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meatloaf recipe classic
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe features a moist meatloaf with a hidden core of gooey mozzarella cheese, complemented by a rich, smoky paprika glaze. It’s an elevated version of a classic comfort food perfect for weeknight dinners.
Ingredients
- 1 kg ground beef (80/20 fat ratio)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 120 g Panko breadcrumbs
- 1 large egg, lightly beaten
- 60 ml beef stock
- 15 ml alcohol-free soy sauce (or Worcestershire sauce)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp smoked paprika, divided
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 200 g low-moisture mozzarella cheese, sliced into ribbons
- For the Smoky Glaze:
- 60 g tomato paste
- 50 g light brown sugar
- 30 ml apple cider vinegar
- 30 ml beef stock or water
- fresh flat-leaf parsley, for garnish
Instructions
- Prepare Oven and Ingredients: Preheat oven to 350°F (180°C). Lightly grease a rimmed baking sheet. Dice onion, mince garlic, and slice mozzarella ribbons before proceeding.
- Mix Meatloaf Base: In a large mixing bowl, combine the ground beef, diced onion, minced garlic, Panko breadcrumbs, beaten egg, beef stock, soy sauce, oregano, thyme, sea salt, black pepper, and 1.5 teaspoons of the smoked paprika. Mix gently with hands until ingredients are just combined; avoid overmixing.
- Shape and Stuff Loaf: Divide the meat mixture in half. Form the first half into a rectangular loaf (approx. 20 cm by 10 cm) on the prepared baking sheet, creating a shallow indentation down the center. Place the mozzarella ribbons evenly in the indentation, leaving a small border.
- Seal the Loaf: Carefully cover the mozzarella layer with the remaining meat mixture. Shape to fully enclose the cheese and seal the edges tightly to form a single loaf.
- Initial Bake: Bake the meatloaf for 45 minutes at 350°F (180°C) to allow it to set.
- Prepare Glaze: While the meatloaf bakes, whisk together the tomato paste, brown sugar, apple cider vinegar, remaining 0.5 teaspoon smoked paprika, and 2 tablespoons of beef stock or water in a small bowl until smooth.
- Glaze and Final Bake: Remove the meatloaf from the oven after 45 minutes. Brush about two-thirds of the smoky glaze evenly over the top and sides. Return the glazed meatloaf to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Let the meatloaf rest on the baking sheet for 10-15 minutes before slicing. This allows the juices to redistribute for clean slices. Serve with remaining glaze and fresh parsley.
Notes
To avoid a dry texture, use ground beef with an 80/20 fat ratio and avoid overmixing the ingredients. The resting period of 10-15 minutes after baking is crucial for a moist meatloaf that holds its shape when sliced. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg