Ingredients
For the Meatloaf:
- 900g (2 lbs) ground beef *(80/20 blend for juiciness)*
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 100g (1 cup) breadcrumbs (or gluten-free panko)
- 2 large eggs
- 120ml (½ cup) milk (or unsweetened almond milk)
- 60ml (¼ cup) ketchup
- 1 tbsp Worcestershire sauce (or soy sauce for gluten-free)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1½ tsp salt
- ½ tsp black pepper
For the Glaze:
- 120ml (½ cup) ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Prep the Oven
- Preheat oven to 175°C (350°F). Line a baking sheet with foil or use a loaf pan.
- Mix the Meatloaf
- In a large bowl, combine beef, onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, thyme, paprika, salt, and pepper. Use hands to mix just until combined (overmixing = tough meatloaf!).
- Shape & Bake
- Form into a 23cm x 13cm (9×5-inch) loaf on the baking sheet.
- Bake 45 minutes.
- Add Glaze & Finish
- Whisk glaze ingredients. Brush half over the meatloaf.
- Bake 15–20 minutes more until internal temp reaches 70°C (160°F).
- Let rest 10 minutes before slicing.
Extra Tips
✨ Extra Moist: Add ¼ cup grated zucchini or ½ cup sautéed mushrooms.
✨ Gluten-Free: Use GF breadcrumbs and Worcestershire sauce.
✨ Turkey Option: Swap beef for ground turkey + 1 tbsp olive oil.
✨ Spicy Kick: Add 1 tsp chili powder or ½ tsp cayenne to the glaze.
✨ Vegetarian: Use 2 cups cooked lentils + 1 cup walnuts (pulsed) instead of beef.
FAQ's
Can I make this ahead?
Yes! Assemble the loaf, wrap tightly, and refrigerate up to 24 hours. Bake as directed.
How to store leftovers?
Refrigerate slices in an airtight container for 3–4 days or freeze for 3 months.
Why is my meatloaf dry?
Overmixing or using lean meat. Stick to 80/20 beef and handle gently.
Can I skip the glaze?
Yes, but it adds flavor and caramelization. Substitute with BBQ sauce.
