Momma’s Meatloaf
A classic meatloaf recipe topped with a ketchup-based glaze that tastes just like what momma used to make!
I feel like meatloaf is such a staple American dish, but the different regions have their way of making it. I don’t know if it’s a traditional Midwest way but my mom always just did a tomato-based sauce on top (sometimes ketchup in a pinch) and so that way has always been my favorite. It’s such a nostalgic meal. But then I had to go and marry someone who doesn’t like ketchup or any tomato sauce on top of his meatloaf. He also doesn’t like chili sauce or barbecue sauce…or any condiment. So sometimes I will make two meatloaves OR if Nick is gone at drill for the weekend, I’ll make a “normal” meatloaf. This recipe is so very aptly named because it’s a regular, normal meatloaf recipe that is perfect just the way it is. Nothing crazy, just a very classic recipe!
What You Need:
For the Meatloaf:
2 lb. lean ground beef
1/2 cup diced white onion
1 cup plain breadcrumbs
1/2 cup milk
1 large egg
2 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. crushed red pepper flakes
For the Glaze:
1/2 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
Directions:
For the Meatloaf: In a large mixing bowl, combine ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, black peppers, and crushed red pepper flakes until just combined. Do not overmix.
Shape into a loaf on a lightly greased 9×13-inch baking dish.
Bake in a preheated 350 degree oven for 45 minutes.
For the Glaze: While the meatloaf is cooking, whisk together glaze ingredients until smooth.
After 45 minutes, remove meatloaf from oven and brush the glaze on top.
Increase oven to 400 degrees and return meatloaf to the oven to bake for an additional 15 minutes or until meatloaf is cooked through.
Let rest for 10 to 15 minutes before slicing.
Recipe from The Stay at Home Chef