Meatloaf
There's a reason it's a classic. Great taste never goes out of style. Make this time-tested, can't miss meatloaf the centerpiece of your next family get-together.
Cook Time: 1 hrs 15 mins
Servings: 6
Ingredients: 11
Ingredients
Preparation
Alternative Cooking Method
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Step 1
Preheat oven to 350°F. Measure 1/4 cup tomato sauce, brown sugar and mustard into small bowl; set aside for topping. Add remaining tomato sauce, Ground Beef, bread crumbs, egg, onion, Worcestershire, thyme, garlic salt and pepper to large bowl; mix thoroughly but lightly.
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Step 2
Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Spread topping over meatloaf. Bake in 350°F oven 1 hour or until instant-read thermometer inserted into center registers 160°F.
Cooking Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 3
Let stand 10 minutes before cutting. Cut into slices.
Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to Ground Beef mixture.
Picadillo-Style Meatloaf Variation: Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano leaves, crushed, to Ground Beef mixture. -
Step 4
Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Shape beef mixture into 8 x 4-1/2-inch loaf on a sheet tray. Bake at 350°F for 35 to 45 minutes. For the last 10 minutes of cooking spread topping over meatloaf and continue to cook until instant-read thermometer inserted into center registers 160°F. Let stand 10 minutes before cutting. Cut into slices.
Nutrition Information
216 Calories
3.5g SAT FAT
25g PROTEIN
3.5 mg IRON
5.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 216 Calories; 80.1 Calories from fat; 8.9g Total Fat (3.5 g Saturated Fat; 0.21 g Trans Fat; 0.7 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 106 mg Cholesterol; 467 mg Sodium; 10 g Total Carbohydrate; 1.1 g Dietary Fiber; 24.7 g Protein; 3.5 mg Iron; 464 mg Potassium; 5.8 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.8 mg Zinc; 23.5 mcg Selenium; 102.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Seasoned Dry Bread Crumbs: Finely ground dried bread pieces mixed with herbs and spices. Can be used as a coating before frying or a binder in meatballs and meatloaf to help them hold their shape while cooking.
- Brown Sugar: A soft moist sweetener made by combining white sugar and molasses. It is commonly used in baking, sauces and marinades to add a rich, deep flavor.
- Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
- Dry Mustard: Also knowns as ground mustard or mustard powder, this spice is made from ground mustard seeds and is often used in marinades rubs, and dressings. You can find it in the spice aisle in the grocery store.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What type of ground beef is best for meatloaf?
Any leanness of ground beef can be used for meatloaf, if lean is unavailable. We recommend 80/20 ground beef because it provides a great texture and rich flavor.
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What other ways can I cook meatloaf?
Try the air-fryer! Prepare recipe as directed. Place loaf into the air-fryer at 350ºF until an instant-read thermometer inserted in center registers 160ºF. During last 10 minutes, spread remaining topping over top; cool before slicing.
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How can I use meatloaf leftovers?
Use slices to make a classic meatloaf sandwich or crumble leftover slices over a tortilla, top with cheese and cook until crisp for an easy, beef quesadilla.
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How do I keep meatloaf tender?
Follow cooking directions carefully and don’t overbake; it can cause meatloaf to become tough. Adding moist ingredients like onions, ketchup or bread soaked in milk also helps meatloaf remain tender.
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I love meatloaf and being able to have this recipe on my phone got me so happy and melted my heart thank you!
I usually use crushed crackers instead of bread crumbs