Meatloaf recipe
Ingredients: 1 lb (450 g) ground beef (80–85% lean), 1/2 cup breadcrumbs, 1/2 cup milk, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 large egg, 1–2 tsp salt, 1 tsp black pepper, 1–2 tsp dried thyme or Italian seasoning, and 1/2 cup ketchup (for topping). Optional: 1/4 cup chopped parsley or 1/2 cup diced
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Classic Meatloaf Recipe (En-US)
Ingredients: 1 lb (450 g) ground beef (80–85% lean), 1/2 cup breadcrumbs, 1/2 cup milk, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 large egg, 1–2 tsp salt, 1 tsp black pepper, 1–2 tsp dried thyme or Italian seasoning, and 1/2 cup ketchup (for topping). Optional: 1/4 cup chopped parsley or 1/2 cup diced bell pepper. Steps: 1) Heat oven to 350°F (175°C). Line a baking sheet or use a loaf pan. 2) Soak breadcrumbs in milk for 5 minutes. 3) Mix beef, soaked breadcrumbs, onion, garlic, egg, seasonings, and optional add-ins until just combined (don’t overmix). 4) Shape into a loaf and place on the pan. 5) Spread ketchup (or ketchup mixed with a little brown sugar or mustard) over the top. 6) Bake 45–60 minutes, until the center reaches 160°F (71°C). Rest 10 minutes before slicing.
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Tips for Best Texture & Flavor
For tenderness, use slightly higher fat (not very lean) and avoid overmixing. If the mixture seems dry, add 1–2 tbsp milk; if too wet, add a bit more breadcrumbs. For extra flavor, consider Worcestershire sauce (1–2 tsp) or smoked paprika (1/2–1 tsp).
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Professional-care note (Food safety)
Ground meat can carry bacteria. Use a food thermometer and cook to 160°F (71°C). Refrigerate leftovers within 2 hours, and reheat to steaming hot (165°F / 74°C). If you’re pregnant, immunocompromised, or serving young children, be extra strict with temperature control.
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