Description

This classic meatloaf recipe combines seasoned ground beef with a flavorful mix of herbs, breadcrumbs, and eggs, all glazed with a tangy tomato topping made from ketchup, Worcestershire sauce, and brown sugar. Perfectly baked to retain juiciness, it delivers comforting, hearty flavors accompanied by freezer-friendly mashed potatoes and fresh green beans with lemon and olive oil.

Ingredients

Scale

For the Glaze

½ cup (125 g) ketchup
1 tbsp Worcestershire sauce
2 tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder

For the Meatloaf

1 cup (100 g) dried breadcrumbs
1 small brown onion, grated
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
2 medium eggs
1 tbsp freshly minced garlic
2 tsp Italian mixed herbs (Italian seasoning), or dried oregano or thyme
3 tbsp finely chopped fresh parsley
1 tsp sea salt flakes
1 tsp beef stock powder (bouillon)
½ tsp cracked black pepper

For the Sides

Freezer-friendly mashed potatoes (quantity as preferred)
2 cups (250 g) steamed green beans
1 tbsp lemon juice (for green beans)
1 tbsp olive oil (for green beans)
1 tbsp freshly chopped parsley (for garnish)

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Instructions

Prepare the glaze: In a small bowl, combine ½ cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, ½ tsp garlic powder, and ½ tsp onion powder. Stir well until smooth and set aside.
Preheat oven and prepare pan: Preheat your oven to 180°C (350°F). Lightly grease a baking dish or loaf pan to prevent sticking.
Mix the meatloaf ingredients: In a large mixing bowl, combine the dried breadcrumbs, grated onion, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and Dijon mustard. Add the ground beef, eggs, minced garlic, Italian herbs, parsley, sea salt flakes, beef stock powder, and cracked black pepper. Mix everything thoroughly with your hands or a spoon until well combined but do not overwork the meat.
Shape the meatloaf: Transfer the mixture into the prepared baking dish or loaf pan. Shape it into a neat loaf about 8 to 9 inches in length to ensure even cooking.
Apply the glaze: Brush the prepared tomato glaze evenly over the meatloaf, covering the top and sides. This glaze will bake into a sweet and tangy crust.
Bake the meatloaf: Place the meatloaf in the oven and bake for approximately 60 minutes, or until the internal temperature reaches 75°C (165°F). The glaze should be caramelized and slightly sticky.
Prepare side dishes: While the meatloaf is baking, steam the green beans until tender-crisp. Drizzle them with lemon juice and olive oil, then toss gently. Prepare freezer-friendly mashed potatoes in your preferred method.
Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice the meatloaf and serve with the mashed potatoes and green beans, garnished with freshly chopped parsley.

Notes

You can substitute ground beef with a mix of ground pork and beef for a different flavor profile.
Using not extra-lean beef helps keep the meatloaf moist and tender.
For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs.
Leftover meatloaf slices are great for sandwiches or reheated meals.
Ensure not to overmix the meat mixture to avoid a dense texture.
Check internal temperature with a meat thermometer for perfect doneness.