Next, shape the mixture into a loaf and transfer it into your meatloaf pan or place it on a baking sheet lined with parchment paper. Brush the remaining ketchup on top of your meatloaf, creating a lovely glaze. This gives it that classic meatloaf appearance and adds a nice, tangy flavor. Now, it’s time to pop it in the preheated oven. Bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). The kitchen will begin to smell heavenly at this point!
Once the meatloaf is done, carefully remove it from the oven and let it rest for about 10 minutes. This resting period is essential because it allows the juices to redistribute, ensuring every slice is moist and flavorful. I usually take this time to set the table. Once rested, slice it into thick pieces and serve it warm.
Pro Tips for Best Results
One of the best tips I’ve discovered is to use a combination of meats. For added richness, you can mix in some ground pork or turkey with the beef. It gives an entirely different depth of flavor, and I’ve had great feedback whenever I make this adjustment. Another pro tip is to add sautéed mushrooms or grated carrots into the mix. Not only do they add moisture, but they also sneak in some extra veggies for those who need a few more greens in their diet.
I also recommend making it ahead of time! Meatloaf freezes beautifully, so on busy weeks, you can prepare it, freeze it uncooked, and bake it fresh when you’re ready. Just add an extra 10-15 minutes of baking time if you take it straight from the freezer. Lastly, if you’re feeling adventurous, try different toppings like barbecue sauce or even a savory glaze made of balsamic vinegar and brown sugar. You won’t regret it!
Common Mistakes to Avoid
One mistake I often made in the beginning was overmixing the meatloaf. It’s tempting to really get in there and combine everything well, but doing so can lead to a dense and tough meatloaf. Instead, mix just until combined; this will keep it light and tender. Also, avoid using a leaner beef—that 80% lean ratio is key to achieving that juicy texture. Trust me, there’s nothing worse than a dry meatloaf!
Another pitfall I experienced was not letting it rest after baking. I often sliced it right away, resulting in a messy plate and, believe me, not the compliments I was after! Allowing it to rest will change your meatloaf game completely. Lastly, I used to skip the glaze on top. It might seem like an extra step, but that layer of ketchup gives flavor and moisture, elevating your meatloaf from good to great. (See the next page below to continue…)