caramelized chaff.

Let's learn how to make this easy and delicious archetype meatloaf recipe or hop over and bank check out this equally succulentTurkey Meatloaf Recipe.

Meatloaf Coat

This meatloaf sauce is the perfect residuum of sweet, savory, and tangy and information technology's SUPER easy to gear up. Made with ketchup, Dijon mustard, brown sugar, and ruddy vino vinegar, it's like shooting fish in a barrel to adjust the coat to suit your ain personal taste and preference. For instance, if you prefer a sweeter glaze, add together boosted dark-brown sugar or peradventure a little honey. If you like your sauce tangier, add more red vino vinegar.

Meatloaf Glaze Variations:

• Add a little cayenne pulverization for heat.
• Prefer your glaze to taste a bit smokier? Add a tablespoon or two of liquid fume.

How Long Should I Cook Meatloaf?

This recipe takes approximately threescore minutes to cook completely. The internal temperature of your meatloaf should register 160°F every bit read with a digital meat thermometer.

Tips on How to Brand the Best Meatloaf

• Makemini beef meatloaves.  Scoop your beef mixture into a 12 cup muffin tin using a large ice cream scoop.  Bake at 350 degrees for xx-30 minutes, or until the internal temperature reaches 160 degrees.
• Always rest your meatloaf earlier slicing. Waiting merely v-10 minutes locks in moisture and helps keep your loaf from falling autonomously.
• To brand Paleo or Whole30:  Supplant the breadcrumbs with equal parts almond flour and supervene upon the Worcestershire sauce with Coconut Aminos. Finally, use a Paleo/Whole30 canonical ketchup for the coat.
• Do not overmix your meatloaf mixture.
• Reserve half of the coat and add information technology in the last 5-10 minutes of cooking.

Egg alternatives in meatloaf

• Mayonnaise. For every pound of meat, you'll demand approximately 1/three cup of mayonnaise.
• Frozen cheese. Stick with any type of cheese that melts quickly like mozzarella or cheddar. For all-time results, shred your own cheese straight from the block. Spread it over a plate and freeze for 10-15 minutes before mixing with your meatloaf. This will foreclose clumping.
• Egg whites. If you're skipping eggs due to their high cholesterol, egg whites are a fantastic low calorie, and low cholesterol, alternative. For every 1 egg, add together ii egg whites.
• Flaxseed. Simply mix 1 tablespoon of flaxseeds with 1/4 of a cup of water, permit information technology sit for approximately ten minutes, and add to your meatloaf mixture.

How to Make Meatloaf

1. Prepare the meatloaf mixture and glaze:

Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment newspaper or aluminum foil.

Combine the meatloaf ingredients – footing beef, diced onion (see tips and tricks), breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, Dijon mustard, parsley, oregano, garlic powder, thyme, common salt, and pepper – in a large mixing bowl.

In a divide mixing bowl whisk together the ketchup, Dijon mustard, brown sugar, and scarlet wine vinegar to make the glaze. Ready bated.

2. Mold your meatloaf and bake:

Transfer your meat mixture to your prepared baking canvass. Utilise your hands to shape the meat mixture into a big loaf-shape (see picture). Use a pastry brush to brush the surface of your unabridged meatloaf with half of the pre-fabricated glaze, reserving the rest.

Tent with foil and transfer to the oven. Bake for 45 minutes at 350 degrees F so increase the oven temperature to 400 F and remove the foil. Brush the surface with the remaining coat and proceed to bake for fifteen-xx minutes, or until internal temperature registers 160 degrees F with an instant-read thermometer.

Baking sheet vs. Loaf pan

1 benefit of baking meatloaf on a baking sheet, or gratuitous-form, rather than in a loaf pan is that it allows any boosted fat to drain abroad as information technology cooks. When cooked inside a loaf pan, the extra fatty has nowhere to go, resulting in a greasier, fattier meatloaf.

