Classic Meatloaf
A hearty and flavorful meatloaf, perfect for family dinners or gatherings, made with simple ingredients and topped with a sweet glaze.
Ingredients
For the Meatloaf
- 1 cup panko breadcrumbs Note 1
- 1 large onion, grated (brown, yellow)
- 1 kg ground beef (mince), preferably not lean approximately 2 lbs
- 2 large eggs
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 cubes beef bouillon, crumbled, or 2 tsp beef powder Note 2
- 1 tsp black pepper
For the Glaze
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Instructions
Preparation
- Preheat your oven to 180°C / 350°F. Oil or spray a loaf tin for easy removal.
- For the glaze, mix together ketchup, vinegar, and brown sugar in a small bowl. Set aside.
- Place panko breadcrumbs in a large bowl. Grate the onion over the breadcrumbs, mixing them together so that the breadcrumbs become wet.
- Add all the remaining ingredients to the mixture. Use your hands to mix everything well, then form into a loaf shape.
- Transfer the shaped meatloaf into the prepared loaf tin and brush generously with about half of the glaze.
Baking
- Bake for 45 minutes. Remove from the oven and brush with the rest of the glaze. If there’s extra fat pooling, scoop or pour it off.
- Bake for an additional 30 minutes. Then, remove it from the oven.
- Allow the meatloaf to stand for about 10 minutes before turning it out and slicing.
- Serve with a dollop of ketchup, creamy mashed potatoes, and some steamed vegetables.
Notes
Meatloaf is best served warm. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for longer storage. Mix meats for richer flavor. Don’t skip the glaze!