Classic Meatloaf

We're calling this a "Classic Meatloaf", because this is everything you expect when you picture a meatloaf. Lean ground beef, addictive flavor, and a sweet / tangy ketchup glaze.

Note 1: I serve this loaf straight out of the pan. If you intend to remove it for presentation, you can line the bread pan with parchment paper for easy removal.

For a lower carb option, the breadcrumbs can be substituted with almond flour - the flavor will still be there, though the loaf may not hold together quite as firmly. Almond flour will also add fiber and about 65 calories to the serving.

For a lower calorie option, you can replace the milk with a nut milk (such as unsweetened almond or cashew milk).

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Prep Time: 20 Minutes | Cook Time: 65 Minutes | Total Time: 85 Minutes

Special Equipment

• 1 bread pan (typical size - about 8.5"x4.5")

• 1 large Mixing Bowl (for Loaf ingredients)

• 2 small bowls (1 for Topping mixture, 1 to beat egg in for meat mixture)

• 1 small baking pan

Ingredients (US Standard)

Loaf

• Cooking Spray

• 1lb 90% lean Ground Beef, raw

• 1 cup Dried Breadcrumbs

• 1/2 cup Diced Onion

• 1/2 cup Milk

• 1 Large Egg, beaten

• 2 tbsp Ketchup

• 1 tbsp Worcestershire Sauce

• 2 tsp Chopped Cilantro (or sub parsley)

• 3/4 tsp Salt

• 1/4 tsp Black Pepper, ground

• 1 tbsp Garlic, minced

Topping

• 1/2 cup Ketchup

• 4 tbsp Coconut Sugar (use half if you prefer a less sweet glaze)

• 1 tbsp Red Wine Vinegar

Ingredients (Metric)*

Loaf

• Cooking Spray

• 454g 90% lean Ground Beef, raw

• 60g Dried Breadcrumbs

• 26g Diced Onion

• 120 mL Milk

• 1 Large Egg, beaten

• 32g Ketchup

• 15 mL Worcestershire Sauce

• 1g Chopped Cilantro (or sub parsley)

• 4.5g Salt

• 0.7g Black Pepper, ground

• 15g Garlic, minced

Topping

• 128g Ketchup

• 44g Coconut Sugar (use half if you prefer a less sweet glaze)

• 15 mL Red Wine Vinegar

*All metric units are converted and should be considered more or less.

Method

1. Preheat oven to 350°F (177°C). Grease Loaf Pan with cooking spray (or add optional parchment paper - see Note 1). Remove excess with paper towel if necessary, and set aside for later.
   

2. Combine Topping ingredients in a small bowl. Set aside for later.
   

3. Add all Loaf ingredients to a large bowl. Knead well with hands, for about 3 minutes, until mixture becomes thick and firm.
   

4. Add Meat mixture to loaf pan, and pat down to an even layer
   

5. Use a spoon to apply Topping mixture to the top of meat, spreading into an even layer.
   

6. Place loaf on top of a small baking pan to catch any possible overflow that may occur while baking.
   

7. Bake on top rack, uncovered, for 55 minutes
   

8. Remove from oven. Let rest for 10 minutes.

9. Serve.

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Nutritional Data

Servings: 6

Serving Size: About 1.5" slice

Calories: 275 | Protein: 19 | Total Carbs: 28.5 | Sugar: 17 | Fiber: 1 | Fats: 9

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This recipe has been altered to suit my taste. It's derived from a recipe originally found on AllRecipes. There are so many meatloaf recipes on that site though, and at the time of publishing I cannot find the specific one to link.