Ingredients

• Ground Beef: 2 lbs
• Onion: 1, finely chopped
• Garlic: 2 cloves, minced
• Butter: 1 Tbsp
• Egg: 1 large
• Half and Half: 1 cup
• Italian Bread Crumbs: 1 cup
• Worcestershire Sauce: 1 Tbsp
• Brown Sugar: 4 Tbsps
• Ketchup: 2/3 cup
• Mustard: 2 Tbsps
• Parsley Flakes: 1/2 Tbsp
• Paprika: 1 tsp
• Garlic Powder: 2 tsps
• Black Pepper: 2 tsps
• Salt: 2 tsps

Directions

1. Preheat the Oven:
   • Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the perfect temperature by the time your meatloaf is ready to bake.
2. Sauté the Aromatics:
   • Heat a pan over medium heat and add 1 tablespoon of butter. Once melted, sauté the finely chopped onion and minced garlic for about 2 minutes, or until they become fragrant and slightly translucent.
   • Remove the onion and garlic from the pan and set them aside to cool slightly before adding to the meat mixture.
3. Prepare the Glaze:
   • In a small bowl, combine 4 tablespoons of brown sugar, 2 tablespoons of mustard, and 2/3 cup of ketchup. Whisk until the ingredients are well combined and smooth. Set this glaze aside; it will be used to top the meatloaf later.
4. Mix the Meatloaf Ingredients:
   • In a large mixing bowl, add the ground beef. Season with 1 teaspoon of paprika, 1/2 tablespoon of parsley flakes, 2 teaspoons of garlic powder, 2 teaspoons of black pepper, and 2 teaspoons of salt.
   • Add the Worcestershire sauce and the sautéed onion and garlic mixture to the beef. Mix everything together until the seasonings and aromatics are evenly distributed.
   • Pour in 1 cup of half and half, 1 egg, and 1 cup of Italian bread crumbs. Continue to mix until all the ingredients are well incorporated, taking care not to overwork the meat.
5. Chill the Mixture:
   • Once everything is mixed, cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This resting period allows the flavors to meld and the mixture to firm up, making it easier to shape.
6. Shape the Loaf:
   • After 30 minutes, remove the meat mixture from the refrigerator. On a clean surface or a sheet of parchment paper, shape the mixture into a loaf, roughly the size of your palm.
7. Apply the Glaze:
   • Transfer the shaped loaf onto a wire rack placed over a baking sheet. This setup helps the meatloaf cook evenly and allows any excess fat to drain away.
   • Generously brush the prepared glaze over the top and sides of the meatloaf, ensuring it’s evenly coated.
8. Bake:
   • Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (71°C). The glaze should be caramelized and the meatloaf firm to the touch.
9. Rest and Serve:
   • Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This rest period allows the juices to redistribute, ensuring each slice is moist and flavorful.
   • Serve warm, paired with your favorite sides like mashed potatoes, green beans, or a fresh salad.

Possible Questions

1. Can I use ground turkey instead of beef?
   • Yes, you can substitute ground turkey for a leaner option. However, turkey is less fatty than beef, so you may want to add a bit more half and half or an extra egg to keep the loaf moist.
2. What if I don’t have half and half?
   • You can use a combination of whole milk and heavy cream as a substitute for half and half. Alternatively, just whole milk will also work, though the loaf may be slightly less rich.
3. Can I freeze the meatloaf?
   • Absolutely. You can freeze the uncooked meatloaf mixture or the fully baked meatloaf. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
4. How can I tell if the meatloaf is fully cooked?
   • The best way to ensure your meatloaf is fully cooked is by using a meat thermometer. The internal temperature should reach 160°F (71°C).

Tips

• For Extra Moisture: Consider adding a small grated carrot or zucchini to the meat mixture. This not only adds moisture but also sneaks in some extra vegetables.
• Don’t Overmix: Overmixing can result in a dense meatloaf. Mix until just combined for the best texture.
• Resting is Key: Allowing the meatloaf to rest after baking helps retain its juices, making each slice tender and flavorful.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or in a covered dish in the oven at 325°F (165°C) until warm.
• Freezing: Wrap the meatloaf tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving)

• Calories: 450 kcal
• Carbohydrates: 30g
• Protein: 24g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 125mg
• Sodium: 980mg
• Fiber: 2g
• Sugar: 15g

(Note: Nutritional values are approximate and can vary based on specific ingredients used.)

Conclusion

This classic meatloaf recipe is more than just a nostalgic dish; it’s a hearty, flavorful meal that brings comfort and satisfaction with every bite. The combination of savory ground beef, aromatic spices, and a sweet glaze makes it a crowd-pleaser for any occasion. Whether you’re cooking for a weeknight dinner or a special gathering, this meatloaf is sure to impress. Serve it with your favorite sides, and enjoy the warmth and love that this timeless dish brings to the table. Happy cooking!