Brenda Gantt's Meatloaf Recipe
Craving classic comfort food? This Brenda Gantt's Meatloaf Recipe delivers juicy, flavorful meatloaf every time.
Ingredients
- 900 g ground beef 80/20 best.
- 1 cup breadcrumbs plain or oats.
- 1 large onion finely chopped.
- 2 eggs beaten.
- 1/2 cup milk.
- 1/4 cup ketchup plus more for topping.
- 2 tbsp Worcestershire sauce.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1 tsp garlic powder.
- 1 tsp dried mustard.
Instructions
Preheat Oven
- Set oven to 175°C (350°F). Grease loaf pan lightly. This prevents sticking.
Chop Onion Fine
- Dice onion small. No big chunks. Sauté lightly if you like softer texture.
Mix Wet Ingredients
- Beat eggs in bowl. Add milk, ketchup, Worcestershire. Whisk until smooth and combined.
Add Dry Seasonings
- Stir in salt, pepper, garlic powder, mustard. Mix well for even flavor spread.
Combine Breadcrumbs
- Add breadcrumbs to wet mix. Let soak 2 minutes. They absorb flavors nicely.
Mix in Beef and Onion
- Add ground beef and onions. Use hands gently. Don't overmix or it gets tough.
Shape in Pan
- Pack mixture into loaf pan. Smooth top evenly. Make slight dome for sauce.
Add Topping Sauce
- Spread 1/2 cup ketchup thick on top. Or mix with brown sugar for glaze.
Bake First Half
- Bake 30 minutes uncovered. Sauce starts bubbling and browning nicely.
Cover and Finish
- Tent with foil loosely. Bake 30 more minutes. Internal temp 71°C (160°F).
Rest Before Slicing
- Let sit 10 minutes. Juices settle. Slice thick for best texture.
Notes
- Don't overmix meat – keeps it tender.
- Soak breadcrumbs in milk first.
- Use meat thermometer for perfection.
- Add cheese inside for gooey center.
- Swap beef for turkey – lighter option.
- Spice it up: Jalapeños or hot sauce.
- Glaze with BBQ sauce instead.
- Make mini loaves in muffin tin – faster cook.