Classic Meatloaf
Learn how to make the perfect classic meatloaf with our easy recipe. This homemade meatloaf features ground beef, savory seasonings, and a sweet glaze.
Equipment
- large, rimmed baking sheet
- medium skillet
- very large mixing bowl
- small bowl
- oven
- knife
- cutting board
- measuring spoons
- measuring cups
- instant-read thermometer
- whisk
Ingredients
Meatloaf Mixture
- 2 pounds ground beef 85% lean
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 cup plain breadcrumbs
- 1/2 cup whole milk
- 2 large eggs lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Glaze
- 1/2 cup ketchup
- 2 tablespoons light brown sugar packed
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil for easier cleanup.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and allow the mixture to cool slightly.
- In a very large mixing bowl, combine the ground beef, cooled onion and garlic mixture, plain breadcrumbs, whole milk, lightly beaten eggs, Worcestershire sauce, dried thyme, kosher salt, and freshly ground black pepper. Using clean hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
- Transfer the meat mixture to the prepared baking sheet. Shape it into a rectangular loaf, approximately 9 inches long, 5 inches wide, and 2 inches high. Ensure the shape is even so it cooks uniformly.
- In a small bowl, whisk together the ketchup, packed light brown sugar, and apple cider vinegar until well combined. This is your meatloaf glaze.
- Pour half of the prepared glaze evenly over the top and sides of the meatloaf. Transfer the baking sheet to the preheated oven and bake for 45 minutes.
- After 45 minutes, carefully remove the meatloaf from the oven. Spread the remaining glaze evenly over the top of the loaf. Return the meatloaf to the oven and continue to bake for an additional 15 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers an internal temperature of 160 degrees Fahrenheit.
- Once baked, remove the meatloaf from the oven and let it rest on the baking sheet for 10 to 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
Notes
Do not overmix the meatloaf, as this can lead to a tough texture. Letting it rest after baking allows the juices to redistribute.