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easy meatloaf recipe
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy meatloaf recipe offers a juicy, tender, and incredibly satisfying family-friendly meal, featuring a rich sun-dried tomato and basil cream cheese filling and a tangy ketchup glaze. It’s perfect for busy weeknights, transforming simple ingredients into a comforting and delicious dish.
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion, finely minced (150 g)
- 2 cloves garlic, minced
- 1.5 cups panko breadcrumbs (120 g)
- 1 large egg, lightly beaten
- 0.25 cup whole milk (60 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1.5 teaspoons sea salt (7.5 g)
- 0.5 teaspoon black pepper (2 g)
- 1 teaspoon dried oregano (2 g)
- 1 teaspoon sweet paprika (2 g)
- 4.5 ounces full-fat cream cheese, softened (125 g)
- 0.25 cup oil-packed sun-dried tomatoes, drained and finely chopped (60 g)
- 0.25 cup fresh basil leaves, packed and finely chopped (15 g)
- 0.5 teaspoon garlic powder (2 g)
- 0.25 teaspoon red pepper flakes (1 g)
- 0.5 cup ketchup (120 ml)
- 2 tablespoons light brown sugar, packed (30 g)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 tablespoon Dijon mustard (15 ml)
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper for easier cleanup.
- Mix the Meatloaf Base: In a spacious bowl, gently combine the ground beef, minced onion, minced garlic, panko breadcrumbs, beaten egg, milk, Worcestershire sauce, sea salt, black pepper, dried oregano, and paprika. Mix just until everything is barely combined and uniform, avoiding overmixing to prevent toughness.
- Prepare the Creamy Filling: In a separate small bowl, whisk together the softened cream cheese, finely chopped sun-dried tomatoes, fresh basil, garlic powder, and red pepper flakes until well blended and smooth.
- Form and Fill the Loaf: On the prepared baking sheet, press half of the meatloaf mixture into a rectangle approximately 10 inches x 12 inches and 0.5 inch thick. Evenly spread the creamy filling over this rectangle, leaving a 0.5 inch border. Press the remaining meatloaf mixture into a similar-sized rectangle on a separate piece of parchment, then gently invert it over the first, covering the filling. Pinch and seal all edges, then gently shape the assembly into a classic loaf.
- First Bake: Carefully slide the shaped meatloaf into the preheated oven and bake for 45 minutes, until the edges begin to set and lightly brown.
- Prepare the Glaze: While the meatloaf bakes, whisk together the ketchup, light brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth.
- Glaze and Final Bake: After 45 minutes, remove the meatloaf from the oven. Evenly spread the prepared glaze generously over the top and sides. Return the glazed meatloaf to the oven and continue baking for another 15-20 minutes, or until an internal temperature of 160°F (71°C) is reached and the glaze is bubbly and slightly caramelized.
- Rest and Serve: Remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing. This allows juices to redistribute for tenderness and helps the loaf hold its shape. Slice into thick portions to reveal the vibrant filling.
Notes
To avoid a tough meatloaf, mix the meatloaf base ingredients gently and only until just combined. If the mixture feels too wet, add an extra tablespoon of breadcrumbs. Leftover meatloaf can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 35 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 180-200g)
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg