Easy Meatloaf recipe | Delicous Meatloaf Recipe with Video

Easy Meatloaf recipe

This meatloaf recipe is for those who prefer their meatloaf to be sticky with caramelized meatloaf glaze, moist and soft and dripping with flavor. It’s so much more than just a huge loaf-shaped chunk of ground beef!

Once you give it a try, you’ll always treasure this recipe! A loaf entirely composed of beef.

Why not adore it? (Vegans are exempt.)

It is affordable. Making it simple. It’s a traditional household favorite. And sandwiches made with leftovers are fantastic.

It’s time to do rid of the idea that meatloaf is merely a big beef burger with a loaf form. It shouldn’t taste like a hamburger in a meatloaf! Meatloaf has greater flavor since you can eat it pure and still like it, whereas you wouldn’t eat a hamburger without toppings, sauces, cheese, and a bun. The key to a delicious meatloaf is to use fatty beef, lots of seasonings, and grated onion rather than diced onion.

A tastier, juicier meatloaf recipe:

Use beef that has at least 15% fat, add lots of flavorings, and grate your onion rather than dice it if you want your meatloaf to taste extremely fantastic.

Flavorings – In this meatloaf recipe, we use beef bouillon cubes (also known as granulated beef) in place of salt, in addition to the usual suspects like thyme, ketchup, and Worcestershire sauce. Compared to just plain salt, beef bouillon in granules is far more flavorful.

Meatloaf glaze:

Additionally, I prefer to glaze my meatloaf, which gives it a special touch in terms of flavor and appearance. Consider the glaze flowing into the gaps as well as how it not only covers any surface cracks in the meatloaf!

What causes my meatloaf to crumble?

Because the ingredients weren’t properly combined or the loaf wasn’t tightly pressed. Here, a loaf pan is helpful! Additionally, if the meatloaf glaze drips into certain crevices, the meatloaf will gain additional flavor.

Do you have to use a loaf pan? 

Yes, using a loaf pan will ensure the juiciest meatloaf. It keeps its shape better, cooks more evenly, and stays juicier longer since it cooks in its juices.

The ends/sides will overcook before the middle is baked if you freeform it (bake without a loaf pan). Additionally, your mixture is far too dense, which will result in a dry meatloaf, if it retains its shape like a block loaf without the use of a loaf pan.

When baking, should I cover the meatloaf?

No, you want the glaze to caramelize and the meatloaf to brown. However, if it browns too rapidly, simply cover it with foil.

How long does it take to cook a meatloaf weighing 1 kg or 2 lb?

1 hour and 15 minutes at 350°F/180°C.

What to put alongside meatloaf?

The best way to serve meatloaf, in my opinion, is on a mound of creamy mashed potatoes, but cauliflower mash would be wonderful for a version with fewer carbohydrates.

With a dollop of ketchup, a leafy salad or steamed greens with dressing, and the extra benefit of meatloaf sandwiches for tomorrow, you have yourself an enormous platter of home-cooked comfort-food heaven!

You May Also like this: The Chicken chili recipe | Easy and delicious

Ingredients:

  • 1 cup panko breadcrumbs (Note 1)
  • ▢1 large onion, grated (brown, yellow)
  • ▢1 kg / 2 lb ground beef (mince), preferably not lean
  • ▢2 eggs
  • ▢3 garlic cloves, minced
  • ▢1 tsp Worcestershire Sauce
  • ▢1/4 cup tomato ketchup
  • ▢1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil
  • ▢1 tsp dried thyme
  • ▢2 beef bouillon cubes, crumbled or 2 tsp beef powder (Note 2)
  • ▢1 tsp black pepper
  • ½ cup tomato ketchup
  • ▢2 tbsp cider vinegar
  • ▢1 tbsp brown sugar, 

Method:

  • Oven to 180C/350F before using. Spritz or oil a loaf pan.
  • Combine everything in a small bowl. Place aside.
  • Add breadcrumbs to a sizable bowl. Onion, grated over. Mix until all of the breadcrumbs are moist.
  • The rest of the ingredients. Mix thoroughly with your hands. Create a loaf shape by compressing the ingredients together, then smoothing out any wrinkles or cracks (helps prevent cracks during baking).
  • Insert into a loaf pan. Apply glaze liberally, using about half.
  • For 45 minutes, bake. Take out of the oven, then brush with the majority of the remaining glaze. Scoop or drain out any extra fat that is accumulating.
  • 30 more minutes of baking. Take it out of the oven.
  • Before flipping and slicing into thick slices, stand for 10 minutes. The first few slices will likely crumble a little bit, but this is expected and a sign of the meatloaf’s tenderness (zero crumble suggests firm-packed, firmer meatloaf, which isn’t as tasty!).
  • Ideal when paired with creamy mashed potatoes, steamed vegetables, and a dab of ketchup.

Nutrition:

  • Calories: 404cal (20%)
  • Carbohydrates: 15g (5%)
  • Protein: 24g (48%)
  • Fat: 26g (40%)
  • Saturated Fat: 10g (63%)
  • Cholesterol: 129mg (43%)
  • Sodium: 607mg (26%)
  • Potassium: 468mg (13%)
  • Sugar: 7g (8%)
  • Vitamin A: 175IU (4%)
  • Vitamin C: 2.3mg (3%)
  • Calcium: 52mg (5%)
  • Iron: 3.3mg (18%

What causes my meatloaf to crumble?

Because the ingredients weren’t properly combined or the loaf wasn’t tightly pressed. Here, a loaf pan is helpful! Additionally, if the meatloaf glaze drips into certain crevices, the meatloaf will gain additional flavor.

Do you have to use a loaf pan? 

Yes, using a loaf pan will ensure the juiciest meatloaf. It keeps its shape better, cooks more evenly, and stays juicier longer since it cooks in its juices.
The ends/sides will overcook before the middle is baked if you freeform it (bake without a loaf pan). Additionally, your mixture is far too dense, which will result in a dry meatloaf, if it retains its shape like a block loaf without the use of a loaf pan.

When baking, should I cover the meatloaf?

No, you want the glaze to caramelize and the meatloaf to brown. However, if it browns too rapidly, simply cover it with foil.

How long does it take to cook a meatloaf weighing 1 kg or 2 lb?

1 hour and 15 minutes at 350°F/180°C.

What to put alongside meatloaf?

The best way to serve meatloaf, in my opinion, is on a mound of creamy mashed potatoes, but cauliflower mash would be wonderful for a version with fewer carbohydrates.
With a dollop of ketchup, a leafy salad or steamed greens with dressing, and the extra benefit of meatloaf sandwiches for tomorrow, you have yourself an enormous platter of home-cooked comfort-food heaven!

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