I absolutely love sharing this Catskills Meatloaf Recipe because it brings together that perfect balance of comfort and flavor, the kind that feels like a warm hug on a plate. When I first tried this recipe, it quickly became my go-to for weeknight dinners and casual family gatherings-it’s just so satisfying and reliable. You’ll find that it s not just about throwing ingredients into a pan; the magic is in the little touches that make this meatloaf stand out.
What’s special about this Catskills Meatloaf Recipe is how it manages to be both classic and a little different with its tangy-sweet topping that caramelizes beautifully during baking. Whether you’re cooking for one or feeding a crowd, it scales nicely and holds up well for leftovers. Plus, it s a crowd-pleaser-my family goes crazy for it every single time, and I bet yours will too.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples that are easy to find and come together quickly.
- A Perfect Balance of Flavors: The savory meat paired with a sweet and tangy topping creates an irresistible combo.
- Family Favorite: Always a hit at the dinner table and even better as leftovers.
- Easy to Customize: You can tweak it to suit your tastes or dietary needs without losing its charm.
Ingredients You’ll Need
These ingredients come together to form a classic meatloaf with a delicious spin. The combination of lean ground beef and breadcrumbs keeps the texture just right, while the topping adds that irresistible glaze.
- Lean ground beef: I like using 90% lean for juiciness without too much fat.
- Dry breadcrumbs: They help bind everything together-you could swap in panko for a lighter texture.
- Small onion, diced: Adds moisture and that subtle sweetness when cooked.
- Milk: Keeps the meatloaf tender and moist.
- Egg: The natural binder that holds the meatloaf together.
- Ketchup: Used both inside the meat and on top for that tangy sweetness.
- Worcestershire sauce: Gives a subtle umami boost and depth of flavor.
- Parsley flakes: Freshens up the overall taste and adds a little color.
- Sea salt: Enhances all the flavors perfectly without overpowering.
- Garlic powder: Adds a gentle savory note that’s not too overpowering.
- Light brown sugar: Sweetens the topping and helps it caramelize beautifully.
- Red wine vinegar: Gives a nice zing to balance the topping s sweetness.
Variations
I love making this Catskills Meatloaf Recipe my own by switching up a few ingredients depending on what s on hand or my mood. You can easily make it your own-and that s the beauty of such a straightforward recipe.
- Swap the beef: I ve tried ground turkey or even a mix of beef and pork for richer flavor. Both work beautifully.
- Add veggies: Finely diced bell peppers or shredded carrots sneak in extra nutrition and sweetness.
- Spice it up: Try adding a pinch of cayenne or some smoked paprika for a subtle kick that wakes up the flavors.
- Gluten-free option: Use gluten-free breadcrumbs or crushed nuts instead-I’ve done this with great results!
How to Make Catskills Meatloaf Recipe
Step 1: Mix the Meatloaf Ingredients
Start by placing the ground beef, breadcrumbs, diced onion, milk, egg, ketchup, Worcestershire sauce, parsley flakes, sea salt, and garlic powder into a large mixing bowl. I find that using my hands to mix all these ingredients really helps everything come together evenly-just be gentle so you don t overwork the meat. Once it’s all combined, shape it into a loaf or press it evenly into your loaf pan for a neat shape that cooks evenly.
Step 2: Prepare the Topping
In a small bowl, whisk together the ketchup, light brown sugar, and red wine vinegar until smooth. This topping is what makes the Catskills Meatloaf Recipe so memorable – it gives that perfect balance of sweet and tangy that caramelizes on top while baking. Pour or spread it evenly over the meatloaf to create a glossy finish.
Step 3: Bake and Rest
Preheat your oven to 350°F (175°C) and bake the meatloaf for about 1 hour, or until it s cooked through and a thermometer inserted in the center reads 160°F. I always let the meatloaf rest for about 10 minutes after baking-that s the secret to juicy, sliceable meatloaf that doesn t fall apart. This resting step lets all the juices redistribute, so don t skip it!
Pro Tips for Making Catskills Meatloaf Recipe
- Use Your Hands: Mixing by hand helps you feel when the mixture is just combined; it prevents overmixing which can make meatloaf dense.
- Don t Skip the Rest: Letting your meatloaf rest after baking is key for juicy slices that hold together.
- Choose Your Pan Wisely: A loaf pan keeps a perfect shape, but baking on a rimmed sheet gives more crisp edges if that s your preference.
- Check Temperature: To avoid undercooked or dry meatloaf, use a meat thermometer to hit 160°F for safe and juicy results.
How to Serve Catskills Meatloaf Recipe
Garnishes
I like to keep the garnishes simple with a sprinkle of fresh parsley or even a little chopped green onion on top to add a pop of color and freshness. Sometimes a dollop of extra ketchup or a drizzle of homemade gravy completes the look and flavor perfectly.
