Homemade Meatloaf Recipe
This simple homemade pumpkin puree is perfect for all your favorite pumpkin recipes. Roasting the pumpkin is an easy method that enhances the flavor, giving it a rich, sweet taste. I like to roast at least 2 pumpkins at once and freeze the extra puree for later use.
Ingredients
Meatloaf
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1 cup finely chopped yellow onion
- 3 cloves garlic minced
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds ground beef 85% is best
Meatloaf Sauce
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan with cooking spray.
- In a large bowl, combine the eggs, Panko breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt, and pepper. Stir with a fork until well combined.
- Add the ground beef to the bowl and mix everything together with your hands until well combined, being careful not to over-mix.
- Shape the mixture into a loaf and place it in the greased loaf pan.
- For the meatloaf glaze, combine ½ cup ketchup, brown sugar, and apple cider vinegar in a small bowl. Whisk until smooth.
- Bake the meatloaf for 45 minutes, then spread the glaze over the top and continue baking for 35-45 more minutes, or until the meatloaf reaches 160°F in the center when tested with an instant-read thermometer.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Make Ahead: You can prepare and shape the meatloaf up to 24 hours ahead. Store it in the loaf pan, wrapped in plastic wrap, in the refrigerator before baking. If baking from cold, you may need to add a few minutes to the bake time.
To Freeze: You can freeze an unbaked meatloaf. Place it in the loaf pan, tightly wrap it with plastic wrap, and store it in the freezer for up to 2 months. Let it thaw in the refrigerator for 24 hours before baking. You may need to add a few extra minutes to the bake time.
Storing Leftovers: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days, or in the freezer, wrapped tightly, for up to 2 months.