Home-Style Meatloaf Recipe

Meatloaf is a dish of ground meat that has been mixed with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a flat pan or created by cooking it in a loaf pan.

Home-Style Meatloaf Recipe

Ingredients: 

For meatloaf - 

• Ground beef : 2 pounds

• Parmesan cheese (shredded) : 1 cup

• Bread : 4 slices

• Milk : ½ cup

• Egg (large) : 2 pieces

• Onion (chopped) : 1 piece

• Garlic clove (minced) : 4 pieces

• Parsley (chopped) : ¼ cup

• Pepper : ½ teaspoon

• Dijon mustard : 1 tablespoon

• Worcestershire sauce : 2 tablespoons 

• Tomato paste : 3 tablespoons

• Olive oil : 1 tablespoon

• Salt : 1 teaspoon

For glazing - 

• Ketchup
 : ¾ cup

• Tomato paste : 2 tablespoons

• Cider vinegar/white vinegar : 4 tablespoons

• Worcestershire sauce : 1 teaspoon 

• Light brown sugar : 2 tablespoons

• Garlic powder : 1 teaspoon

• Onion powder : 1 teaspoon

• Black pepper (cracked) : ½ teaspoon

Instructions: 

1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a broiler pan (oven grill pan) or regular baking sheet.

2. In a large bowl, soak bread slices in the milk, pressing them down with fingers. 

3. Heat the oil in a small pan over medium heat and saute the onion until soft and translucent.

4. Add garlic and saute for a further 30 seconds until fragrant. Set aside and allow to cool slightly.

5. Mash the soaked bread with a fork to break up large pieces. Add in the onion, garlic, beef, parmesan cheese, eggs, parsley, tomato paste, worcestershire sauce, mustard, salt and pepper. Mix until everything is just combined.

6. Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.

7. In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.

8. Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.

9. Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve.

10. Serve with creamy mashed potatoes or steamed vegetables.