My Kitchen Table Meatloaf
Let’s talk about a true classic meatloaf recipe. This is the one my family always asked for. It fills the house with a cozy smell. That smell means everyone is home and safe.
This traditional meatloaf is simple. It uses easy ground beef recipes you can trust. The secret is in the gentle mixing. I use a fork and just stir until combined. This keeps it so moist and tender. Over-mixing makes it tough, and we don’t want that!
The Magic of the Glaze
Now, the tomato glaze is the star. It bakes into a sweet and tangy crust. Doesn’t that smell amazing? It turns plain meat into something special. My grandkids call it “meat candy.” I still laugh at that.
This meatloaf with tomato glaze is a perfect balance. The tangy top cuts through the rich beef. *Fun fact: the vinegar in the glaze helps the sugar caramelize.* That gives you that beautiful, sticky finish. What’s your favorite part of a meatloaf? Is it the crispy edges or the saucy top?
A Little Story and a Big Tip
I once forgot the bread crumbs. The meatloaf was a bit dense. My husband ate it anyway, God bless him. But I learned my lesson. That’s why I measure everything now. It matters because good food is about care.
For the best meatloaf recipe, use lean Canadian beef. It has great flavor without too much grease. Letting it rest for 10 minutes after baking is key. This lets the juices settle back in. Do you let your meatloaf rest, or do you dig right in?
Why This Supper Matters
This easy meatloaf recipe is more than food. It is a warm hug on a plate. It teaches you how to make meatloaf that feels like home. These Canadian beef recipes connect us to our tables and to each other.
Making a homemade meatloaf builds confidence. You learn to trust your hands and your senses. That skill matters for a lifetime of cooking. It’s a simple joy to feed people you love. What’s the first meal you ever felt proud to make?
Your Turn in the Kitchen
So, give this classic a try. It’s a forgiving dish. Serve it with mashed potatoes, just like the tip says. The creamy potatoes with the savory loaf is pure comfort.
I hope you make this your own. Maybe add a pinch of onion powder. The best family recipes are the ones you share. Tell me, will you make this for a weeknight or save it for a Sunday?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dry bread crumbs | 1 cup (250 g) | |
| Milk | ½ cup (125 mL) | |
| Large egg, beaten | 1 | |
| Ketchup | 2 tbsp (30 mL) | For the meat loaf mixture |
| Worcestershire sauce | 1 tbsp (15 mL) | |
| Dried parsley | 1 tsp (5 mL) | |
| Salt | ½ tsp (2 mL) | |
| Garlic powder | ½ tsp (2 mL) | |
| Pepper | ¼ tsp (1 mL) | |
| Lean Ground Beef | 1 lb (500 g) | |
| Ketchup | ¼ cup (60 mL) | For the Tomato Glaze |
| Packed brown sugar | 2 tbsp (30 mL) | For the Tomato Glaze |
| Red wine vinegar | 1 tbsp (15 mL) | For the Tomato Glaze |
Instructions
Step 1: First, grab your big bowl. Mix the bread crumbs and milk. Let them sit for a minute. It makes everything so tender. Now, add the egg, ketchup, and Worcestershire sauce. Sprinkle in your parsley, salt, garlic powder, and pepper. Stir it all until it’s a happy, messy mix. This is the start of your best meatloaf recipe.
Step 2: Next, add your lean ground beef. Use a fork to mix it gently. (Over-mixing makes a tough loaf, trust me!). You just want it combined. See those little bread bits? They keep our homemade meatloaf moist. Can you guess the secret to a tender meatloaf? Share below!
Step 3: Now, line your loaf pan with parchment paper. Gently pack your meat mixture in. Pat the top smooth. Doesn’t that look good? This traditional meatloaf shape bakes perfectly. Preheating your oven is key for even cooking.
Step 4: Time for the tomato glaze! Whisk ketchup, brown sugar, and vinegar. That tangy smell is amazing. Pour it over your meatloaf. Spread it to the edges. This glaze makes the best meatloaf recipe shine. It’s the classic finish we all love.
Step 5: Bake your meatloaf with tomato glaze for 50-55 minutes. Use a thermometer to check for 160°F. This guarantees a safe and moist meatloaf. Let it rest for 10 minutes after. Then, lift it out and slice. Your easy meatloaf recipe is done!
Creative Twists
Cheesy Surprise: Hide a line of shredded cheddar cheese in the middle before baking.
BBQ Swap: Use your favorite BBQ sauce instead of ketchup in the glaze.
Veggie Boost: Mix in a handful of finely grated carrot or zucchini for extra moisture.
