Zesty Herb-Infused Meatloaf is a fresh take on a classic comfort dish, combining aromatic herbs and a tangy ketchup glaze for a delightful burst of flavor. It’s perfect for a weeknight dinner or a cozy family gathering, bringing warmth and satisfaction to your table.
Ground beef is the hearty base of the meatloaf, offering a rich flavor that pairs well with savory herbs. Onions add a subtle sweetness and moisture, while breadcrumbs help bind the mixture together. The pungent aroma from garlic enhances the overall taste. Egg acts as a binder, ensuring the loaf holds its shape. Milk keeps the meatloaf tender and moist. Worcestershire sauce brings a deep umami flavor, and Dijon mustard adds a tangy, sharp note. The combination of thyme and oregano infuses the loaf with herbal goodness. Salt and pepper season the meat to perfection. Finally, ketchup creates a sweet and tangy glaze, while fresh parsley adds a pop of color and freshness when serving.
This meatloaf pairs wonderfully with creamy mashed potatoes and steamed green beans. For a lighter option, serve with a crisp garden salad and roasted vegetables. A slice of toasted garlic bread on the side complements the savory flavors beautifully.
First, preheat your oven to 350°F (175°C). This temperature ensures the meatloaf cooks evenly. In a large mixing bowl, combine your ground beef with chopped onions, breadcrumbs, minced garlic, egg, and milk. Add Worcestershire sauce, Dijon mustard, thyme, oregano, salt, and pepper. Use your hands or a spatula to mix gently, just until the ingredients are combined. You don’t want to overwork the meat as it can become tough.
Next, shape the mixture into a loaf and place it in a lightly greased loaf pan. This helps it maintain its form while baking. Spread ketchup evenly over the top of the loaf. It will caramelize slightly as it bakes, adding a delicious glaze. Bake the meatloaf in the preheated oven for 55 to 60 minutes. Check that the internal temperature reaches 160°F (70°C) using a meat thermometer to ensure it’s fully cooked.
Once done, let the meatloaf rest for 10 minutes before slicing. This resting period allows the juices to redistribute, making for a juicier slice. Garnish with fresh parsley for that final touch of color and flavor before serving.
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