Mom's Classic Beef Meatloaf
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
8 Servings
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Mom's Classic Beef Meatloaf
Description
This classic meatloaf uses lean ground beef mixed with diced sautéed onions, homemade toasted bread crumbs, Parmesan cheese, and seasonings including garlic powder and parsley for depth. Eggs beaten with milk bind the ingredients, while Dijon mustard and ketchup add flavor. The loaf is formed in a pan, baked at 350°F, and topped with a glaze combining ketchup, brown sugar, and Worcestershire sauce.
The pre-cooking of onions and toasting of the bread crumbs contribute to flavor and texture, preventing dryness. The glaze creates a glossy, sweet-savory topping that balances the savoriness of the meat. Baking in a loaf pan helps the meat cook evenly, yielding a tender interior with a slight crust on the outside.
Resting the meatloaf for 5 to 10 minutes before slicing allows juices to redistribute, maintaining moistness. This meatloaf makes a hearty main dish suitable for dinner when paired with sides like mashed potatoes or vegetables.
Adding a bit of oil to your hands before mixing can prevent the meat mixture from drying out due to moisture absorption. Mixing by hand is easier but avoid overmixing to keep the loaf tender. Toasting the bread to make fine crumbs enhances texture and stability.
Ingredients
For the meatloaf:
- 1 medium onion diced
- 1 teaspoon salt plus a pinch for the onions
- 3 lices bread This will make about 1 cup of crumbs
- 2 pounds ground beef lean
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup parsley I used dried
- ½ cup Parmesan Cheese
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 2 large egg
- ½ cup milk
For the sauce:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
Prepare the meatloaf
- Preheat oven to 350 degrees. Spray the loaf pan well with cooking oil.
- Place a small fry pan over medium heat and spray with cooking oil. Add diced onions and a pinch of salt. Sautee over medium-high heat for 3-4 minutes or until the onions begin to brown then remove from the heat.
- Toast the bread in a toaster until they are a light brown. With a sharp knife, dice up the bread into the smallest pieces you can. When finished you should have about a cup of breadcrumbs.
- In a large mixing bowl add the ground beef, 1 teaspoon of salt, pepper, garlic powder and dried parsley. Add the diced bread, parmesan cheese, 1 tablespoon of Worcestershire sauce, minced garlic, dijon mustard, ketchup and the cooked onions all to the bowl with the meat then set to the side.
- In a separate small bowl, crack the eggs discarding the shells. Add the milk to the eggs, then beat the mixture with a whisk or fork until the yolks are well mixed. Add the egg mixture to the bowl with the meat mixture.
- Mix the meatloaf with your hands until combined. Try to mix until everything is just combined then stop. Overmixing can cause the meatloaf to be tougher.
- Put the meatloaf mixture in the pan and form into a loaf.
Make the sauce
- In a small bowl place 1/2 cup ketchup, 2 tablespoons brown sugar and 1 tablespoon Worcestershire sauce. Mix well with a spoon to make a smooth sauce.
- With a silicone brush or a spoon, spread half of the sauce on top of the meatloaf.
Bake the meatloaf
- Bake the meatloaf for 40 minutes.
- Pull the meatloaf from the oven and put the second half of sauce on the top.
- Bake the meatloaf for an additional 45 minutes. Check the inside with a meat thermometer. The meatloaf is finished when the internal temperature reaches 160 degrees. Let the meatloaf rest for at least 5 minutes. Then slice and serve!
Notes
- Coating your hands with a bit of oil before mixing helps keep the meatloaf moist by reducing moisture absorption.
- Rest the meatloaf about 5 to 10 minutes before cutting to retain juiciness when sliced.
- Toast the bread to create fine crumbs which improve the texture and binding of the meatloaf.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 123mg | 41% |
| Sodium | 771mg | 32% |
| Potassium | 585mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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