Seasoned Ground Beef Loaf (Print Version)

Tender baked ground beef shaped and glazed with a flavorful tangy topping.

# What You Need:

→ Meat

01 - 1 1/2 pounds ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - 3/4 cup breadcrumbs
05 - 2/3 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tablespoons Worcestershire sauce
08 - 1 1/2 teaspoons salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika

→ Glaze

12 - 1/2 cup ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon apple cider vinegar

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a small bowl. Allow to soak for 5 minutes.
03 - In a large bowl, gently combine ground beef, soaked breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, pepper, dried thyme, and smoked paprika until just incorporated. Avoid overmixing to maintain tenderness.
04 - Form the mixture into an approximately 8 by 4-inch loaf and place it on the prepared baking sheet or in the loaf pan.
05 - Whisk ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl until combined.
06 - Spread half of the glaze evenly over the formed loaf.
07 - Place in the oven and bake for 45 minutes.
08 - Remove from oven and spread remaining glaze over the loaf. Return to oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F.
09 - Allow the loaf to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's impossibly tender and stays moist—the milk-soaked breadcrumbs are the quiet genius that makes all the difference.
  • The two-stage glaze means you get caramelized edges and a sticky, tangy top that makes you want to scrape the pan.
  • Leftovers transform into the best sandwiches, making it secretly a recipe that gives you two meals.
02 -
  • Never skip the resting period—those 10 minutes are when the magic happens and the meatloaf stays juicy instead of weeping onto the plate.
  • The milk-soaked breadcrumbs are non-negotiable; they're what separate a dense, forgettable meatloaf from one that feels like it melts.
03 -
  • Use an 80/20 ground beef blend—leaner meat makes it dense and dry, and fattier meat feels greasy. This ratio is the sweet spot.
  • Mix the meat with your hands instead of a spoon or mixer; you have better control and are less likely to overwork it into toughness.
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