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meatloaf recipe

Meatloaf Recipe

Jennie Duncan
This Meatloaf Recipe is a classic. Made with lean ground beef it's full of flavor and perfectly moist, I topped it all off with a brown sugar glaze.
4.93 from 13 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Resting time 10 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 318 kcal

Ingredients
  

  • 2 pounds Ground beef (lean)
  • 1 small White onion (finely minced)
  • 2 Eggs
  • 1 cup Bread crumbs
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon Pepper
  • ½ teaspoon Seasoning salt
  • 1 teaspoon Garlic powder
  • ½+1/4 cup Ketchup (divided)
  • ¼ cup Brown sugar
  • 2 teaspoons Mustard

Instructions
 

  • Preheat your oven to 350 degrees. Prepare a loaf pan (9x5) with nonstick cooking spray and set aside. 
  • In a large mixing bowl add ground beef, finely minced onion, eggs, bread crumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and ½ cup of ketchup. Gently mix with hands and then add to loaf pan. 
  • Mix remaining ¼ cup of ketchup with brown sugar and mustard. Add this to the top of your meatloaf. Allow to bake for 1 hour and 15-30 minutes or until your meatloaf if cooked through. Allow to cool and settle for several minutes then slice and serve. 

Video

Notes

How to freeze Meatloaf:
  • Uncooked: You can mix and freeze your meatloaf before baking it. To do this prepare your loaf then wrap in plastic wrap and place in a large freezer bag. When you are ready to bake it allow it to thaw in the fridge for at 24 hours and then bake according to directions.
  • Cooked: You can also bake the meatloaf and then freeze. You want to first allow it to cool completely then wrap your loaf in plastic wrap and place in a large freezer bag. And again When you are ready to bake it allow it to thaw in the fridge for at 24 hours and then bake according to directions.
Cooking Tip:
Here is a quick tip when making a meatloaf:
  • Stick with leaner ground beef but not to lean. All the fat will come out and sit at the bottom and using a lean ground beef will mean less fat pooling at the bottom of your pan or baking sheet. But too lean could mean a dry meatloaf. We suggest a 80/20 ground beef.
  • Use foil. When using a pan or a baking sheet you want to use foil for easy cleanup and removal.
  • If using a loaf pan I used a 9x5 loaf pan. You can also form the meatloaf and make it on a baking sheet.
  • When you are mixing your ground beef and the rest of the ingredients make sure to not overmix. You want to mix it until they are all combined then form your loaf.
  • Give your meatloaf time to cool slightly before serving. This will help you slice it without it falling apart.

Nutrition

Calories: 318kcalCarbohydrates: 22gProtein: 26gFat: 13gSaturated Fat: 5gCholesterol: 114mgSodium: 508mgPotassium: 496mgSugar: 11gVitamin A: 135IUVitamin C: 1.6mgCalcium: 57mgIron: 3.6mg
Keyword meatloaf
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