Momma’s Meatloaf

Ingredients

For the Meatloaf

• 2 pounds ground beef (80/20 lean-to-fat ratio recommended for juiciness)
• 1 pound ground pork or ground turkey (optional; adds extra flavor and moisture)
• 1 cup breadcrumbs (plain or seasoned; helps bind the meat)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 cup milk (whole milk preferred; helps keep meatloaf moist)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (optional, for a slightly herby flavor)
• ½ teaspoon smoked paprika (optional, adds warmth and depth)

For the Topping / Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon Dijon or yellow mustard
• 1 teaspoon Worcestershire sauce

Optional Flavor Boosters

• Chopped bell peppers or carrots (adds moisture and sweetness)
• Fresh parsley, finely chopped
• Red pepper flakes (for a little heat)

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Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Loaf pan (9×5 inches recommended) or baking sheet
• Aluminum foil (optional, for covering)
• Oven

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Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• This temperature ensures the meatloaf cooks evenly and remains moist.

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Step 2: Prepare the Vegetables

• Finely chop onion and garlic.
• Optional: chop bell peppers or carrots if using.
• Sautéing onions and garlic is optional but can enhance flavor. If desired, lightly sauté in 1 tablespoon olive oil for 3–4 minutes until soft, then cool before adding to the meat mixture.

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Step 3: Mix the Meatloaf

1. In a large mixing bowl, combine:
   • 2 pounds ground beef
   • 1 pound ground pork (if using)
   • 1 cup breadcrumbs
   • Chopped onion and garlic (and optional vegetables)
   • 2 beaten eggs
   • 1 cup milk
   • 2 tablespoons Worcestershire sauce
   • Salt, pepper, thyme, paprika (and any optional herbs or spices)
2. Use a wooden spoon or your hands to gently mix ingredients together.
   • Tip: Do not overmix; overmixing makes the meatloaf dense. Mix until just combined.

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Step 4: Shape the Meatloaf

• If using a loaf pan, lightly grease it with oil or cooking spray.
• Transfer the meat mixture to the pan and press gently into a loaf shape.
• If baking on a baking sheet, shape into a free-form loaf about 9 inches long and 4 inches wide.
• Smooth the top with a spatula or your hands.

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Step 5: Prepare the Glaze

1. In a small bowl, mix together:
   • ½ cup ketchup
   • 2 tablespoons brown sugar
   • 1 teaspoon mustard
   • 1 teaspoon Worcestershire sauce
2. Stir until smooth.
3. Brush about half of the glaze over the top of the meatloaf. Save the other half for later (optional, for serving or finishing the top during baking).

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Step 6: Bake the Meatloaf

• Place the meatloaf in the preheated oven.
• Bake for 1 hour at 350°F.
• Optional: cover with aluminum foil for the first 30 minutes to prevent over-browning.
• After 30–40 minutes, remove foil (if used) and brush with remaining glaze.

Tip: Meatloaf is done when the internal temperature reaches 160°F (71°C). Use a meat thermometer for accuracy.

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Step 7: Rest the Meatloaf

• Remove the meatloaf from the oven and let it rest for 10–15 minutes.
• Resting allows juices to redistribute, keeping the meatloaf moist and easier to slice.

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Step 8: Slice and Serve

• Use a sharp knife to slice the meatloaf into 1–1½ inch slices.
• Serve with additional glaze, mashed potatoes, roasted vegetables, green beans, or a simple salad.