How to Make Meatloaf Fdrom Lean Ground Beef

This Meatloaf Recipe is a classic. Made with lean ground beef it's full of flavor and perfectly moist, I topped it all off with a brown sugar glaze.

Meatloaf is a classic and this recipe is easily my favorite one.

This recipe is simple to make and nice and moist. We know that meatloaf can get a bad name for being dry but I think I found the trick, ketchup! I

served this old classic to my parents when they came to visit and they loved it.

To me a fresh garden salad and mashed potatoes are the perfect pairings but if you want more side dish ideas out there.

How to make Meatloaf:

Meatloaf has been made for generations. It is a classic recipe that people have learned to make their own. I even have made a Slow Cooker Meatloaf before!

For this recipe I made it in the oven in a bread or meatloaf pan. I used lean ground beef for this, mixed with panko, egg and spices and then topped with a sauce to keep it moist.

Ingredients:

• Ground Beef:  I used a somewhat lean beef to make sure the fat does not pool but you want some fat to keep it from getting dry.
• White Onion: I use finely minced onions so you don't bite into any big onion pieces.
• Eggs
• Bread Crumbs
• Worcestershire sauce
• Seasoning: I used seasoning salt, pepper, and garlic powder to season.
• Ketchup: You will use part of it in your meatloaf and the rest for the topping.
• Brown Sugar
• Mustard

Directions:

Step One - Preheat your oven to 350 degrees. Prepare a loaf pan (9x5) with nonstick cooking spray and set aside.

Step Two - In a large mixing bowl add ground beef, finely minced onion, eggs, bread crumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and ½ cup of ketchup. Gently mix with hands and then add to loaf pan.

Topping Sauce:

For my topping, I kept it really simple. I used;

• Ketchup
• Brown Sugar
• Mustard

Step One - Mix remaining ¼ cup of ketchup with brown sugar and mustard.

Add this to the top of your meatloaf.

Allow to bake for 1 hour and 15-30 minutes or until your meatloaf if cooked through.

Allow to cool and settle for several minutes then slice and serve.

How long to cook a Meatloaf:

Cooking time can, of course, vary depending on your oven and even your location.

I find my meatloaf takes a good hour and a half to get cooked all the way through.

I suggest after an hour you check your meatloaf temperature.

Once your meatloaf reaches a safe temperature of 160 degrees F or higher then it is ready.

How to freeze Meatloaf:

• Uncooked: You can mix and freeze your meatloaf before baking it. To do this prepare your loaf then wrap in plastic wrap and place in a large freezer bag. When you are ready to bake it allow it to thaw in the fridge for at 24 hours and then bake according to directions.
• Cooked: You can also bake the meatloaf and then freeze. You want to first allow it to cool completely then wrap your loaf in plastic wrap and place in a large freezer bag. And again When you are ready to bake it allow it to thaw in the fridge for at 24 hours and then bake according to directions.

Cooking Tip:

Here is a quick tip when making a meatloaf:

• Stick with leaner ground beef but not to lean. All the fat will come out and sit at the bottom and using a lean ground beef will mean less fat pooling at the bottom of your pan or baking sheet. But too lean could mean a dry meatloaf. We suggest a 80/20 ground beef.
• Use foil. When using a pan or a baking sheet you want to use foil for easy cleanup and removal.
• If using a loaf pan I used a 9x5 loaf pan. You can also form the meatloaf and make it on a baking sheet.
• When you are mixing your ground beef and the rest of the ingredients make sure to not overmix. You want to mix it until they are all combined then form your loaf.
• Give your meatloaf time to cool slightly before serving. This will help you slice it without it falling apart.

Serving Ideas:

Here are some delicious side dish recipes that go perfectly with meatloaf.

Cream Corn - ThisCream Corn is a classic side dish recipe. Just like my grandma would make, it's perfectly creamy and tastes amazing.

Air Fryer Ranch Potatoes - TheseAir Fryer Ranch Potatoes make the perfect side dish to any recipe. They are simple to make, full of flavor, and perfectly crispy.

Slow Cooker Mashed Potatoes - Ready to try my favorite side dish made in your slow cooker! These Slow Cooker Mashed Potatoes are super easy to make and taste great, plus no boiling beforehand.

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Meatloaf Recipe

This Meatloaf Recipe is a classic. Made with lean ground beef it's full of flavor and perfectly moist, I topped it all off with a brown sugar glaze.

Prep Time 10 mins

Cook Time 1 hr 30 mins

Resting time 10 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 318 kcal

• 2 pounds Ground beef (lean)
• 1 small White onion (finely minced)
• 2 Eggs
• 1 cup Bread crumbs
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon Pepper
• ½ teaspoon Seasoning salt
• 1 teaspoon Garlic powder
• ½+1/4 cup Ketchup (divided)
• ¼ cup Brown sugar
• 2 teaspoons Mustard

• Preheat your oven to 350 degrees. Prepare a loaf pan (9x5) with nonstick cooking spray and set aside.

• In a large mixing bowl add ground beef, finely minced onion, eggs, bread crumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and ½ cup of ketchup. Gently mix with hands and then add to loaf pan.

• Mix remaining ¼ cup of ketchup with brown sugar and mustard. Add this to the top of your meatloaf. Allow to bake for 1 hour and 15-30 minutes or until your meatloaf if cooked through. Allow to cool and settle for several minutes then slice and serve.

How to freeze Meatloaf:

• Uncooked: You can mix and freeze your meatloaf before baking it. To do this prepare your loaf then wrap in plastic wrap and place in a large freezer bag. When you are ready to bake it allow it to thaw in the fridge for at 24 hours and then bake according to directions.
• Cooked: You can also bake the meatloaf and then freeze. You want to first allow it to cool completely then wrap your loaf in plastic wrap and place in a large freezer bag. And again When you are ready to bake it allow it to thaw in the fridge for at 24 hours and then bake according to directions.

Cooking Tip:

Here is a quick tip when making a meatloaf:

• Stick with leaner ground beef but not to lean. All the fat will come out and sit at the bottom and using a lean ground beef will mean less fat pooling at the bottom of your pan or baking sheet. But too lean could mean a dry meatloaf. We suggest a 80/20 ground beef.
• Use foil. When using a pan or a baking sheet you want to use foil for easy cleanup and removal.
• If using a loaf pan I used a 9x5 loaf pan. You can also form the meatloaf and make it on a baking sheet.
• When you are mixing your ground beef and the rest of the ingredients make sure to not overmix. You want to mix it until they are all combined then form your loaf.
• Give your meatloaf time to cool slightly before serving. This will help you slice it without it falling apart.

Sodium: 508 mg Calcium: 57 mg Vitamin C: 1.6 mg Vitamin A: 135 IU Sugar: 11 g Potassium: 496 mg Cholesterol: 114 mg Calories: 318 kcal Saturated Fat: 5 g Fat: 13 g Protein: 26 g Carbohydrates: 22 g Iron: 3.6 mg

Let us know how it was!

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Source: https://www.thediaryofarealhousewife.com/meatloaf-recipe/

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