Mums the Word Classic Meatloafbut Better

Recipe Introduction

Ever find yourself craving proper comfort food? Fancy something that reminds you of home, but with a bit of a cheeky upgrade? I know I do.

This Mum's the Word: Classic Meatloaf...But Better! recipe is exactly that. You may be asking yourself how long to cook meatloaf to get it just right? Don't worry, I'll guide you every step of the way.

This recipe takes the humble meatloaf and elevates it. Forget dry and bland. We're talking about moist, flavorful, and tangy. It's perfect with mash and some greens. Honestly, it's a guaranteed crowd pleaser.

What Makes This Meatloaf Special?

Originating as a budget friendly way to use leftover scraps, meatloaf has become a staple comfort dish. This classic meatloaf recipe is easy to make.

Prep takes about 20 minutes, and it bakes in around 50- 60 minutes. This recipe yields 6-8 generous slices.

One of the best things about this recipe is its simplicity. But don't let that fool you! It's packed with flavour and it’s super versatile.

Plus, it's a great source of protein. It is also a moist meatloaf recipe , because we are not skimping on the milk.

Perfect for a family dinner.

Get Ready to Cook!

Now that you're drooling, let’s dive into the ingredients! You'll need ground beef, onion, garlic, panko breadcrumbs, milk, an egg, Worcestershire sauce, Dijon mustard, Italian seasoning, smoked paprika, salt, pepper, vegetable oil, ketchup, brown sugar, and apple cider vinegar.

Quick Cooking, Great Taste

When we get to the recipe, I'll share all my tips for a ground beef meatloaf recipe that is perfectly cooked.

You will see the meatloaf cook time per pound is perfectly calculated for a juicy interior. We will also make sure to tell you what is the meatloaf internal temperature so we don't get anyone sick.

I will share the recipe for the best meatloaf glaze and all the tricks, so read on!

Ingredients & Equipment: Let's Get Started!

Right then, let's talk about what you'll need. Honestly, this Mum's the Word meatloaf recipe is pretty straightforward. Nothing too fancy, promise! I'll give you the lowdown on ingredients, plus some handy substitutions if you're missing anything.

Main Ingredients for a Cracking Meatloaf

Alright, here's the shopping list, love. Make sure your beef is decent quality. You know, good color, not too much gunk at the bottom of the tray.

• Ground Beef : 2 lbs ( 900g ). Aim for 80/20 blend. A bit of fat makes it moister.
• Onion: 1 medium, yellow. Finely diced! It is important to make this as smaller as posible.
• Garlic: 2 cloves, minced. (Jarred stuff is fine in a pinch.)
• Panko Breadcrumbs: 1 cup ( 120g ). These are the best, nice and crunchy.
• Milk: 1/2 cup ( 120ml ). Whole or 2% works. Use almond milk.
• Egg: 1 large, lightly beaten. Free range if you're feeling posh.
• Worcestershire Sauce: 1/4 cup ( 60ml ). Don't skip this!.
• Dijon Mustard: 2 tablespoons. Adds a bit of tang.
• Italian Seasoning: 1 teaspoon. That classic meatloaf flavor.
• Smoked Paprika: 1/2 teaspoon. Gives it a bit of smokiness and adds depth.
• Black Pepper: 1/4 teaspoon. Freshly ground, obviously.
• Salt: 1 teaspoon.
• Vegetable Oil: 2 tablespoons. For sautéing the onion and garlic - don't skimp on this step, trust me.

Making the Best Meatloaf Glaze Ever

Now for the good stuff - the glaze! It really makes this easy meatloaf recipe special.

• Ketchup: 1/2 cup ( 120ml ). Heinz, obviously.
• Brown Sugar: 2 tablespoons, packed. Adds sweetness and helps it caramelize.
• Apple Cider Vinegar: 1 tablespoon. For a bit of tang.
• Dijon Mustard: 1 teaspoon. More tang, you see?

Flavor Bombs and Swapsies . For seasonings, don’t be shy with the Worcestershire sauce! It's the umami bomb. No apple cider vinegar? Try white wine vinegar.

Brown sugar can be swapped with honey or maple syrup if you are in the USA. Just a drizzle!

Gear Up! Essential Meatloaf Equipment

You don't need much, thankfully. This ain't Bake Off .

• Large Mixing Bowl
• 9x5 inch Loaf Pan. (Or similar size.)
• Small Saucepan
• Meat Thermometer - This is KEY.

Listen up! For kit, any old mixing bowl will do. But a meat thermometer is a must! Meatloaf internal temperature should reach 160° F (71° C ).

That's how you know it's safe to eat. Wondering how long to cook meatloaf ? It depends! A meat thermometer is your friend.

If you want a moist meatloaf recipe , don't skip on rest time!

Enjoying homemade meatloaf is all about patience. That's my take on it, and I hope it helps you nail it!

Mum's Meatloaf: Your Ultimate Guide to Baking Perfection

Honestly, who doesn't love a good meatloaf? It's proper comfort food, innit? My Mum used to make it every Sunday, and the smell wafting through the house was just pure bliss.

