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
Units
Scale
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
