Description
This classic meatloaf recipe is deliciously juicy and tender with a sweet and sticky homemade glaze. Filled with finely chopped mushrooms, onions, shallots, and bell peppers, it offers a wonderful depth of flavor. Perfectly baked to reach an internal temperature of 160°F, it pairs wonderfully with mashed potatoes and roasted carrots for a comforting, hearty meal.
Ingredients
Scale
Meatloaf
- 1 pound ground beef, 80% to 85% lean (450g)
- 2 tablespoons butter (28g)
- 2 cups finely chopped cremini mushrooms, 8 ounces
- 1 cup finely chopped onion, 1/2 medium onion
- 1 large shallot, finely chopped
- 1/2 cup finely chopped red bell pepper
- 3 cloves garlic, minced, 1 tablespoon
- 1/4 teaspoon Cajun seasoning, optional
- 1/2 cup finely crushed saltine crackers, 12 to 15 crackers
- 1/4 cup milk (60ml)
- 1 large egg
- 1 egg yolk
- 1 teaspoon mustard, whole-grain or Dijon
- 1 teaspoon ketchup
- 1 teaspoon Worcestershire sauce or Pickapeppa sauce
Meatloaf Glaze
- 1/2 cup ketchup, try homemade ketchup (125g)
- 1 teaspoon maple syrup
- 1/2 teaspoon mustard, whole-grain or Dijon
- 1 teaspoon Worcestershire sauce or Pickapeppa sauce
Instructions
- Cook the veggies: Melt the butter in a skillet over medium heat. Add the mushrooms, cover with a lid or foil, and cook for 5 minutes. Then uncover and add the onion, shallot, and 1/4 teaspoon salt. Cook, stirring occasionally, until the veggies are softened, about 5 to 10 minutes.
- Add remaining vegetables: Add the red bell pepper, garlic, and Cajun seasoning, then cook for an additional 5 minutes until the bell pepper softens. Remove from heat and let the mixture cool for 10 minutes.
- Mix the meatloaf: In a large bowl, combine the ground beef, cooled vegetable mixture, crushed saltine crackers, milk, whole egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix thoroughly until well blended.
- Prepare the glaze: In a small bowl, stir together ketchup, maple syrup, mustard, and Worcestershire sauce until smooth and combined.
- Form the meatloaf: Line a rimmed baking sheet with aluminum foil or parchment paper. Shape the meat mixture into a 9-inch by 5-inch loaf on the baking sheet. Spread the glaze evenly over the top. For best shape retention, refrigerate the meatloaf for 5 to 10 minutes while the oven preheats.
- Bake the meatloaf: Preheat the oven to 375°F (190°C). Remove the meatloaf from the fridge and bake for 45 to 55 minutes, or until an instant-read thermometer inserted into the center reaches 160°F. Let the meatloaf rest on the counter for 10 minutes before slicing to redistribute the juices.
Notes
- Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw overnight before reheating.
- Use a food processor to chop vegetables quickly and save prep time.
- Saltine crackers add seasoning and a lighter texture; if substituting with breadcrumbs, add extra salt to maintain flavor.
- You can prepare the meatloaf up to 24 hours in advance by forming and refrigerating it unbaked (without glaze). Prepare and refrigerate glaze separately and add it before baking.
- Freeze formed, unglazed meatloaf on a foil-lined baking sheet for 2 hours, then wrap and freeze for up to 3 months. Thaw overnight before adding glaze and baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: meatloaf, classic meatloaf, baked meatloaf, homemade meatloaf, ground beef recipe, comfort food, dinner recipe