3. Rest and serve:

Rest for at to the lowest degree 5-ten minutes earlier slicing and serving. Yes, allow your meatloaf rest before slicing otherwise you run the risk of it completely falling autonomously on yous.

To serve, pair your meatloaf recipe with classic mashed potatoes or super flossy mashed cauliflower potatoes. Mashed or baked sweet potatoes are a personal favorite. I often pair roasted cauliflower or Brussels sprouts on the side.

How to Brand-Ahead and Freeze Meatloaf

This meatloaf recipe is totally piece of cake to make alee…and freeze! Here's how:

Set the mixture a twenty-four hours in accelerate. The easiest way to do this is to follow the recipe instructions as instructed, just finish before forming and baking. Instead, cover and transfer the raw loaf mixture to the refrigerator and bake in the oven the next solar day.

How to freeze unbaked beefiness meatloaf?

Follow the instructions as outlined. Form your loaf on top of several sheets of foil on meridian of a baking sheet – don't add the ketchup glaze. Transfer the loaf to the freezer and freeze until it is hard (approx. one-2 hours). One time your loaf is at least partially frozen, wrap in foil and carefully transfer to a freezer-condom ziplock pocketbook. Freeze for up to i-2 months. For all-time results, thaw overnight, prepare the ketchup glaze and broil every bit instructed.

How to freeze baked meatloaf?

Allow your meatloaf to come to room temperature before wrapping it in foil. Advisedly transfer to a freezer-rubber ziplock purse. Freeze for up to 1-2 months. For all-time results, thaw overnight before baking. Optional – piece your meatloaf and freeze individually.

How to reheat meatloaf?

You lot can reheat leftover meatloaf in the microwave or, for fully cooked and thawed loaves cook in a preheated 250-degree oven in a baking dish filled with 1-2 tablespoons of water or goop to foreclose it from drying out.

How to Use Leftover Meatloaf

Chances are that unless you're feeding a very large and very hungry family unit, you'll probably have some leftovers. For all-time results, transfer leftovers to a container and cover with a tight-fitting lid. To reheat, simply rut in the microwave at xxx-second intervals until heated through.

I find that it helps to cloak my plate or container with a damp newspaper towel to aid lock in wet.

Serve leftovers in,

• Sandwiches! Yes, meatloaf sandwiches are extremely delicious and popular. I highly recommend calculation a couple of slices of tomatoes. Relish warm or cold.
• Tacos. Forth the same lines as a sandwich but wrapped in a tortilla instead.
• Cook some pasta and serve with your favorite tomato sauce. Kids will love this- guaranteed!

FAQ

Should I comprehend meatloaf when baking it?

Cover and tent with aluminum foil while baking meatloaf to keep it moist, only remove the foil in the last 15-20 minutes of cooking, or until the internal temperature registers 160 degrees Fahrenheit.

Why practice you add together breadcrumbs to meatloaf?

Breadcrumbs, in addition to the eggs, deed as binders for your meatloaf and assist prevent it from falling apart.

Should you sauté onions for meatloaf?

In this particular recipe, I did not sauté the onions before mixing them with the ground beefiness, breadcrumbs, and eggs. If you prefer onions that are super soft with NO seize with teeth or crunch, I recommend either cooking them in a little olive oil over medium heat for 5-7 minutes to start the softening procedure or grate them using a cheese grater and so that they are minced super small.

What is a substitute for bread crumbs in meatloaf?

Crackers, panko, or rolled oats.

What is the best beef for meatloaf?

I firmly disagree that ground beef with a higher fatty ratio produces a better-tasting meatloaf. Why? It ends upwardly likewise heavy and greasy.I recommend using 90% lean ground beef. You could also do a mixture of different meats including ground beefiness, footing pork, and ground veal.

Why did my meatloaf fall apart?

There are a few reasons including not using enough binder (breadcrumbs and egg), overcooking, and not allowing your meatloaf to rest for at least 5-10 minutes earlier slicing.

