This Herb-Infused Old Fashioned Meatloaf is a comforting classic with a fragrant twist. Fresh herbs add a delightful depth of flavor that elevates this beloved dish, making it perfect for a hearty family dinner or a cozy meal with friends.
Ground beef forms the backbone of this classic meatloaf, providing richness and hearty texture. Opt for an 80/20 blend for the best balance of flavor and moisture. Breadcrumbs help bind everything together, absorbing juices and keeping the loaf tender. A single egg acts as an additional binder, contributing to the meatloaf’s structure. Meanwhile, milk adds moisture, ensuring every bite is succulent.
Onion and garlic lend aromatic depth, infusing the loaf with subtle sweetness and a savory backbone. The Worcestershire sauce adds a tangy umami kick, while Dijon mustard provides a gentle hint of spice. Fresh thyme and rosemary are the stars here, bringing an earthy, fragrant complexity that refreshes this traditional dish. Finally, salt and black pepper round out the flavors.
For the glaze, ketchup forms the base, while brown sugar adds sweetness, and apple cider vinegar introduces a tangy brightness that balances the richness of the meat.
This meatloaf pairs beautifully with creamy mashed potatoes or roasted vegetables. A side of green beans sautéed with garlic and a splash of lemon juice complements it wonderfully. For something lighter, serve it with a fresh garden salad.
Start by preheating your oven to 350°F (175°C). You want it hot and ready by the time you've prepared the meatloaf mixture. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, and milk. The milk will soak into the breadcrumbs, helping bind the mixture together without making it dense. Toss in the finely chopped onion and minced garlic — it's these aromatics that will seep into the beef, making each bite flavorful.
Now, add the Worcestershire sauce and Dijon mustard for that tangy depth. The fresh thyme and rosemary go in next. Chop these herbs finely to release their oils, then sprinkle them into the mix. Season with salt and pepper, and give everything a good blend. Use your hands for this — it's the best tool for evenly distributing the ingredients.
Once combined, transfer the mixture into a loaf pan. Shape it neatly into a loaf, pressing it down gently to remove air pockets. In a separate small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. This glaze is the crowning glory — spread it evenly over the top of your meatloaf.
Place the loaf in the preheated oven and bake for about 1 hour. You'll know it's done when an instant-read thermometer inserted into the center reads 160°F (71°C). Let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, keeping your slices moist and tender.
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