Classic Beef Meatloaf - Beef - It's What's For Dinner

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2. Classic Beef Meatloaf

Classic Beef Meatloaf

What's better than a hearty meatloaf? This is a recipe that's easy and foolproof. No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

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What's better than a hearty meatloaf? This is a recipe that's easy and foolproof. No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

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• 1 hr 15 min
• 6SERVINGS
• 280Cal
• 28 gProtein

Test Kitchen Tips

Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

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• 1 hr 15 min
• 6 SERVINGS
• 280 Cal
• 28 g Protein

Total Time: 1 hr 15 min Cook Mode

Ingredients:

• 1-1/2 pounds Ground Beef (93% lean or leaner)
• 3/4 cup panko bread crumbs
• 3/4 cup ketchup, divided
• 1/2 cup minced onion
• 1 egg
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon salt

Cooking:

1. Preheat oven to 350°F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.
2. Place on upper oven rack in 350°F oven. Bake 40 to 50 minutes; brush with remaining 1/4 cup ketchup. Bake 5 minutes more or until instant-read thermometer inserted into center registers 160°F. Let stand 10 minutes. Cut into slices.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Test Kitchen Tips

Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

Nutrition Information

Nutrition:

276 CALORIES

0 % *

3.5g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.5 mg IRON

0 % DV

6.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 276 Calories; 80.1 Calories from fat; 8.9g Total Fat (3.5 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 115 mg Cholesterol; 630 mg Sodium; 19 g Total Carbohydrate; 0.5 g Dietary Fiber; 8.4 g Total Sugars; 28 g Protein; 6 g Added Sugars; 33.1 mg Calcium; 3.5 mg Iron; 529 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 6.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 253 mg Phosphorus; 6.6 mg Zinc; 24 mcg Selenium; 123.9 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.

The Essential Ingredients

The Essential Ingredients:

• Ground Beef: Also called ‘hamburger,’ it's made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes - just be sure to drain any remaining fat after cooking.
• Panko Bread Crumbs: a Japanese bread crumb known for its crispness and large size. You'll find at Asian food markets, in your local grocery stores ethnic aisle or near other bread crumbs. Use to bread fried items or as a binder in dishes like meatloaf (it helps the mixture stay together).
• Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It's packed with umami flavor and used to flavor many dishes.
• Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

FAQs

FAQs:

• What type of ground beef is best for meatloaf? Any leanness of ground beef can be used for meatloaf, if lean is unavailable. We recommend 80/20 ground beef because it provides a great texture and rich flavor.
• What is oven roasting? Oven roasting is a dry-heat cooking method that uses (you guessed it) an oven with indirect, ambient heat.
• Why does my meatloaf fall apart? If your meatloaf is crumbly or falls apart, overmixing or not using enough binder ingredients (like eggs or breadcrumbs) could be the culprit.
• How do I keep a meatloaf moist?Follow cooking directions carefully and don't overbake as it can cause meatloaf to dry out. Adding moist ingredients like onions, ketchup or bread soaked in milk also helps.

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