Homestyle Heritage Classic Meatloaf
A timeless American comfort food featuring juicy ground beef blended with aromatic vegetables, herbs, breadcrumbs, and a tangy tomato glaze. Baked until perfectly tender with a caramelized topping, this gourmet meatloaf is hearty, flavorful, and ideal for family dinners, meal prep, or comforting leftovers.
Homestyle Heritage Classic Meatloaf
shopping_basketIngredients
- Ground Beef2 lbs (80/20 lean-to-fat ratio)
- Yellow Onion1 medium, finely diced
- Garlic3 cloves, minced
- Carrot1 small, finely grated
- Celery1 stalk, finely diced
- Plain Breadcrumbs1 cup
- Whole Milk1/2 cup
- Large Eggs2, lightly beaten
- Worcestershire Sauce2 tbsp
- Ketchup1/4 cup
- Fresh Parsley1/4 cup, finely chopped
- Dijon Mustard1 tbsp
- Italian Seasoning1 tsp
- Smoked Paprika1 tsp
- Salt2 tsp, or to taste
- Black Pepper1 tsp, freshly ground
- Olive Oil1 tbsp
- Brown Sugar2 tbsp
- Apple Cider Vinegar1 tsp
Nutrition Per Serving
Calories
445
Protein
31g
Fat
26g
Carbs
18g
restaurantInstructions
Prepare the Oven
Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a baking tray with parchment paper. Using a baking tray instead of a loaf pan allows excess fat to drain away while creating a better crust.
A free-form loaf develops more caramelization and richer flavor than one baked in a deep pan.
Cook the Vegetables
Heat olive oil in a skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 6 to 8 minutes until softened and fragrant. Remove from the heat and allow the vegetables to cool completely before mixing with the meat.
Prepare the Panade
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes so the breadcrumbs fully absorb the liquid. This simple mixture, called a panade, keeps the meatloaf exceptionally moist and tender.
Mix the Meatloaf
Add the ground beef, cooled vegetables, eggs, Worcestershire sauce, ketchup, Dijon mustard, parsley, Italian seasoning, smoked paprika, salt, and black pepper to the breadcrumb mixture. Using clean hands, gently mix everything together until just combined.
Avoid overmixing the meat. Overworked ground beef produces a dense, tough meatloaf instead of a tender one.
Shape the Loaf
Transfer the meat mixture onto the prepared baking tray and shape it into a loaf approximately 9 inches long and 5 inches wide. Press gently to hold its shape without compacting it too tightly.
Prepare the Glaze
In a small bowl, whisk together the remaining ketchup, brown sugar, and apple cider vinegar until smooth. Spread half of the glaze evenly over the top of the meatloaf before baking. Reserve the remaining glaze for later.
Bake the Meatloaf
Bake for 40 minutes. Remove the meatloaf from the oven and spread the remaining glaze evenly over the top. Return it to the oven and continue baking for another 20 minutes, or until the internal temperature reaches 160°F (71°C).
Applying the glaze in two stages creates a beautifully caramelized finish without burning the sugars.
Rest Before Slicing
Allow the meatloaf to rest for 10 to 15 minutes before slicing. This resting period lets the juices redistribute throughout the meat, producing cleaner slices and a much juicier texture.
Serve
Slice the meatloaf into thick portions and serve warm with creamy mashed potatoes, roasted vegetables, buttered green beans, or macaroni and cheese. Leftovers make excellent sandwiches the next day.
Thin slices of chilled leftover meatloaf are incredible on toasted bread with lettuce, tomato, and a little extra ketchup or Dijon mustard.
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