Meatloaf: A Timeless Comfort Food Classic

Key Ingredients for Meatloaf for the Meatloaf:

Ground meat: The most common choices are ground beef, pork, or a combination of both. Some recipes also use ground turkey or chicken for a lighter option.
Breadcrumbs: These act as a binder, helping to hold the meatloaf together. You can use plain, seasoned, or even crushed crackers.
Eggs: Eggs help to bind the ingredients and add moisture to the meatloaf.
Onion and garlic: Finely chopped onion and minced garlic add flavor and aroma to the dish.
Milk or broth: A small amount of milk or broth can be added to keep the meatloaf moist.
Herbs and spices: Fresh or dried herbs like parsley, thyme, or oregano, along with spices like salt and pepper, enhance the overall taste.

Ketchup: A classic choice for a meatloaf glaze, ketchup adds sweetness and tang.
Brown sugar: This can be mixed with ketchup for a sweet and savory topping.
Mustard: A touch of mustard can add a nice zing to the glaze.

Preheat your oven to 350°F (175°C). This ensures that your meatloaf cooks evenly and thoroughly.

Combine the Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, eggs, chopped onion, minced garlic, milk or broth, and your choice of herbs and spices. Use your hands or a spoon to mix until just combined. Be careful not to overmix, as this can lead to a dense meatloaf.
Shape the Mixture: Transfer the meat mixture to a baking dish or a lined loaf pan. Shape it into a loaf, ensuring it is evenly formed. If you prefer, you can also use a meatloaf pan with a built-in drainage system to keep the meatloaf moist.

Make the Glaze: In a small bowl, mix together ketchup, brown sugar, and mustard (if using) until well combined. This glaze will add flavor and moisture to the meatloaf.
Apply the Glaze: Spread the glaze evenly over the top of the meatloaf, using a spatula or the back of a spoon.

Bake: Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). If you’re using a meat thermometer, insert it into the center of the meatloaf for an accurate reading.
Rest: Once cooked, remove the meatloaf from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, making for a more tender and flavorful meatloaf.

Slice the Meatloaf: Using a sharp knife, slice the meatloaf into thick pieces. Serve it warm with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
Garnish: For an extra touch, garnish the meatloaf with fresh herbs or a sprinkle of black pepper before serving. This adds a pop of color and enhances the presentation.

Italian Meatloaf: Incorporate Italian seasonings, such as oregano and basil, and add grated Parmesan cheese to the meat mixture. You can also use marinara sauce instead of ketchup for the glaze.
BBQ Meatloaf: Substitute the ketchup glaze with your favorite barbecue sauce for a smoky, sweet flavor. You can also mix in chopped bell peppers and corn for added texture.
Stuffed Meatloaf: Create a pocket in the center of the meatloaf and fill it with cheese, sautéed mushrooms, or spinach for a delicious surprise in every slice.
Vegetarian Meatloaf: Use lentils, beans, or a combination of vegetables and grains as the base. Add breadcrumbs and spices to create a hearty, meat-free version that is just as satisfying.

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