Welcome to our guide on creating a classic and incredibly comforting Easy Basic Meatloaf. This meatloaf recipe is perfect for those new to cooking, looking to simplify their meal prep, or just craving that comforting, home-cooked taste that reminds you of family gatherings. With ingredients that are readily available in any pantry, and preparation that's straightforward, this dish promises to deliver on both flavor and ease. Let's dive into making this simple yet scrumptious meal.
Ingredients:
- 1 1⁄2 pounds of ground beef (80⁄20 for best results)
- 1 cup of breadcrumbs
- 1 onion, finely chopped
- 1⁄2 cup of milk
- 1 large egg
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- For the glaze:
- 1⁄3 cup of ketchup
- 2 tablespoons of brown sugar
- 1 tablespoon of apple cider vinegar
Steps to Make Your Meatloaf:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Mixture:
- In a large bowl, mix together the ground beef, breadcrumbs, onion, milk, egg, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Ensure all ingredients are well combined for uniform cooking.
- Shape the Loaf:
- Transfer the meat mixture to a baking sheet lined with parchment paper or into a loaf pan. Shape it into a loaf or press it into the pan ensuring no air pockets.
- Prepare the Glaze:
- Mix the ketchup, brown sugar, and apple cider vinegar in a small bowl until smooth. Apply half of this glaze over the top of the meatloaf before baking.
- Bake:
- Place the meatloaf in the preheated oven. Bake for 45 minutes, then remove and apply the remaining glaze.
- Return to oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C).
- Rest and Serve:
- Let the meatloaf rest for 10 minutes after removing it from the oven to retain its juices. Slice and serve.
Notes on Cooking:
💡 Note: Ground beef with an 80⁄20 fat content ensures your meatloaf will be tender and juicy. Leaner meat can result in a drier loaf.
💡 Note: The glaze can be adjusted to your taste; more or less sugar can be used for sweet or tangy flavors.
Table of Cooking Tips:
| Tip | Description |
|---|---|
| Mixing | Do not overmix; it can make the meatloaf dense. Mix until just combined. |
| Resting | Always let the meatloaf rest to redistribute juices, enhancing flavor and texture. |
| Glaze | Brushing half the glaze before baking adds flavor from the beginning. |
In this delightful journey of crafting a basic meatloaf, we’ve discovered how simple ingredients can combine to create a dish that’s both flavorful and comforting. This recipe not only meets the needs of beginners but also provides a canvas for culinary creativity. From the choice of beef and the addition of herbs to the sweet and tangy glaze, each element plays a part in ensuring your meatloaf is both moist and delicious. Whether served with mashed potatoes, vegetables, or a crisp salad, this meatloaf is a versatile dish that can cater to various tastes. Enjoy the process of cooking and savor the heartwarming experience of sharing this home-cooked meal with your loved ones.
Can I use turkey instead of beef in this meatloaf recipe?
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Yes, you can substitute ground turkey for beef. Turkey meatloaf can be leaner, so consider adding a bit more fat like olive oil or using a mixture of turkey and a fatty meat like pork for moisture.
How long does leftover meatloaf last in the fridge?
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Leftover meatloaf can be refrigerated for up to 4 days. Make sure to cool it to room temperature before storing in an airtight container.
What if I don’t have breadcrumbs?
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You can make your own by toasting and crumbling bread or use alternatives like crushed crackers or oats.
Can meatloaf be frozen before baking?
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Absolutely! Assemble the meatloaf and freeze it before baking. Just wrap it well in plastic wrap and then foil. When you’re ready to cook, thaw in the fridge overnight and bake as directed, adding extra cooking time if necessary.
Can I make mini meatloaves with this recipe?
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Yes, mini meatloaves are a great option. Divide the mixture into a muffin tin, bake for about 25-30 minutes, and reduce the glaze if you want a less sweet topping.
