Classic Family Meatloaf Recipe
About this recipe
This Classic Family Meatloaf recipe brings a nostalgic touch to the dinner table, honoring traditional flavors while incorporating some modern techniques. The key to this version is the careful mixing and shaping, which ensures a moist and flavorful loaf that everyone will love.
Using Certified Angus Beef® ground beef, this meatloaf is not just about taste but also about quality. The addition of a sweet and savory glaze elevates the dish, making it perfect for family gatherings or a cozy weeknight meal.
Ingredient notes
- The recipe calls for 900g of Certified Angus Beef® ground beef, which is recommended for its flavor and texture.
- Instead of regular breadcrumbs, use 240g of panko breadcrumbs for a better texture.
- The recipe specifies using 120ml of whole milk; this helps keep the meatloaf moist.
Tips from Certified Angus Beef ®’s video
- When mixing the ingredients, keep the ground beef in a ring around the outside of the bowl with a hole in the center. This technique allows for better incorporation of the other ingredients without overworking the meat.
- Grating the onion instead of chopping it creates a pulp that adds flavor without the texture of onion pieces, which is preferred in this recipe.
- Inverting the meatloaf onto a sheet tray before baking helps to create a better crust all around.
Good to know
- How long does it take to bake the meatloaf?
- The meatloaf bakes for a total of 60 to 70 minutes: 15 minutes to set the shape and then an additional 45 to 55 minutes after adding the glaze.
- What is the internal temperature the meatloaf should reach?
- The meatloaf should reach an internal temperature of 160°F (71°C) when it's done.
- What type of ground beef is recommended for this recipe?
- The recipe recommends using 80% lean ground chuck for the best flavor and texture.
- How do I prepare the loaf pan for baking?
- Spray the bottom and sides of a standard size loaf pan with nonstick spray and lay plastic wrap smoothly inside to help with easy removal.
No life story here — the video and the recipe are the whole point. All credit to Certified Angus Beef ®: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare a standard size loaf pan by spraying nonstick spray on the bottom and sides, then lay plastic wrap smoothly inside.
- 2
Preheat your oven to 350°F (175°C).
- 3
Mince one clove of garlic to yield about one tablespoon.
- 4
Grate half a large onion to get about half a cup of onion pulp.
- 5
In a large mixing bowl, break up 2 pounds of ground beef into loose chunks, keeping the beef around the outside in a ring with a hole in the center.
- 6
Add the grated onion, minced garlic, 2 cups of panko breadcrumbs, 2 eggs, 1 tablespoon of kosher salt, 1 teaspoon of ground black pepper, 1 tablespoon of brown sugar, 1 tablespoon of mustard powder, and 2 tablespoons of ketchup into the bowl, placing them around the outside ring.
- 7
Pour 1/2 cup of whole milk into the center with the eggs, and whisk them together with a fork.
- 8
With your hands, lift and turn the mixture slowly and loosely to combine everything without smashing it.
- 9
Shape the mixture into a loose log and transfer it to the prepared loaf pan, pressing it in to remove any large air pockets.
- 10
Invert the meatloaf onto a sheet tray to create a better crust all around.
- 11
Bake in the oven for 15 minutes to set the shape.
- 12
While the meatloaf is baking, prepare the glaze by mixing 1/3 cup of ketchup, 1 tablespoon of brown sugar, 2 teaspoons of mustard powder, and 2 teaspoons of Worcestershire sauce in a small bowl.
- 13
After 15 minutes, remove the meatloaf from the oven and brush the glaze all over the top and sides.
- 14
Return the meatloaf to the oven and bake for an additional 45 to 55 minutes, until the internal temperature reaches 160°F (71°C).
- 15
Let the meatloaf rest for 10 to 15 minutes before transferring it to a cutting board for slicing.
Heads up — we had to guess a little:
- The quantity of grated onion is inferred from the description of using half a large onion.
Credit where it’s due: this recipe was transcribed from Certified Angus Beef ®’s original video on YouTube. Follow them there — it’s their dish.
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