Classic Meatloaf
ID: a3f7515e...
A savory and juicy classic American meatloaf made with ground chuck, finely chopped red onions, shallots, oatmeal, and a delicious blend of herbs and seasonings. Topped with a sweet and tangy glaze of ketchup and brown sugar, then baked to absolute perfection.
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🍳 Cooking Flow
Mix ground chuck, oatmeal, chopped onions, shallots, egg, half the ketchup, and seasonings in a bowl. → Form the mixture into a loaf shape in a parchment-lined baking dish. → Whisk the remaining ketchup and brown sugar together and spread it over the loaf. → Bake at 375°F for 55-60 minutes with a pan of water placed on the bottom rack of the oven. → Let the meatloaf rest for 15 minutes before slicing.
Cooking Steps
Brief Cooking Order
Mix ground chuck, oatmeal, chopped onions, shallots, egg, half the ketchup, and seasonings in a bowl. → Form the mixture into a loaf shape in a parchment-lined baking dish. → Whisk the remaining ketchup and brown sugar together and spread it over the loaf. → Bake at 375°F for 55-60 minutes with a pan of water placed on the bottom rack of the oven. → Let the meatloaf rest for 15 minutes before slicing.
Introduction
A savory and juicy classic American meatloaf made with ground chuck, finely chopped red onions, shallots, oatmeal, and a delicious blend of herbs and seasonings. Topped with a sweet and tangy glaze of ketchup and brown sugar, then baked to absolute perfection.
Step 1
Preheat your oven to 375°F (190°C) and gather all the necessary ingredients.
Step 2
In a large mixing bowl, add the ground chuck, oatmeal, Worcestershire sauce, chopped red onions, kosher salt, chopped shallots, egg, thyme, and black pepper.
Step 3
Add half of the ketchup (1/2 cup) to the mixing bowl with the other ingredients.
Step 4
Combine the ingredients thoroughly using a wooden spoon (or your hands) for about 3 to 4 minutes. Do not over-mix.
Step 5
Line a 13x9-inch baking dish with parchment paper and transfer the meat mixture into it.
Ingredients List
Important Notes
Baking the meatloaf with a pan of water on the bottom rack generates steam, keeping the meatloaf moist and preventing the top glaze from cracking.
Using quick-cooking oatmeal acts as a binder, helping the meatloaf retain its shape and juices.
Parchment paper lining helps prevent sticking and makes cleanup extremely easy.
Letting the meatloaf rest after baking is crucial; it allows the juices to redistribute and makes clean slices possible.
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