Baked meatloaf has been a pillar of American home cooking since the 19th century, economical and nutritious. During the Great Depression he fed entire families with affordable ingredients. Its version with a sweet ketchup glaze became an icon of suburban dining.
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Classic American meatloaf with glaze
Classic American Meatloaf with American Glaze: traditional step-by-step recipe, with chef tips and clear times.
- USA
- MAIN COURSES
- High protein
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 30 g
- Fiber 1 g
- Carbohydrates 14 g
- Fat 26 g
- Sodium 740 mg
Story behind the dish
Preparation
Classic American Meatloaf with Glaze is a preparation from the United States with easy difficulty. Reserve about 70 minutes in total (20 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 750 g of mixed minced meat (beef and pork).
- Have ready: 1 large egg.
- Have ready: 100 g breadcrumbs.
- Have ready: 150 ml of whole milk.
- Have ready: 1 finely chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Hydrate the breadcrumbs in milk for 5 minutes
Hydrate the breadcrumbs in milk for 5 minutes, mix with meat, egg, onion, garlic and spices.
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Add ketchup
Add ketchup, mustard and Worcestershire without over-kneading to maintain juiciness. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Shape bread into a rectangular mold
Shape into a loaf in a rectangular mold, bake at 180 C for 35 minutes.
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Sprinkle with cheddar cheese and bake for 15 more minutes until melted and golden.
Sprinkle with cheddar cheese and bake for 15 more minutes until melted and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Rest 10 minutes before cutting into slices
Rest 10 minutes before cutting into slices. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with mashed potatoes and tomato sauce
Serve with mashed potatoes and tomato sauce.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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