Classic Beef Meatloaf

Sometimes you need something comforting to eat but super easy to make with no fuss. Classic Meatloaf is comfort food with no bells and whistles with just a few ingredients.

I kid you not when I made this recipe my picky eater ate almost three servings, that’s almost a pound of ground beef! I was shocked or impressed or both…I don’t know but I was so glad he approved of the recipe. So, if you have any picky eaters in your house, then give this recipe a try.

INGREDIENTS TO MAKE CLASSIC BEEF MEATLOAF

• Olive oil
• Onion, yellow or white
• Garlic cloves
• Fresh thyme leaves or dried thyme
• Salt
• Freshly ground black pepper
• Worcestershire sauce
• Tomato paste
• Beef or chicken stock
• Ground beef
• Panko bread crumbs
• Large eggs
• Ketchup
• Light brown sugar, if making the topping

HOW TO MAKE CLASSIC BEEF MEATLOAF

• Preheat the oven to 325 degrees F and line a baking sheet with foil, then a piece of parchment on top. (This is important because the grease from the meat will leak over the pan and the foil makes an easier clean up. The parchment paper is on top because when you remove the meatloaf, the foil could rip apart and end up in the meatloaf).
• In a medium saute pan heat the olive oil over medium-low heat.
• Add the onions, garlic, thyme, kosher salt, and pepper, stirring occasionally until onions are soft, about 10 minutes.
• Remove from heat and stir in Worcestershire sauce, tomato paste, and beef stock; let cool.
• In a large bowl, combine the ground beef, panko, eggs, and the onion-garlic mixture.
• Stir it together with a fork gently, just to combine. (DO NOT OVERMIX! It will make the meatloaf tough).
• On top of the parchment paper, shape meatloaf mixture into a rectangular loaf size.
• Spread the ketchup or brown sugar glaze smoothly over the top.
• Bake until internal temperature is 160 degrees F, about 1 hour to 1 hour 10 minutes.
• Remove from oven and let rest for 10-15 minutes before slicing.
• Serve warm. 

HOW TO STORE

• TO REFRIGERATE– store in an airtight container for up to 4 days.

• TO FREEZE– wrap room temperature meatloaf in plastic wrap, foil, then put in a freezer ziploc bag or put in a vacuum sealed bag and label. Freeze for up to 3 months.

MEATLOAF RECIPE TIPS

• DO NOT OVERMIX when mixing together the ground beef and all the ingredients. A fork works best to lightly incorporate all the ingredients. If overmixed, it will turn out tough. Trust me, no one likes tough meatloaf.

• FOR MAXIMUM FLAVOR add ample onions about 2 to 3 cups, lots of fresh thyme, beef stock, Worcestershire sauce, and don’t forget the salt and pepper.

• A BAKING TIP that some people swear by is to fill a pan with water and place it in the oven directly under the meatloaf. This can ensure that your meatloaf will be moist and the topping won’t crack.

• FOR EASY CLEAN UP make sure to put a layer of foil over the baking sheet, then a piece of parchment paper. The foil will protect the pan from the grease and the parchment protects your meatloaf from getting pieces of foil in it when removing it from the pan.

• REST MEATLOAF AFTER BAKING. Let it rest for 10-15 minutes before slicing so that all the delicious juices stay in the meat.