This meatloaf is a classic comfort food that's perfect for cozy dinners at home. With a rich and tangy glaze, it's a crowd-pleaser that never disappoints. Whether you're new to making meatloaf or a seasoned pro, this recipe is straightforward and packed with flavor.
Ground beef is the heart of the meatloaf, providing a hearty base. I prefer 80/20 for the right balance of flavor and moisture. Breadcrumbs help bind the loaf and soak up juices, preventing it from becoming a brick. Milk adds moisture, making the meatloaf tender and juicy. Eggs are another binder, keeping everything together while adding richness. Worcestershire sauce brings a deep umami flavor that complements the beef beautifully.
Garlic powder and onion powder provide a subtle, well-rounded flavor profile without overpowering. Salt and black pepper enhance all the other flavors. The ketchup, brown sugar, and Dijon mustard mix creates a glaze that's both sweet and tangy, adding that iconic flavor to the top of the meatloaf.
This meatloaf pairs beautifully with creamy mashed potatoes and steamed green beans. For a lighter option, try serving it alongside a crisp Caesar salad or roasted Brussels sprouts. Leftovers are fabulous in a sandwich with a dollop of extra ketchup or mustard.
Start by preheating your oven to 350°F (175°C). While that's warming up, grab a large bowl and toss in the ground beef, breadcrumbs, milk, eggs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix them together gently — you want everything combined, but don't go overboard and make it mushy.
Once mixed, shape the meat mixture into a loaf. This part is kind of like playing with clay, but with beef! Place your loaf into a baking dish. In a separate small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until they're smooth. Spread this glaze evenly over your meatloaf with a spoon or spatula, making sure it covers the top well.
Pop it into the oven for about 60-75 minutes. You'll know it's done when a meat thermometer reads 160°F (71°C). Let it rest for 10 minutes before slicing — this helps the juices settle, making it easier to slice without falling apart.
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