But let's be real, some meatloaf recipes are, well, a bit meh . So, I'm sharing my secrets to a moist meatloaf recipe that’s anything but bland, with a perfect glaze to boot.

The best bit? It's dead easy.

Prep Like a Pro: Mise en Place Magic

Before you even think about touching the ground beef, get your station sorted. Dice that medium yellow onion and mince those 2 cloves of garlic like you mean it! Measure out your 1 cup of panko breadcrumbs, 1/2 cup of milk, and get that 1 large egg lightly beaten.

Don't forget 1/4 cup of Worcestershire sauce and 2 tablespoons of Dijon mustard. This is essential . Prepping everything in advance saves you a ton of time and stress.

step-by-step to Meatloaf Glory

Ready to get your hands dirty? Here's the lowdown on how long to cook meatloaf :

1. Sauté the Aromatics: Heat up 2 tablespoons of vegetable oil in a pan and sweat that onion until it's softened. Chuck in the garlic for the last minute until you can smell it's amazingness.
2. Combine Everything: In a big bowl, throw in the 2 lbs of ground beef, the onion/garlic mixture, breadcrumbs, milk, egg, Worcestershire sauce, Dijon, 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of black pepper and 1 teaspoon of salt.
3. Mix Gently: Mix it all together with your hands, but don't go crazy! Overmixing makes a tough meatloaf. Be gentle, alright?
4. Shape and Glaze: Press the mixture into a 9x5 inch loaf pan. Then, mix together the glaze: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon of Dijon mustard. Spread it on top.
5. Bake, Baby, Bake: Bake in a preheated oven at 400° F ( 200° C) for 30 minutes . Then, glaze it and bake for another 20- 30 minutes . Aim for a meatloaf internal temperature of 160° F ( 71° C) .
6. Rest Up: Let it rest for 10- 15 minutes before slicing. This is crucial for a juicy meatloaf.

Pro Tips: Level Up Your Meatloaf

Want to know the real secrets to an awesome meatloaf?

• Don't skip the sauté! Sautéing the onion and garlic makes all the difference in flavor. Trust me.
• Use a meat thermometer! It's the only way to know for sure when it's done. Nobody wants a dry meatloaf, yeah?
• The key is to let it rest! I can't stress this enough! I swear this is a real pro tip, just let it rest so the juice can redistribute to make it moist and the perfect meatloaf recipe oven temperature.

Honestly, making classic meatloaf recipe is a piece of cake. It's all about simple ingredients, a bit of patience, and a whole lot of love.

So, give it a go and let me know how it turns out!

Recipe Notes: Nailing That Meatloaf, Mate!

Right, so you're about to tackle Mum's The Word: Classic Meatloaf...But Better! It's easier than building IKEA furniture, honestly.

But there are a few things to keep in mind to really nail it. We want a moist meatloaf recipe, not a dry brick, yeah? So listen up! I promise that with these handy tips and tricks, you will know exactly how long to cook meatloaf .

Serving Suggestions: Level Up Your Meatloaf Game

Plating this bad boy is key. Slice it thick, arrange it nicely on a plate. A drizzle of the glaze on top always looks good.

For sides, you can't go wrong with classic mashed potatoes and gravy. Or maybe some steamed green beans to add a bit of colour.

I love serving it with English mustard. It gives it a little zing, you know?

Storage Tips: Leftover Meatloaf? No Problem!

Got leftovers? Lucky you! This meatloaf is even better the next day. For refrigeration, just wrap it up tight in cling film or pop it in an airtight container.

It'll be good for about 3-4 days. I have kept it for 5 days. It is up to you. Fancy freezing it? Slice it first, then wrap each slice individually.

This way, you can just grab what you need. To reheat, you can microwave it (easy peasy), or warm it up in the oven for a proper job.

Make sure the meatloaf internal temperature is at least 165° F ( 74° C).

Variations: Spicing Things Up

Want to mix things up? Easy! For a bit of a kick, add a teaspoon or two of red pepper flakes to the meatloaf mixture.

Or, swap out the ground beef for ground turkey for a slightly leaner version. For gluten-free folks, just use gluten-free breadcrumbs instead of panko breadcrumbs.

Done!

Nutrition Basics: Goodness in Every Slice

Okay, so here’s the deal: each serving is roughly around 350-450 calories. You're also looking at around 30-40g of protein, which is good for building muscle.

Also you have around 20-30g of fat, and 15-25g of carbohydrates. The best part? It's packed with flavour. The key health benefit? It's proper comfort food that warms the soul! This classic meatloaf recipe is the best!

So there you have it. How long to cook meatloaf depends on your oven, but trust your meat thermometer! Aim for 160° F ( 71° C) internally, and let it rest.

Following these tips and tricks will help you create a crowd pleasing delight, while making sure a simple, quick-to-prepare dinner. Now go get cooking, and enjoy your perfect meatloaf!