Description
This meatloaf recipe is the perfect comforting main course, featuring a tender and flavorful beef mixture paired with a tangy tomato glaze. It’s ideal for a hearty family dinner and pairs deliciously with creamy mashed potatoes and green beans. With simple ingredients and easy-to-follow steps, this meatloaf is sure to become a family favorite.
Ingredients
Units
Scale
Glaze
- 1/2 cup (125 g) ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Meatloaf
- 1 cup (100 g) dried breadcrumbs
- 1 small brown onion, grated
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp dijon mustard
- 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
- 2 medium eggs
- 1 tbsp freshly minced garlic
- 2 tsp Italian mixed herbs (Italian seasoning), or dried oregano or thyme
- 3 tbsp finely chopped fresh parsley
- 1 tsp sea salt flakes
- 1 tsp beef stock powder (bouillon)
- 1/2 tsp cracked black pepper
To Serve
- Freezer-friendly mashed potatoes
- 2 cups (250 g) steamed green beans, drizzled with 1 tbsp each of lemon juice and olive oil
- 1 tbsp freshly chopped parsley
Instructions
- Prepare the Glaze
In a medium bowl, add the ketchup, Worcestershire sauce, brown sugar, garlic powder, and onion powder. Mix until well combined. This tangy glaze will add a flavorful finish to the meatloaf. - Preheat the Oven
Set your oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens. Grease a standard loaf pan with baking paper. If you don’t have a loaf pan, you can form the meatloaf on a baking tray (see Notes). - Prepare the Meatloaf Mixture
In a large bowl, combine all the meatloaf ingredients—breadcrumbs, grated onion, ketchup, Worcestershire sauce, dijon mustard, ground beef, eggs, garlic, herbs, parsley, salt, stock powder, and black pepper. Use your hands to gently mix everything together, being careful not to overmix as this can make the meatloaf tough. - Shape the Meatloaf
Press the meatloaf mixture into the prepared loaf pan. Smooth out the top of the meatloaf using your hands for an even surface. Spread half of the prepared glaze over the top, using the back of a spoon to coat it evenly. - Bake
Bake the meatloaf for 40 minutes. After the initial baking, remove the loaf from the oven and spread the remaining glaze over the top. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 70°C (158°F). - Rest and Slice
Allow the meatloaf to rest in the pan for 10 minutes. This helps the meatloaf absorb the baking juices and makes slicing easier. Carefully remove the meatloaf from the pan and drain any residual juices into a small bowl to save for serving. Use a serrated knife to cut the meatloaf into thick slices. - Serve
Plate the sliced meatloaf with mashed potatoes and green beans drizzled with olive oil and lemon juice. Garnish with fresh parsley and drizzle with the reserved baking juices.
Notes
- Free-Form Option: If you don’t have a loaf pan, you can bake the meatloaf free-form on a lined baking tray. Shape it into a log, and the glaze will protect it during baking, yielding crispy edges and a flavorful crust. However, a loaf pan will produce a juicier result.
- Leftovers: Refrigerate for up to 3 days in an airtight container, or freeze slices for up to 3 months. Thaw in the fridge overnight before reheating. Reheat best in the microwave.
Nutrition
- Serving Size: 1 slice (⅙ of loaf)
- Calories: 430
- Sugar: 8g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
