Easy Meatloaf
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 25 mins
-
Servings
8
-
Calories
308 kcal
-
Course
Main Course
-
Cuisine
American
Easy Meatloaf
Description
Easy Meatloaf features a seasoned mixture of 80/20 ground beef combined with crumbled bread, diced onion, beaten egg, and a crushed beef bouillon cube for added depth. The topping glaze, combining ketchup, brown sugar, lemon juice, and dry mustard powder, adds a sweet-savory finish during the last baking phase.
The baking process includes forming the mixture gently to avoid overpacking, which helps maintain tenderness and prevents toughness. Half the glaze is mixed into the meat mixture, while the remainder is used to coat the cooked loaf, creating a sticky, flavorful crust.
Meatloaf is suitable for classic dinner meals or sandwiches with leftovers. It can be made ahead or frozen as assembled or glazed components. The recipe advises against over-mixing and suggests 80/20 beef for optimal moisture and flavor. Doubling the glaze ingredients yields a saucier top without overwhelming the meat.
Ingredients
- 1 cup ketchup
- ⅔ cup light brown sugar packed
- 2 tablespoons lemon juice divided
- 2 teaspoons mustard powder dry
- 4 bread slices
- 2 pounds ground beef 80% lean/20% fat, lean
- ¼ cup onion diced
- 1 egg beaten
- 1 beef bouillon cube crushed
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice, and the dry mustard and mix until smooth. Set aside.
- Pulse bread slices in a food processor until crumbled and uniform in size.
- In a large bowl, combine ground beef, breadcrumbs, onion, egg, bouillon cube and remaining 1 tablespoon lemon juice. Add half the ketchup mixture and mix until well combined. Form meat into a loaf and place in a lightly greased casserole dish.
- Bake for 1 hour. Drain fat from the dish, then top with remaining ketchup mixture and bake for an additional 10 minutes.
Notes
- You can prep the meatloaf and refrigerate it overnight before baking for convenience.
- To freeze, wrap the shaped loaf and place glaze separately; thaw in the fridge for 24 hours before baking.
- Store leftovers sealed in the refrigerator up to 3 days or freeze for up to 3 months.
- Avoid over-mixing to keep the loaf tender rather than dense.
- Use 80/20 ground beef to retain good moisture and flavor balance.
- Form the loaf gently without over-packing to prevent toughness.
- For a more saucy finish, double glaze ingredients but add only about ¾ cup into the meat mixture, reserving the rest for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 308kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 546mg | 23% |
| Potassium | 545mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