Side Dishes
Classic mashed potatoes or buttery roasted vegetables are my favorite partners for this Catskills Meatloaf Recipe. Sometimes I throw together a crisp mixed green salad for balance or creamy mac and cheese for an indulgent treat. These sides soak up every bit of meatloaf goodness on your plate.
Creative Ways to Present
For special occasions, I ve shaped the meatloaf into mini loaves or individual muffins for cute personal portions-plus they cook faster! You can also make a fun meatloaf sandwich the next day with thick slices, lettuce, and your favorite sauce on a sturdy bun.
Make Ahead and Storage
Storing Leftovers
Once cooled, I tightly wrap leftover meatloaf or store it in an airtight container in the fridge. It usually lasts 3-4 days, perfect for quick lunches that feel like a treat. I like slicing it before storing-makes reheating easier.
Freezing
I ve frozen this Catskills Meatloaf Recipe both fully cooked and uncooked. For best results, wrap it tightly in plastic wrap and foil or place in a freezer bag to prevent freezer burn. It freezes beautifully and thaws overnight in the fridge before baking or reheating.
Reheating
To keep leftovers moist when reheating, I cover the meatloaf with foil and warm it in a 325°F oven until just heated through (about 20 minutes). Microwave works too for convenience, but I always add a small splash of water and cover loosely to avoid drying out.
FAQs
-
Can I use other types of ground meat for this Catskills Meatloaf Recipe?
Absolutely! Ground turkey, chicken, pork, or even a combination work well. Just keep in mind leaner meats may need a bit more moisture, so consider adding an extra egg or a splash more milk to keep the texture tender.
-
What do I do if my meatloaf falls apart when slicing?
This usually happens if the mixture was overmixed or if it didn t rest after baking. Use your hands gently when mixing and be sure to let the meatloaf cool for at least 10 minutes before slicing-it helps the juices redistribute and firm up the loaf.
-
Can I prepare the Catskills Meatloaf Recipe ahead of time?
Yes! You can assemble the meatloaf the night before, cover, and refrigerate. Then just add the topping and bake when you re ready. This is a great time saver for busy days.
-
What s the best way to reheat leftover meatloaf?
Oven reheating wrapped in foil at a low temperature is my favorite method because it keeps the meatloaf juicy and prevents drying out. Microwaving works in a pinch, but add a bit of moisture and cover loosely for best results.
Final Thoughts
This Catskills Meatloaf Recipe holds a warm spot in my kitchen because it s so dependable, flavorful, and downright comforting. If you re looking for an easy-to-make dinner that feels like a classic family favorite with a little twist, give this one a try. I genuinely think you’ll enjoy how it brings everyone to the table and leaves you with happy, satisfied smiles.
Print
Catskills Meatloaf Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Catskills Meatloaf recipe is a classic, hearty dish featuring lean ground beef mixed with flavorful ingredients like onions, breadcrumbs, and Worcestershire sauce, topped with a tangy ketchup and brown sugar glaze. Baked to perfection, it’s a comforting meal perfect for family dinners.
Ingredients
Meatloaf
- 1 pound lean ground beef
- 1 cup dry breadcrumbs
- 1 small onion, diced
- 1/2 cup milk
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons parsley flakes
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon garlic powder
Meatloaf Topping
- 1/4 cup ketchup
- 2 tablespoons light brown sugar, packed
- 1 tablespoon red wine vinegar
Instructions
- Mix the Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, dry breadcrumbs, diced onion, milk, egg, ketchup, Worcestershire sauce, parsley flakes, sea salt, and garlic powder. Mix thoroughly until all ingredients are well incorporated, using your hands for best results.
- Prepare the Meatloaf Pan: Transfer the meat mixture into a loaf pan, pressing it down evenly to shape the meatloaf.
- Make the Topping: In a small bowl, whisk together the ketchup, light brown sugar, and red wine vinegar until smooth and well blended.
- Apply the Topping: Pour and spread the topping mixture evenly over the top of the meatloaf in the loaf pan.
- Bake the Meatloaf: Preheat your oven to 350°F (175°C). Place the meatloaf in the oven and bake for about 1 hour, or until the meatloaf is cooked through and has an internal temperature of 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps the juices redistribute and keeps the meatloaf moist.
Notes
- Using lean ground beef reduces the fat content but keeps the meatloaf moist by adding milk and egg.
- You can substitute red wine vinegar with apple cider vinegar if preferred.
- Letting the meatloaf rest before slicing ensures easier, cleaner slices.
- For extra flavor, consider adding chopped bell peppers or mushrooms to the meat mixture.
- Use a meat thermometer to ensure the meatloaf is fully cooked without drying it out.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of meatloaf)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 100 mg
