Keep this meatloaf recipe handy: It's the only one you'll need.
Everyone seems to think their mom’s meatloaf is the world’s best. It appears giving birth to a child instantly gives you +10 meatloaf making ability. Well, unfortunately, I am nobody’s mother, so as a 30-something white male from a middle-class family, I’ve had to overcome a lot of adversity in my life to craft the best classic meatloaf recipe, that, I dare say, is better than your mom’s. Sorry mothers, you gotta step up your meatloaf.
Delicious Classic Meatloaf
Ingredients
- 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 medium onion, grated
- 1 clove garlic, minced
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup dried breadcrumbs
- 2 teaspoons light brown sugar
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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