If you re craving a comforting, hearty meal that feels like a warm hug from the inside, this Catskills Meatloaf Recipe is exactly what you need. I absolutely love how this version blends simple ingredients into a juicy, flavorful loaf that s easy enough for any weeknight but special enough to impress guests. You ll find that the balance of savory meat and the sweet tangy topping makes this recipe truly unforgettable.
When I first tried this Catskills Meatloaf Recipe, it brought back fond memories of family dinners and cozy evenings around the table. It s the kind of dish that works beautifully with mashed potatoes and steamed veggies, but it also shines on its own as a satisfying centerpiece. Trust me, once you try this, it might just become your go-to meatloaf recipe.
Why You’ll Love This Recipe
- Simple, Real Ingredients: You won t need anything fancy – just classic pantry staples that come together beautifully.
- Perfectly Moist and Flavorful: The secret s in the milk and egg mix which keeps the meatloaf tender every single time.
- Sweet and Tangy Topping: That brown sugar and vinegar glaze adds the perfect finishing touch that my family can t get enough of.
- Great for Make-Ahead Meals: You can prep this in advance and bake it later – a lifesaver on busy evenings.
Ingredients You’ll Need
To nail this Catskills Meatloaf Recipe, the ingredient list is straightforward but thoughtfully combined. Each item plays a role in building flavor, moisture, and that classic texture you want from a great meatloaf.
- Lean ground beef: I prefer lean to keep it from getting greasy but still juicy enough for a tender loaf.
- Dry breadcrumbs: These work as a binder and soak up moisture to hold everything together perfectly.
- Small onion: Adds a subtle sweetness and texture – finely diced so it melts in nicely.
- Milk: Keeps the meatloaf moist and tender; whole milk is best if you can.
- Egg: Acts as a natural binder, ensuring the meatloaf slices cleanly without crumbling.
- Ketchup: Adds a mild tanginess and slight sweetness right in the mixture.
- Worcestershire sauce: This little splash amps up the umami flavor beautifully.
- Parsley flakes: For a touch of herbaceous freshness that brightens the dish.
- Sea salt: Essential seasoning to bring all the other flavors alive – adjust to your taste.
- Garlic powder: A gentle hint of garlic that blends without overpowering.
- Ketchup (for topping): Creates that classic glaze everyone loves.
- Light brown sugar: Gives the topping delicious caramelized sweetness that perfectly balances the tang.
- Red wine vinegar: Adds an acidic kick making the topping pop with flavor.
Variations
I love how versatile this Catskills Meatloaf Recipe can be, so don t hesitate to make it your own. Whether you re tweaking ingredients for dietary needs or just swapping in your favorite flavors, it s a flexible base that welcomes creativity.
- Ground turkey or chicken: I ve replaced beef with turkey when I wanted a lighter option – it still turned out moist and tasty.
- Adding veggies: Try mixing in finely grated carrots or zucchini for an extra nutrient boost without changing the flavor too much.
- Spicy kick: Throw in some crushed red pepper flakes or a dash of hot sauce if you like a little heat.
- Gluten-free breadcrumbs: Swap these in if you need a gluten-free version – just watch the moisture balance as different breadcrumbs absorb liquids differently.
How to Make Catskills Meatloaf Recipe
Step 1: Mix the Meatloaf Ingredients
Start by combining all the meatloaf ingredients in a large bowl-ground beef, breadcrumbs, diced onion, milk, egg, ketchup, Worcestershire sauce, parsley, salt, and garlic powder. I like to use my hands here because it s the best way to get everything evenly mixed without overworking the meat, which can make it tough. Mix just until combined and the ingredients are evenly distributed.
Step 2: Shape and Prepare for Baking
Transfer your meat mixture into a loaf pan, gently pressing it down to form a nice even loaf. Using a pan helps keep the shape intact and catches any juices while it bakes. If you don t have a loaf pan, you can shape it freeform on a lined baking sheet.
Step 3: Make the Topping and Add It
In a small bowl, mix the topping ingredients-ketchup, brown sugar, and red wine vinegar-until smooth. Spoon this mixture evenly over the top of the meatloaf, spreading it slightly so the whole surface is coated in that beautiful glaze. This topping will caramelize during baking, creating a sweet and tangy crust that I truly look forward to every time.
Step 4: Bake and Rest
Pop your meatloaf into a preheated 350°F oven and bake for about one hour, or until cooked through and the internal temperature reaches 160°F. When it s done, let it rest for around 10 minutes before slicing. That resting time helps the juices redistribute, making every slice tender and juicy.
