|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or–if you're feeling a little adventurous–make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.
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- For the Optional Glaze/Topping:
- 4 tablespoons ketchup
- 4 tablespoons maple syrup (or honey)
- 2 tablespoons Dijon (or similar mustard)
- 1 teaspoon Worcestershire sauce
- For the Meatloaf:
- 2 pounds ground beef
- 2 large eggs (lightly beaten)
- 1/2 cup milk
- 1 cup fine dry breadcrumbs (plain)
- 2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)
- 1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)
- 1/2 cup ketchup (plus more for topping, if desired)
Gather the ingredients.
Heat oven to 350 F.
Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.
If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.
In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.
Mix until well blended and pack into the prepared loaf pan.
Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.
Serve and enjoy!
- Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.
- Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.
- Top the meatloaf with prepared barbecue sauce just before it's finished baking.
- Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.
- Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.
- Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.
- Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.
- Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.
- Top the meatloaf with strips of bacon before baking or add crumbled cooked bacon to the meat mixture.