Growing up with southern grandparents, comfort food was always in full effect. I loved helping my grandma cook in the kitchen. One of the easiest comfort foods to make is meatloaf and making this was comforting. When seasoned right and cooked at just the right temperature for just the right amount of time, your meat loaf will turn out fantastic. This meatloaf is easy to make and all comes together with a sweet and delicious glazed that can be whipped up in seconds.
You can impress a lot of people with a dish like this. The wonderful thing is that it will not take much effort on your part to do so. The hardest part about making this dish is the waiting. This meatloaf needs to be baked for about 55 minutes to ensure that it is cooked all the way through before enjoying. The glaze goes on about 10 minutes before this meatloaf comes out of the oven.
I make the glaze with 3 simple ingredients. They are: ketchup, brown sugar and Worcestershire sauce. I make it as the meatloaf is in the oven and set it aside until it is time to use. You don’t want to put the glaze on the meatloaf when the loaf is fully raw. Since the loaf is in the oven for almost an hour, the glaze will become crusted if it is on there the whole time and that is not what we are going for here.
This is a great dish to make when you want ground beef, but want a break from your usual spaghetti with meat sauce or hamburgers. I use 90% lean ground beef when I make this. 85% also works well for this meatloaf. Use whichever one you would like to use. Only a few ingredients are required to give this meatloaf some optimal flavor. To flavor the meat, I use Italian seasoning (sometimes fresh chopped Italian herbs) garlic powder, salt, black pepper, onion powder and ketchup.
As the meatloaf bakes, it makes plenty of juices, so make sure you are being very careful when pulling it out of the oven when it is finished cooking so that it won’t splatter on you. You will want to give this a rest time of 15 minutes before slicing into it and serving. This meatloaf needs time to set. Afterall, it was in the hot, hot oven for almost an hour before being taken out.
This meatloaf may be prepared ahead of time to cook at a future date. To do so, simply make the meatloaf and place it in a loaf pan or in a dish formed into a loaf. Then, freeze it raw for up to 4 months. When ready to cook, allow it to thaw and bake it according to these recipe instructions. Make sure that you make the glaze fresh though. If you are in a pinch, it is easy to whip up. Whether you decide to make this meatloaf fresh or prepare it and freeze it for a later date, I hope you enjoy it!