Brenda Gantt Meatloaf Recipe
Who doesn't love a classic home-cooked meatloaf? Brenda Gantt Meatloaf Recipe takes this traditional comfort food to a whole new level.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Loaf pan (9x5 inches)
- Baking sheet (optional, for free-form meatloaf)
- Aluminum foil
- Oven mitts
- Meat thermometer
Ingredients
- 2 lbs ground beef 80/20 mix
- 1 cup bread crumbs
- 1/2 cup milk
- 2 large eggs beaten
- 1/4 cup ketchup
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
For the glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground beef, bread crumbs, milk, eggs, ketchup, onion, garlic, Worcestershire sauce, salt, pepper, and thyme. Mix until just combined, avoiding overmixing to keep the meatloaf tender.
- Transfer the mixture into a loaf pan or shape it into a loaf on a baking sheet lined with foil.
- In a small bowl, mix together the ingredients for the glaze: ketchup, brown sugar, and apple cider vinegar.
- Spread the glaze evenly over the top of the meatloaf.
- Bake in the preheated oven for about 1 hour or until the meatloaf reaches an internal temperature of 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. This helps retain the juices.
Notes
- Use lean ground beef for a healthier option, but not too lean as a bit of fat adds flavor.
- Soak the bread crumbs in milk to keep the meatloaf moist.
- Do not overmix the meat; mix just until the ingredients are combined.
- Let the meatloaf rest before slicing to keep it juicy.
- Experiment with the glaze by adding your favorite herbs or spices.