Classic Meatloaf
The ultimate comfort food, Classic Meatloaf is juicy, hearty, and perfect for family dinners. This easy weeknight dinner combines flavorful ingredients that meld together to create a satisfying meal. You’ll want to make it tonight!
Equipment
- 9×5-inch loaf pan
- Large Mixing Bowl
Ingredients
- 1 tablespoon Butter
- 1 medium Sweet onion, chopped
- 1/2 medium Green pepper, chopped
- 4 slices Bread, divided
- 3/4 cup Milk
- 2 pounds Ground beef, 90% lean
- 2 large Eggs, lightly beaten
- 1.5 teaspoons Seasoned salt
- 1 teaspoon Pepper
- 1/2 teaspoon Dried basil
- 1/4 teaspoon Dried thyme
- 1/4 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 3 to 4 shakes Hot sauce
- 1/2 cup Ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Packed brown sugar
Instructions
- Preheat your oven to 350 degrees, ensuring it's hot enough to cook the meatloaf evenly. A properly preheated oven is crucial for the best texture.
- In a nonstick pan, melt butter over medium heat. As it melts, add the onion and green pepper. Cook them until they become soft, about 5 to 7 minutes. This step builds flavor, so be sure not to rush it.
- Season the sautéed onion and pepper with seasoned salt and black pepper. Allow them to cool slightly before adding to the meat mixture, as this prevents the meat from cooking prematurely.
- Tear 2 pieces of bread into small pieces and combine them in a small bowl with the milk. Let them soak for a few minutes, which will help keep the loaf moist.
- Grease a 9×5-inch loaf pan and place the remaining 2 pieces of bread in the bottom. These will soak up excess grease, and you can discard them later.
- In a large mixing bowl, combine the ground beef, eggs, the cooled onion and pepper mixture, seasoned salt, black pepper, basil, thyme, ketchup, Worcestershire sauce, and hot sauce.
- Add the soaked bread and mix everything together gently. Be cautious not to overmix, as this can make the loaf tough.
- Transfer the mixture to the prepared pan and gently pat it down, ensuring the top is level. This helps it cook evenly and makes for a nice presentation.
- To make the glaze, mix together the remaining ketchup, Dijon mustard, and brown sugar in a small bowl. Spread this mixture evenly over the top of the raw meatloaf.
- Place the pan in the oven and bake for 60 to 70 minutes. You’ll know it’s done when the internal temperature reaches 160 degrees, and the top is browned.
- Once cooked, let the meatloaf cool for about 10 minutes before removing it from the pan. Be sure to scrape off any bread from the bottom and discard it, as it was just there to soak up grease.
Notes
- Storage: Leftovers will keep for 4 days in an airtight container in the refrigerator.
- Freezing: To freeze, wrap the meatloaf tightly in plastic wrap and foil. It can last up to 3 months.
- Reheating: Reheat slices in the microwave or oven until warmed through.
- Meal Prep: This dish is perfect for weekly meal prep; just make sure to store it in individual servings.
- Variations: Feel free to experiment with different seasonings or add-ins!