Which one would you try first? Comment below!
Serving & Pairing Ideas
For a totally classic meal, creamy mashed potatoes are a must. They’re perfect for that tangy tomato glaze. A simple side of steamed green beans adds a fresh crunch. You could also serve slices on toasted bread for a hearty sandwich. These are my favorite ground beef recipes for a cozy night. Which would you choose tonight?
Keeping Your Meatloaf Happy and Ready
Let’s talk about storing your wonderful meatloaf. First, let it cool completely. Then, wrap slices tightly. They can live in your fridge for three days. For longer stays, the freezer is your friend. Wrap slices well in foil or plastic. They will be good for two months.
I remember my first meatloaf. I put the whole hot pan in the fridge. The next day, it was soggy. I learned that cooling is key. Now I always let it rest on the counter first.
Reheating is simple. Use your oven or toaster oven. A low heat keeps it moist. This matters because good food shouldn’t be wasted. Batch cooking saves your future self time on a busy night. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, a dry meatloaf. The secret is not over-mixing the meat. Use a fork and be gentle. I once mixed it like bread dough. The result was tough. This matters because gentle handling keeps your meatloaf tender.
Second, a bland flavor. Do not skip the Worcestershire sauce or salt. They build deep, savory taste. Third, a glaze that burns. If the top darkens too fast, lay a piece of foil over the pan. This matters because it protects the sweet glaze. Your dinner will be perfectly sticky and sweet. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the secret to a moist meatloaf?
The secret is in the milk and bread crumbs. They make a panade. This paste keeps the ground beef juicy. Also, do not over-bake it. Use a thermometer. Pull it out at 160°F. This is the best way to guarantee a moist and tender meatloaf every single time.
Can I make meatloaf without breadcrumbs?
Yes, you can. Rolled oats are a great swap. Use the same amount. Crushed crackers also work well. This is a handy tip for an easy meatloaf recipe when your pantry is bare. The goal is to have something that soaks up the milk and egg to keep the structure.
What are the best sides to serve with meatloaf?
Mashed potatoes are the classic partner. They are perfect for the tomato glaze. Steamed green beans or carrots are lovely too. A simple salad adds a fresh crunch. This creates the perfect traditional meatloaf dinner plate. It is a comforting, complete meal.
Can I prepare meatloaf glaze with ketchup and brown sugar?
Absolutely. That combination is the heart of a classic glaze. Add a splash of vinegar for tang. Whisk it in a bowl. Then pour it over your loaf before baking. This sweet and tangy tomato glaze is what makes this homemade meatloaf so special.
How long should you let meatloaf rest before slicing?
Let it rest for ten minutes. This is a very important step. The juices settle back into the meat. If you cut it right away, all the good juices will run out. Waiting ensures your slices hold together. You will get perfect slices of moist meatloaf.
Can you freeze cooked meatloaf for later?
You sure can. Freezing is a great trick. Cool the meatloaf completely first. Wrap slices or the whole loaf tightly. It will keep for two months. Thaw in the fridge overnight. Reheat in the oven. This makes ground beef recipes perfect for planning ahead. Which tip will you try first?
From My Kitchen to Yours
I hope you love this classic meatloaf recipe. It is one of my favorite Canadian beef recipes to share. *Fun fact: Meatloaf became very popular in North America during the Great Depression. It was a smart way to stretch precious meat.*
Cooking should be fun, not fussy. This easy meatloaf recipe is a great place to start. I would love to hear about your cooking adventure. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Danielle Monroe
Savory Meatloaf with Tangy Tomato Glaze
Description
Classic Meat Loaf with Tomato Glaze
Ingredients
For the Tomato Glaze:
Instructions
- Combine bread crumbs, milk, egg, ketchup, Worcestershire sauce, parsley, salt, garlic powder and pepper in a large bowl. Gently mix in ground beef with a fork (careful not to over-mix).
- Gently pack meat mixture into a parchment paper-lined, 8 x 4-inch (20 x 10 cm) loaf pan, pat down lightly and smooth the top.
- For the Tomato Glaze: Whisk together ketchup, brown sugar and vinegar in a small bowl. Pour glaze over top of the meat loaf and spread evenly.
- Bake in preheated 350ºF oven for 50 to 55 minutes or until a digital instant-read thermometer inserted into centre of meat loaf reads 160ºF (71ºC).
- Remove from oven and let stand 10 minutes. Using parchment paper, lift meatloaf out of pan, transfer to a cutting board and cut into thick slices.
Notes
- For a totally classic meal – serve with mashed potatoes and steamed vegetables.