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Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs (plain or Italian-style)
- 1 medium yellow onion, finely diced
- 2 large eggs
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3/4 cup ketchup, divided
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Before you start
Equipment You'll Need
- Large mixing bowl
- Baking sheet or 9x5-inch loaf pan
- Parchment paper (if using baking sheet)
- Small bowl for glaze
- Whisk
- Meat thermometer
- Pastry brush (optional, for glaze)
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overmix the meat mixture, as this can result in a dense, tough meatloaf. Mix just until ingredients are combined.
- Using an 80/20 ground beef blend provides enough fat to keep the meatloaf moist without being greasy.
- A meat thermometer is the best way to ensure your meatloaf is fully cooked without being overdone.
- Shaping the meatloaf on a baking sheet rather than in a loaf pan allows fat to drain away and creates a nice crust on all sides.
- Let the meatloaf rest after baking to allow the juices to redistribute, making it easier to slice.
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan.
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In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, eggs, milk, minced garlic, Worcestershire sauce, salt, black pepper, thyme, and 1/4 cup of the ketchup.
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Using your hands or a large spoon, mix the ingredients together until just combined. Do not overmix, as this can make the meatloaf tough.
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Transfer the meat mixture to the prepared baking sheet and shape it into a loaf about 9 inches long and 5 inches wide, or press it into the loaf pan.
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In a small bowl, whisk together the remaining 1/2 cup ketchup, brown sugar, and apple cider vinegar to make the glaze.
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Brush or spread half of the glaze evenly over the top of the meatloaf.
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Bake the meatloaf in the preheated oven for 45 minutes.
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Remove the meatloaf from the oven and brush the remaining glaze over the top.
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Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
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Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Chef's notes
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
Meatloaf can be frozen after baking. Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serve with mashed potatoes, green beans, or a simple salad for a complete meal.
Leftover meatloaf makes excellent sandwiches the next day.
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