No-Fuss Meatloaf Dinner
This recipe provides a simple and straightforward way to make a classic meatloaf that is both flavorful and satisfying. It emphasizes minimal fuss with maximum taste, featuring a savory glaze that bakes right into the dish.
Equipment
- Loaf Pan or Baking Sheet
- Large Mixing Bowl
- Small Bowl
Ingredients
Meatloaf
- 1.5 lbs Ground Beef 80/20 lean-to-fat ratio recommended
- 1/2 cup Breadcrumbs plain or panko
- 1 Egg large
- 1/2 cup Onion finely diced (yellow or white)
- 1/4 cup Milk
- 2 tbsp Ketchup
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Glaze
- 6 tbsp Ketchup
- 1 tablespoon Mustard Dijon or yellow
- Black Pepper a pinch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease your chosen baking pan.
- In a large bowl, whisk together milk, Worcestershire sauce, 2 tablespoons of ketchup, egg, garlic powder, salt, and 1/4 teaspoon of black pepper.
- Stir in breadcrumbs and diced onion, then let the mixture sit for a couple of minutes to allow the breadcrumbs to absorb the liquid.
Making the Meatloaf
- Add the ground beef to the bowl and gently mix all ingredients by hand until just combined, being careful not to overmix.
- Transfer the meat mixture to the prepared pan and shape it into an even loaf.
Glaze and Bake
- In a small bowl, whisk together the remaining ketchup (about 6 tablespoons), mustard, and a pinch of black pepper to create the glaze.
- Spread the prepared glaze evenly over the top of the meatloaf.
- Bake the meatloaf for 50-60 minutes, or until its internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10-15 minutes after baking to ensure it retains moisture and flavor before slicing.
Notes
For best results, avoid overmixing the meat as it can make the meatloaf tough. An instant-read thermometer is highly recommended to ensure the meatloaf is cooked to a safe internal temperature. Serve with your favorite side dishes for a complete meal.