Homemade Meatloaf
User Reviews
5
Homemade Meatloaf
Description
This meatloaf recipe uses 85% lean ground beef mixed with Italian-style panko, whisked eggs, milk, chopped onion, and spices including seasoned salt, garlic powder, and black pepper. The mixture is combined gently to avoid dense texture and formed evenly in a greased loaf pan.
A glaze made from ketchup, brown sugar, and prepared mustard is spread over the top before baking at 350°F for roughly 1 hour to 1 hour 15 minutes until an internal temperature of 160°F is reached. After baking, the meatloaf rests for 10 minutes allowing the juices to settle, making slicing easier and preserving moisture.
The balance of fat and lean in the beef supports moisture, while eggs and milk help bind and retain juiciness. The glaze adds a sweet and tangy layer that complements the savory meat.
This dish can be assembled ahead and frozen for up to two months, then thawed before baking. Leftovers are good for several days and reheat well in a microwave for easy meals.
Ingredients
- 2 lb ground beef
- 2 egg whisked
- ½ c. panko bread crumbs italian style
- ¼ c. milk
- 1 tsp seasoned salt
- 1 tsp garlic powder
- ½ c. yellow onion chopped
- ½ tsp black pepper ground
Glaze
- ⅔ c. ketchup
- ½ c. brown sugar
- 1 ½ tsp yellow mustard prepared
Instructions
- Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick spray and set aside.
- In a large mixing bowl combine all ingredients for meatloaf. Mix until well combined, but do not overmix.
- Add meat mixture to the prepared loaf pan. Pat meat down into an even layer.
- In a small bowl combine ingredients for sauce and mix until combined. Spread sauce over hamburger mixture in loaf pan.
- Place in a preheated oven at 350 degrees F. Bake for 1 hr - 1 hr and 15 minutes or until internal temperature reaches 160 degrees F.
- Remove from the oven and let it stand for 10 minutes. Cut into slices.
Notes
- For best flavor and moisture, use 85% lean ground beef; leaner beef dries out the meatloaf.
- Eggs are important as they add moisture and bind ingredients, use one egg per pound of meat.
- Mix lightly and avoid overworking the mixture to prevent dense, dry texture.
- The ketchup, brown sugar, and mustard glaze adds moisture and a balanced tangy sweetness.
- After baking, allow the meatloaf to rest for 10 minutes to redistribute juices before slicing.
- You can assemble the meatloaf and glaze ahead of time and freeze for up to two months; thaw fully before baking.
- Leftovers store well in the refrigerator for 3 to 4 days and reheat easily in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 916mg | 38% |
| Potassium | 667mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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