Studies show that 73% of Americans consider meatloaf a comfort food staple, yet many struggle to achieve the perfect texture. You'll find this soul food queen's recipe transforms ordinary ground beef into a masterpiece of southern cooking. The secret lies in her precise blend of seasonings and unique glazing technique, passed down through generations. To discover how this celebrated recipe earned its "ultimate" status, let's explore the method that's converted even the strongest meatloaf skeptics.
Key Takeaways
- Mix 80/20 ground beef with breadcrumbs, milk, and egg for a traditional soul food texture that stays moist and flavorful.
- Sauté onions and garlic in butter before adding to meat mixture for a deeper, more authentic soul food flavor profile.
- Let the prepared meatloaf mixture chill for 30 minutes before baking to enhance flavors and improve texture.
- Create a sweet-tangy glaze using ketchup, brown sugar, and mustard for the signature soul food finish.
- Rest the meatloaf for 10 minutes after baking at 350°F for one hour to achieve perfect slicing consistency.
History
Meatloaf's journey through culinary history spans thousands of years, beginning with ancient Roman dishes that combined various meats.
You'll find its resourceful origins reflected in how Romans preserved and extended their meat supplies during times of scarcity.
During America's Great Depression, you'll notice meatloaf's rise to prominence as families needed economical, filling meals.
The dish's versatility has proven essential, as you can create it with beef, pork, turkey, or combinations thereof.
African American cuisine has especially embraced meatloaf, transforming it into a soul food classic with the addition of bell peppers and distinctive spices.
You'll see how meatloaf continues to evolve, adapting to modern tastes while maintaining its status as a cherished comfort food.
Today's recipes incorporate global influences, reflecting America's diverse culinary landscape.
Recipe{ing}
Ingredients:
- 2 pounds ground beef (80/20 or 85/15)
- 1 cup Italian breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
Begin by preheating the oven to 350°F and sautéing the diced onion and minced garlic in butter for two minutes until softened.
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, sautéed onion and garlic, salt, and pepper, mixing gently with your hands until just combined.
Shape the mixture into a loaf on a baking sheet or in a loaf pan.
Mix the ketchup, brown sugar, and mustard in a small bowl, then spread the glaze evenly over the meatloaf.
Bake for one hour or until the internal temperature reaches 160°F.
For best results, avoid overmixing the meat mixture, as this can lead to a dense, tough meatloaf.
Let the finished meatloaf rest for 10 minutes before slicing to help it retain its juices.
If you're using a loaf pan, consider lining it with parchment paper for easier removal, and drain any excess fat halfway through cooking to prevent a greasy bottom.
The meatloaf can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Final Thoughts
While creating the perfect meatloaf requires attention to detail, you'll find that mastering this classic comfort food isn't complicated. The key lies in following specific techniques that ensure success every time.
Start with quality 80/20 or 85/15 ground beef, and don't skip the crucial step of chilling your meat mixture for 30 minutes.
Remember to sauté your onions and garlic in butter before adding them to the mix, as this develops deeper flavors. The brown sugar, mustard, and ketchup glaze adds the perfect finishing touch to your creation.
After baking, let your meatloaf rest for 5-10 minutes, allowing the juices to redistribute throughout the meat. These simple but essential steps will consistently produce a moist, flavorful meatloaf that's worthy of sharing with family and friends.
