Then, I prepare my baking sheet by lining it with parchment paper for easier cleanup, but this is optional. I shape the meatloaf mixture into a loaf shape on the sheet. I love the feeling of molding it with my hands. It makes the whole process feel so much more personal! Next, I spread the remaining ketchup on top, ensuring every inch is covered for that classic glaze.
I pop the meatloaf in the oven and set a timer for about 50 minutes. As it cooks, my kitchen fills with that homey aroma that just makes everything feel cozy. You know it’s ready when the internal temperature reaches 160°F (71°C). Once it’s done, I let it rest for 10 minutes before slicing. I love the contrast of the juicy interior and the sweet, tangy glaze on top.
Pro Tips for Best Results
When I first started making this recipe, I tested it three ways: with lean, medium, and fatty ground beef. Believe me, using medium ground beef strikes that perfect balance between juiciness and flavor! It’s not too greasy but still keeps the meatloaf moist.
Also, I discovered that if you want a bit of crunch, you can mix in some diced bell peppers or chopped mushrooms into the meatloaf; they pack in extra moisture, too! Just be sure to cut them finely so they blend well into the meat mixture.
Lastly, because we all have unique preferences, I recommend letting the meatloaf rest after baking. This not only makes slicing easier but also allows the juices to redistribute for an incredibly tender bite!
Common Mistakes to Avoid
One common mistake I made in the past was overmixing the meatloaf mixture. It tends to make the end product dense rather than fabulously tender. I learned that a gentle hand is key! Mixing just until combined ensures you capture that fluffy texture. (See the next page below to continue…)