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grandma’s meatloaf recipe
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A classic meatloaf recipe with a savory twist: a smoky, cheesy cream cheese center that keeps the loaf incredibly moist. This recipe is simple enough for a weeknight and impressive enough for Sunday dinner.
Ingredients
- For the Meatloaf:
- 2 lbs ground beef (80/20 lean)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- For the Filling:
- 4 oz full-fat cream cheese, softened
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 1 tbsp fresh chives, finely chopped
- For the Glaze:
- 1/4 cup ketchup
- 1 tbsp light brown sugar
- 1 tsp apple cider vinegar
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Prepare Meatloaf Mixture: In a large bowl, combine the ground beef, diced onion, minced garlic, panko breadcrumbs, beaten egg, tomato paste, Worcestershire sauce, and seasonings (salt, pepper, thyme). Mix gently with clean hands until just combined, being careful not to overwork the meat.
- Make Cream Cheese Filling: In a separate small bowl, combine the softened cream cheese, smoked paprika, garlic powder, filling salt, and chopped chives. Stir until the mixture is completely smooth and homogeneous.
- Layer the Meatloaf: Press half of the meat mixture evenly into the bottom of the prepared loaf pan. Spread the cream cheese filling over this layer, leaving a small border around the edges. Top with the remaining meat mixture, gently patting down to seal the edges and encase the filling fully.
- Glaze and Bake: Whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl for the glaze. Spread half of the glaze evenly over the top of the meatloaf. Bake for 45 minutes. Remove from oven, brush with the remaining glaze, and return to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest Before Serving: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute for a juicier, more tender slice. Slice and serve.
Notes
To avoid a dry meatloaf, ensure you use 80/20 ground beef and avoid overmixing the ingredients. The cream cheese filling adds moisture and flavor. Always rest the meatloaf for 10 minutes before slicing to keep it juicy.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 416 kcal
- Sugar: 4g
- Sodium: 437mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 60mg