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Classic Meatloaf

Classic Meatloaf: A Cozy Comfort Food with Savory Glaze

This Classic Meatloaf recipe combines juicy ground beef with a savory glaze, making it a delightful comfort food for the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Beef or ground pork
  • 1 medium Onion finely chopped
  • 2 cloves Garlic fresh minced
  • 2 large Eggs at room temperature
  • 1 cup Ketchup or BBQ sauce
  • 2 tbsp Worcestershire Sauce or soy sauce
  • 1 cup Quick-Cooking Oats certified gluten-free
  • 1/2 cup Milk or almond milk
  • 1/4 cup Fresh Parsley chopped
  • 1 tbsp Italian Seasoning or dried herbs
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
For the Glaze
  • 1/2 cup Ketchup organic recommended
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Brown Sugar or honey

Equipment

  • mixing bowl
  • Loaf pan
  • baking sheet
  • oven

Method
 

Step‑by‑Step Instructions for Classic Meatloaf
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. Form the meat mixture into a loaf shape and place it in a lined baking sheet or loaf pan.
  4. Prepare the glaze by mixing together ketchup, Worcestershire sauce, and brown sugar. Coat the top of the meatloaf with this glaze.
  5. Bake for 50 to 60 minutes until the internal temperature reaches 160°F (70°C).
  6. Let the meatloaf rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Mix gently to avoid a dense texture and always let it rest before slicing for the best result.

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