Classic Vintage Meatloaf Recipe
This classic meatloaf recipe brings back nostalgic flavors with a savory blend of ground beef, aromatics, and a tangy sweet glaze.
Equipment
- Loaf Pan
- Baking Sheet
- Large Mixing Bowl
- Small Bowl
- Whisk
- Meat Thermometer
Ingredients
Meatloaf
- 1 ½ lbs Ground Beef (80/20 blend)
- ½ cup Breadcrumbs (plain or Panko)
- ½ cup Milk
- 1 large Egg
- ½ cup Onion finely chopped
- ¼ cup Green Bell Pepper finely chopped
- 2 cloves Garlic minced
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Worcestershire Sauce
Glaze
- ½ cup Ketchup
- 2 tbsp Brown Sugar
- 1 tbsp Apple Cider Vinegar
- 1 tsp Dijon Mustard
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line a baking sheet with parchment paper for a free-form loaf.
- In a large mixing bowl, combine breadcrumbs and milk, letting it sit for 5 minutes to absorb thoroughly.
- Add chopped onion, green bell pepper, and minced garlic to the breadcrumb mixture and stir well.
- Combine ground beef, egg, salt, black pepper, and Worcestershire sauce with the breadcrumb mixture and aromatics.
- Gently mix all ingredients until just combined, avoiding overmixing.
- Transfer the mixture to the prepared loaf pan, pressing gently; if free-form, shape it into an oval on the baking sheet.
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth for the glaze.
- Bake the meatloaf for 45 minutes.
- After 45 minutes, remove meatloaf from oven and spread glaze evenly over the top.
- Return to oven and bake for 15-20 minutes until internal temperature reaches 160°F (71°C) and glaze is caramelized.
- Once cooked, remove meatloaf and let it rest for 10-15 minutes before slicing.
Notes
For best texture, avoid overmixing the meatloaf mixture. The resting period is crucial for the meatloaf to retain its juices and make it easier to slice.