Next, transfer your mixture into a loaf pan, shaping it into a nice, neat loaf. Now for the fun part—I like to create a glaze with the remaining ketchup, mustard, and a little bit of brown sugar. Spread this right over the top for a sweet, sticky finish that caramelizes beautifully as it bakes. Pop the meatloaf in the preheated oven and let it bake for about 1 hour or until the internal temperature reaches 160°F (70°C). The aroma wafting through my kitchen at this point is just heavenly; it’s one of those moments where you know something delicious is on the way.
While it’s baking, I recommend setting a timer for 30 minutes, so you can check for any excess grease that may gather at the bottom of the pan. If you see any, carefully drain it off before the final half-hour of baking. Once it’s finished baking, allow it to rest for a good 10 minutes before slicing. This helps the juices redistribute throughout the meatloaf, making each slice mouthwateringly juicy.
Lastly, slice and serve the meatloaf with your favorite sides. I love pairing it with creamy mashed potatoes and steamed vegetables to create that perfect classic dinner. Ladling on the extra ketchup glaze just before serving adds that final touch of flavor that brings the whole meal together.
Pro Tips for Best Results
One tip I swear by is using 80/20 ground beef—it’s the perfect fat-to-meat ratio, ensuring the meatloaf stays moist. I tested this three ways, and the leaner beef just didn’t deliver the same satisfying texture. If you find it hard to get fresh breadcrumbs, a quick blitz in the food processor with day-old bread does wonders.
Also, don’t skip the resting period! When I first made this recipe, I was too eager to dive right in, but letting the meatloaf rest allows it to firm up, making for neat slices that won’t fall apart on your plate. Lastly, feel free to adapt the spice blend to suit your taste; a dash of smoked paprika or red pepper flakes can give it that extra oomph!
Common Mistakes to Avoid
One of the most common pitfalls I fell into when first trying to perfect this recipe was over-mixing the meat. It can be tempting to really work the ingredients for a uniform texture, but doing so can lead to a tough loaf. Aim for just enough mixing to combine the ingredients, and your meatloaf will be tender and satisfying. (See the next page below to continue…)