Entree: United States – Ozarks – Ozark Meatloaf (Hearty baked seasoned ground beef loaf with a savory tomato glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (908 g) ground beef
- 1 cup (100 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs, approx. 100 g
- 1 medium yellow onion, finely chopped, approx. 5 oz (140 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) yellow mustard
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme
- 1/2 cup (120 ml) ketchup (for mixing)
- 1/2 cup (120 ml) ketchup (for glaze)
- 2 tbsp (25 g) brown sugar (for glaze)
- 1 tbsp (15 ml) apple cider vinegar (for glaze)
- 1 tbsp (15 ml) vegetable oil (for pan, optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly oil a loaf pan or line a baking sheet for a free-form loaf.
2. In a large bowl combine breadcrumbs and milk; let sit 2 minutes to soften. Add ground beef, eggs, chopped onion, minced garlic, Worcestershire sauce, mustard, salt, pepper, dried thyme, and 1/2 cup (120 ml) ketchup. Mix gently with your hands or a fork until just combined—do not overwork.
3. Shape mixture into a loaf and place in the prepared pan or on the baking sheet. Smooth the top with wet hands.
4. Whisk together 1/2 cup (120 ml) ketchup, brown sugar, and apple cider vinegar; spread glaze evenly over the top of the loaf.
5. Bake 55–65 minutes, or until internal temperature reaches 160°F (71°C). If glaze begins to darken too much, loosely tent with foil for the last 10–15 minutes.
6. Let the meatloaf rest 10 minutes before slicing to keep it moist. Serve warm with pan juices or extra glaze on the side.