The concept of meatloaf kind of makes me raise an eyebrow because, well, itβs a loaf of meat. But when itβs executed well itβs just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, Iβm looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and loveβtender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. Itβs so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort! Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and Iβm here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So donβt skip it! P.S. Iβm sure that non-dairy milk would have the same effect.
INGREDIENTS
Meatloaf
1 large egg ($0.21)
1/3 cup milk ($0.14)
1 tsp Worcestershire sauce ($0.02)
1/2 cup plain breadcrumbs ($0.32)
1 tsp Italian seasoning ($0.10)
1/2 tsp garlic powder ($0.05)
1 tsp salt ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
1/2 cup minced onion ($0.14)
1.5 lbs. ground beef (85/15) ($8.03)
Glaze
1/2 cup ketchup ($0.40)
1 Tbsp brown sugar ($0.02)
1 Tbsp Worcestershire sauce ($0.06)
1 tsp yellow mustard ($0.03)
INSTRUCTIONS
Preheat the oven to 350ΒΊF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ΒΊF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