Have y'all tried making this Meatloaf Recipe?

Tell me about information technology in the comments below! I always love to hear your thoughts. And tag me#theforkedspoon on Instagram if yous've made any of my recipes, I always love to run into what you lot're cooking in the kitchen.

Meatloaf Recipe

The BEST Meatloaf Recipe. Tender, juicy, and bursting with archetype beef flavor, this easy meatloaf recipe is made with ground beef and smothered with a sweetness and tangy glaze topping. Serve with flossy mashed potatoes and a side of roasted asparagus.

Prep Time 15 mins

Cook Time 1 hour

Total Time ane hr fifteen mins

Course Dinner, Main Class

Cuisine American

Servings viii servings

Calories 342 kcal

• ▢ 2 pounds footing beef - 90-85% lean
• ▢ 1 big xanthous onion - minced or grated
• ▢ two cups breadcrumbs
• ▢ 1 cup milk
• ▢ two large eggs
• ▢ 5 tablespoon ketchup
• ▢ 2 tablespoon Worcestershire sauce
• ▢ 2 teaspoon Dijon mustard
• ▢ 2 teaspoon stale parsley
• ▢ 2 teaspoon dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried thyme
• ▢ 1.five teaspoon table salt
• ▢ 1 teaspoon blackness pepper

Melt Mode Prevent your screen from going dark

• Preheat oven to 350 degrees F. and line a large rimming baking sail with parchment paper. Set up aside.

• Add the ground beef, diced onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, Dijon mustard, parsley, oregano, garlic powder, thyme, table salt, and pepper to a large bowl. Use your hands to thoroughly mix and mash the ingredients together until completely combined.

• Adjacent, add together the ketchup, Dijon mustard, dark-brown carbohydrate, and red wine vinegar to a pocket-sized bowl. Whisk well to combine. Set bated.

• Transfer your meat mixture to the prepared baking sheet lined with parchment paper. Use your hands to shape the meat into a large loaf-shape (you may as well add your meat mixture to two greased loaf pans if preferred).

• Utilise a pastry brush to brush the surface of your loaf with half of your pre-made glaze. Reserve remaining coat.

• Bake, tented with foil, for 45 minutes. After 45 minutes, increase the oven temperature to 400 F and remove the foil. Brush the surface with the remaining coat and continue to broil for fifteen-20 minutes, or until internal temperature registers 160 degrees F.

• Remove from the oven and allow to rest for v-10 minutes before slicing and serving. Savor!

• To make it low-carb or grain-free? trade the breadcrumbs for equal amounts of almond meal. You tin can also merchandise the breadcrumbs for rolled oats, if desired.
• To make Paleo or Whole30?  Replace the breadcrumbs with equal parts almond flour and replace the Worcestershire sauce with Coconut Aminos. Finally, utilise a Paleo/Whole30 approved ketchup for the glaze.
• Makemini beef meatloaves. Scoop your beef mixture into a 12 cup muffin tin can using a large water ice cream scoop.  Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 160 degrees.
• If you prefer onions that are super soft with NO bite or crunch, I recommend either cooking them in a petty olive oil over medium estrus for v-7 minutes to start the softening process or grate them using a cheese grater so that they are minced super small.
• I recommend using 85-90% lean ground beef. You may also mix ground beef, footing pork, and basis veal if desired.
• How long should I cook my meatloaf? This recipe takes approximately hr to cook completely. The internal temperature of your meatloaf should register 160°F as read with a digital meat thermometer.

Calories: 342 kcal | Carbohydrates: 33 chiliad | Protein: 31 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 124 mg | Sodium: 990 mg | Potassium: 646 mg | Fiber: 2 thou | Carbohydrate: 12 g | Vitamin A: 247 IU | Vitamin C: 3 mg | Calcium: 130 mg | Fe: 5 mg

(Diet information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword How to Make Meatloaf, Meatloaf, Meatloaf Recipe

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