This Savory Spiced Meatloaf takes a classic comfort food and gives it a flavorful twist with aromatic spices. It's an easy-to-make dish that fills your kitchen with delicious scents and your dinner table with smiles.
Ground beef is the foundation, offering a rich and hearty base. Breadcrumbs help bind everything together, while milk keeps it moist. Onion and parsley add freshness and a touch of sweetness. The garlic brings depth, and Worcestershire sauce adds umami magic. For the spices, paprika gives smokiness, cumin adds earthy warmth, and a hint of cinnamon provides subtle sweetness. Salt and black pepper season it just right. Eggs ensure everything holds together, while the ketchup and honey glaze adds a sweet tangy finish.
This meatloaf pairs wonderfully with creamy mashed potatoes or a hearty salad. For a lighter option, serve it alongside roasted vegetables like carrots and Brussels sprouts. The sweet and savory notes also complement a tangy coleslaw beautifully.
First, start by preheating your oven to 350°F (175°C). This ensures your meatloaf bakes evenly from the get-go. In a large bowl, combine the ground beef with breadcrumbs and milk. This step is key to achieving that tender texture we all love in a meatloaf. Next, toss in the finely chopped onion, parsley, and minced garlic. These add layers of flavor and freshness.
Now, it’s time to season. Add Worcestershire sauce, paprika, cumin, cinnamon, salt, and pepper to the mix. Use your hands or a sturdy spatula to blend everything together until it’s well incorporated. In a separate bowl, beat the eggs and pour them into the beef mixture. Mix again — this step ensures your loaf holds its shape.
Shape the mixture into a loaf and place it in a greased loaf pan. This shape ensures even cooking and a classic presentation. In a small bowl, stir together the ketchup and honey, then spread it over the top of your meatloaf. This glaze will caramelize beautifully in the oven.
Pop it in the oven and let it bake for about 60-70 minutes. You’ll know it’s done when it reaches an internal temperature of 160°F (70°C) — a meat thermometer is handy here. Once baked, let it rest for a few minutes before slicing. This resting time helps the juices redistribute, keeping each slice juicy.
Share