Introduction
Old-fashioned meatloaf is a beloved staple of home cooking, evoking feelings of warmth and nostalgia. This hearty dish has been a favorite in kitchens for generations, known for its simplicity and comforting flavors.
Typically made with ground beef and a blend of seasonings, breadcrumbs, and vegetables, meatloaf is versatile and can be customized to suit individual tastes. It’s often topped with a tangy glaze, adding an extra layer of flavor to the moist and savory loaf.
Perfect for family dinners or potlucks, old-fashioned meatloaf pairs wonderfully with classic sides like mashed potatoes, green beans, or a fresh salad. Its ease of preparation and satisfying nature make it an ideal choice for busy weeknights or leisurely Sunday meals. Whether served hot from the oven or as leftovers the next day, old-fashioned meatloaf remains a cherished dish that brings people together around the dinner table.
Ingredients
For the Meatloaf:
1 ½ lbs ground beef (or a mix of beef and pork)
1 cup breadcrumbs (or crushed crackers)
1 small onion (finely chopped)
1 egg
1 cup milk
2 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
½ tsp dried thyme (optional)
For the Topping:
½ cup ketchup
2 tbsp brown sugar
1 tsp mustard
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Mixture:
In a large bowl, combine the ground meat, breadcrumbs, chopped onion, egg, milk, Worcestershire sauce, salt, pepper, garlic powder, and thyme.
Mix well until all ingredients are thoroughly combined.
Shape the Meatloaf:
Transfer the meat mixture to a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.
Prepare the Topping:
In a small bowl, mix together the ketchup, brown sugar, and mustard.
Spread the mixture evenly over the top of the meatloaf.
Bake:
Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).
Storage Method
To keep your Old-Fashioned Meatloaf fresh and delicious, follow these storage tips:
Cooling:
Allow the meatloaf to cool completely at room temperature after baking. This helps prevent condensation and sogginess.
Refrigeration:
Wrap the meatloaf tightly in plastic wrap or aluminum foil, or place it in an airtight container.
Store in the refrigerator for up to 3-4 days.
Freezing:
For longer storage, you can freeze the meatloaf.
Preparation:
Slice the meatloaf into individual portions for easier thawing.
Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag or container.
Storage Duration: It can be frozen for up to 2-3 months.
Thawing:
To thaw, transfer the meatloaf or slices from the freezer to the refrigerator and let it thaw overnight.
For quicker thawing, you can use the microwave, but be sure to reheat gently to avoid drying out the meatloaf.