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Dive into the ultimate comfort with our Homestyle Meatloaf recipe, brimming with lean ground beef, enveloped in a rich brown sugar-ketchup glaze, and seasoned with classic touches like green peppers and Worcestershire sauce. Perfect for family dinners, this easy recipe promises both warmth and delight with every bite!
There’s something undeniably heartwarming about the scent of meatloaf baking in the oven, filling the house with aromas that spell ‘home'. This dish isn't just food; it's a capsule of warmth, family memories, and nostalgic moments shared around the dinner table. Let's dive into a family recipe that has not only stood the test of time but has become a cherished tradition in my home: the Homestyle Meatloaf with a sweet and tangy brown sugar-ketchup glaze.
The origins of this meatloaf trace back to an Ann Lander's column from the 1980s, a recipe that has since been lovingly adopted and adapted in my family kitchen. As a child, this wasn't my favorite dish. But as I grew, so did my palate, and I began to appreciate the complex layering of flavors in this seemingly simple dish. What's particularly remarkable about this meatloaf is how it improves with time. Leftovers make for delectable sandwiches the next day, with flavors that have melded and deepened overnight.
Today, the meatloaf I prepare is more than a meal; it's a loving homage to my mother's cooking, a testament to the love infused in every meal she made. Unchanged through decades, this recipe offers both comfort and a taste of heritage with each bite.
Ingredients for the Best Meatloaf:
For a heartwarming and delicious Homestyle Meatloaf, you'll need these key ingredients:
- Lean ground beef
- Ground Pork
- Large eggs
- Saltine Crackers
- Ketchup (extra for glazing)
- Milk
- Finely chopped onions
- Chopped green peppers
- Kosher salt
- Black pepper
- Worcestershire sauce
- Dry onion soup mix
- Garlic powder
- Onion powder
- Brown sugar for the glaze
- Colmans Mustard for the glaze
Equipment Used
- Large Bowl: For combining your meatloaf ingredients thoroughly.
- Small Bowl: Ideal for mixing up that rich, tangy glaze.
- Loaf Pan: To shape and bake your meatloaf perfectly. If you don’t have one, a rimmed baking sheet will do just fine.
- Rimmed Baking Sheet: Optional, for those who prefer shaping their meatloaf directly on a sheet.
- Aluminum Foil: Useful for lining the baking sheet or covering the meatloaf if necessary.
- Meat Thermometer: Crucial for ensuring your meatloaf is cooked to the right internal temperature.
- Pastry Brush (or Spoon): To apply the glaze evenly over your meatloaf.
- Oven Mitts: To handle the hot loaf pan or baking sheet safely.
- Chef Knife: For slicing your meatloaf into perfect portions.
- Cutting Board: Handy for chopping ingredients and also serving the sliced meatloaf if you wish.
Chef Secrets
- Choose the Right Meat: Opt for lean ground beef to keep the meatloaf from becoming too greasy, but ensure it has enough fat to stay moist and flavorful. A mixture of different meats, like pork or veal, can also add depth to the flavor and tenderness.
- Don’t Overmix: When combining your meatloaf ingredients in the large bowl, mix until just incorporated. Overmixing can lead to a dense, tough texture once baked. Use a gentle touch to keep things light and tender.
- Add Moisture with a Panade: Incorporate a panade—a mixture of crackers and/or bread and milk—into your meat mixture. This not only adds moisture but also helps the proteins in the meat bind together without getting too tough. This little trick ensures a meatloaf that’s moist on the inside and crisply glazed on the outside.
- Season Generously: Meatloaf needs robust seasoning. Along with kosher salt and black pepper, don’t shy away from adding onion powder, garlic powder, and Worcestershire sauce to enhance the umami flavors. Remember, some of the flavor intensity will mellow during cooking, so go bold.
- Glaze as You Go: Apply the brown sugar ketchup glaze not just at the beginning but also partway through baking. This builds layers of flavor and creates a richer, more caramelized crust that’s irresistibly tasty.
- Bake on a Rimmed Baking Sheet: Instead of a loaf pan, consider shaping your meatloaf on a rimmed baking sheet. This allows the oven's heat to circulate around the entire meatloaf, creating a firmer crust all around. It also prevents the meat from stewing in its own juices, which can happen in deeper pans.
- Rest Before Slicing: Always let your meatloaf rest for about 10 to 15 minutes after taking it out of the oven. This allows the juices to redistribute throughout the meat, ensuring that each slice is succulent and not dry.
- Check Internal Temperature: Use a meat thermometer to check that the center of the loaf reaches the safe internal temperature of 160°F. This guarantees that your meatloaf is perfectly cooked, moist, and safe to eat.
- Serve with Style: Presentation matters. Slice your meatloaf neatly and serve it with complimentary sides like creamy mashed potatoes and vibrant green beans. Drizzle a little extra glaze over the top for that gourmet touch.
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Serving Suggestions
Here are a few dishes that a great served with this Homestyle Meatloaf.
Can You Make Meatloaf Ahead of Time?
- Yes! You can get a head start on your Homestyle Meatloaf by preparing it as described, then wrapping it snugly in plastic wrap and popping it in the fridge a day in advance. When you're ready to bake, pull the meatloaf out of the fridge about 30 minutes beforehand to let it come to room temperature. Keep in mind, if it’s still a bit chilled when it hits the oven, you might need to tack on a few extra minutes to the cooking time to ensure it's perfectly done. This little prep-ahead trick lets you savor more time with your guests while the oven does the heavy lifting!
How to Store Homestyle Meatloaf:
- Tucked away neatly in an airtight container or wrapped snugly in plastic wrap, your leftover meatloaf will keep in the fridge for up to four days, maintaining its deliciousness. If you're planning ahead, you can also freeze it for up to three months. For a practical touch, slice the meatloaf before freezing; this makes it much easier to thaw and reheat. When you're ready to enjoy it again, simply warm the slices in the oven or microwave until they’re perfectly heated through. This way, every bite of meatloaf remains as comforting as the day it was baked.
Please let me know how your meatloaf turn out for you in the comments! I love hearing from you!
Homestyle Meatloaf with Brown Sugar-Ketchup Glaze
Equipment
Ingredients
Meatloaf Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 2 eggs
- 1 sleeve saltine crackers
- ½ cup ketchup
- ½ cup milk
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 1 package Lipton’s onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons Worcestershire Sauce
Glaze
- 1 cup ketchup
- ¼ cup packed brown sugar
- 2 tablespoons Colman's Mustard
Instructions
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with aluminum foil for easy clean up.
- In a large bowl, mix meatloaf all ingredients until just combined.
Glaze:
- In a medium bowl, combine and mix all glaze ingredients.
- Generously cover the top with ½ of the glaze mixture.
- Bake for 30 minutes at 350 degrees.
- Remove from oven and coat with remaining glaze.
- Bake for an additional 20 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F.
- Remove from oven and cool for 10 to 15 minutes before slicing and serving.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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