All-American Meatloaf
Submitted by binns
Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.
YIELD
2 loavesPREP
15 minCOOK
45 minREADY
60 minGround chuck or sirloin gets mixed with oats, eggs, and milk for a tender loaf that holds together beautifully when sliced.
A punchy ketchup-horseradish glaze sweetened with brown sugar and sparked with mustard gets brushed over the top during the final minutes of baking.
The recipe yields two loaves, so you can bake one for dinner tonight and freeze the second uncooked for a future quick meal.
Kitchen Tips
- Use chuck or sirloin for the best flavor and texture, avoiding extra-lean beef which can be dry
- Don’t overwork the meat mixture or the loaf will be dense and tough
- Bake on a rack in a broiler pan so fat drips away and the bottom doesn’t get soggy
- Let the cooked meatloaf rest 5 minutes before slicing so juices redistribute
Ingredients
Directions
Combine first 9 ingredients; shape into two 7 ½×4 inch loaves.
Place on a lightly greased rack of a broiler pan; bake at 350℉ (180℃) F for 40 min.
Combine ½ cup ketchup, 1 tablespoon horseradish and remaining ingredients; spoon over meatloaf and bake an additional 5 min.
NOTE May freeze the second loaf.
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