Pro Tips for Making Catskills Meatloaf Recipe
- Use your hands to mix: It s the best way to combine ingredients without overworking the meat, keeping it tender.
- Don t skip the resting time: Letting the meatloaf rest lets the juices settle so it slices neatly and stays moist.
- Check internal temperature: Use a meat thermometer for perfectly cooked meatloaf every time.
- Glaze placement matters: Spread the topping evenly and don t overdo it-you want that perfect caramelized finish without burning.
How to Serve Catskills Meatloaf Recipe
Garnishes
When I serve this Catskills Meatloaf Recipe, I love adding a sprinkle of fresh parsley on top for a burst of color and a touch of freshness. Sometimes, I ll add a few pickled jalapeño slices on the side for a bit of tangy heat that pairs surprisingly well with the sweetness of the glaze.
Side Dishes
My family goes crazy for classic sides like creamy mashed potatoes and buttered green beans alongside this meatloaf. Roasted carrots or a simple mixed greens salad with a bright vinaigrette also balance the richness beautifully. You really can t go wrong with classic comfort food companions.
Creative Ways to Present
For holiday dinners or special occasions, I sometimes bake the meatloaf in individual muffin tins, which makes adorable little mini meatloaves perfect for plating. Another fun idea is to top the sliced meatloaf with a bit of melted cheese or crispy fried onions for extra texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, wrap any leftover meatloaf tightly in plastic wrap or place it in an airtight container and pop it in the fridge. From my experience, it keeps well for up to 3 days without losing moisture or flavor, perfect for quick lunches.
Freezing
I’ve successfully frozen portions of this Catskills Meatloaf Recipe by slicing it first and wrapping each piece individually in foil or plastic wrap. Then, I store them in a resealable freezer bag. This way, I can thaw just what I need for an easy, comforting meal on busy days.
Reheating
To reheat, I usually warm slices in the oven at 325°F wrapped in foil to keep them moist, or microwave gently covered with a damp paper towel. This method keeps the meatloaf juicy and delicious without drying it out.
FAQs
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Can I make this Catskills Meatloaf Recipe ahead of time?
Absolutely! You can mix and shape the meatloaf a day in advance, cover tightly, and refrigerate. When you re ready, just add the topping and bake as directed. This makes dinnertime almost effortless on busy days.
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What if I don t have a loaf pan?
No worries! You can shape the meat mixture into a loaf on a baking sheet lined with parchment paper. Just make sure to shape it evenly so it cooks through without drying out.
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Can I use different types of meat?
Yes, ground turkey, chicken, or a mix of meats can be used if you want a lighter or different flavor. Just keep an eye on moisture levels, as leaner meats may require a bit more milk or an extra egg to stay tender.
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How do I know when the meatloaf is done?
Using a meat thermometer is the easiest way: the internal temperature should reach 160°F. The meatloaf should also feel firm to the touch but still juicy.
Final Thoughts
I genuinely believe this Catskills Meatloaf Recipe is one of those comforting classics that everyone should have in their recipe box. It s straightforward, forgiving to make, and incredibly satisfying to eat. I highly encourage you to give it a try-you might find it becoming a regular family favorite just like it did in my home!
Print
Catskills Meatloaf Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Catskills Meatloaf recipe is a classic, comforting dish featuring lean ground beef mixed with breadcrumbs, milk, onion, and flavorful seasonings. It is topped with a sweet and tangy glaze made from ketchup, brown sugar, and red wine vinegar, then baked to perfection. Perfect for a hearty family dinner, this meatloaf offers a tender, moist texture and a deliciously caramelized crust.
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
- Combine Meatloaf Ingredients: In a large bowl, combine the lean 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 blended, preferably using your hands for even distribution.
- Shape and Prepare for Baking: Transfer the meat mixture into a loaf pan, shaping it evenly to ensure uniform cooking.
- Prepare the Topping: In a small bowl, mix the ketchup, light brown sugar, and red wine vinegar to create a sweet and tangy glaze.
- Apply the Topping: Pour the topping mixture evenly over the surface of the meatloaf, spreading it gently to cover.
- Bake the Meatloaf: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for about 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This resting period helps retain juices and improves slicing.
Notes
- Use lean ground beef to reduce fat content without sacrificing flavor.
- Allowing the meatloaf to rest after baking ensures juicier slices.
- You can substitute red wine vinegar with apple cider vinegar if preferred.
- Ensure breadcrumbs are dry; if using fresh breadcrumbs, reduce the milk slightly to maintain mixture consistency.
- For an extra touch, add finely chopped bell peppers or mushrooms to the meat mixture.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of loaf)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
