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Catskills Meatloaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews
  • Author: Paula
  • 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

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

  1. 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.
  2. Shape and Prepare for Baking: Transfer the meat mixture into a loaf pan, shaping it evenly to ensure uniform cooking.
  3. Prepare the Topping: In a small bowl, mix the ketchup, light brown sugar, and red wine vinegar to create a sweet and tangy glaze.
  4. Apply the Topping: Pour the topping mixture evenly over the surface of the meatloaf, spreading it gently to cover.
  5. 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).
  6. 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

Find it online: https://piesbypaula.com/catskills-meatloaf-recipe/