Meatloaf recipe: easy mixing and a reliable center check
Meatloaf recipe, easy method: mix the ingredients gently, form an even loaf and use a thermometer at the thickest point. The glaze adds a tangy finish but does not tell you whether the beef is cooked.
The phrase “best meatloaf recipe ever” is a personal judgment. This version instead offers concrete targets: a loaf that holds together, slices after resting and is fully cooked without unnecessary pressing.
A loaf pan gives a different shape and can hold rendered fat around the meat. If changing pans, keep the thermometer check and expect timing to change.
Breadcrumbs contain wheat and the mixture includes milk and egg. Worcestershire sauce may contain fish. A leaner meat blend can change both juiciness and cooking behavior.
Sources and cooking guidance
FoodSafety.gov: safe cooking temperatures and thermometer-based doneness checks.
Ingredients
Step 1
Heat oven to 350°F/175°C. Line a rimmed baking sheet. Mix breadcrumbs and milk and let stand 5 minutes.
Step 2
Add beef, egg, onion,2 tbsp ketchup, Worcestershire sauce, salt and pepper. Mix just until distributed; do not knead it into a dense paste.
Step 3
Shape into a loaf about 20 cm long and 8 cm wide on the sheet. Spread remaining ketchup over the top.
Step 4
Bake about 45–60 minutes, checking early. Ground beef must reach 160°F/71°C in the center; continue if any checked area is cooler.
Step 5
Rest 10 minutes before slicing with a sharp knife. Transfer leftovers to shallow containers rather than leaving the whole loaf on the sheet for hours.
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