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Classic Depression Era Meatloaf Recipe Easy Homemade with Rich Tomato Glaze

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A nostalgic and easy-to-make meatloaf recipe featuring a tender blend of ground beef and breadcrumbs, topped with a rich, tangy tomato glaze. Perfect for family meals and cozy dinners.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20)
  • 1 cup breadcrumbs (plain or seasoned)
  • 3/4 cup whole milk
  • 2 large eggs, room temperature
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup tomato sauce
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried mustard (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan or line a baking sheet with parchment paper if shaping freeform.
  2. Mix the breadcrumbs and milk in a large mixing bowl. Let it soak for about 5 minutes until the breadcrumbs absorb the milk and become soft.
  3. Add the ground beef, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper to the soaked breadcrumbs. Gently combine everything until just mixed, avoiding overmixing.
  4. Transfer the mixture into the prepared loaf pan. Press it down gently and shape it evenly, compact but not packed too tight.
  5. Prepare the tomato glaze: In a small saucepan over medium heat, combine tomato sauce, ketchup, brown sugar, apple cider vinegar, and dried mustard. Stir occasionally and let it simmer for 5 minutes until slightly thickened.
  6. Pour half the glaze evenly over the top of the meatloaf, reserving the rest for serving or basting later.
  7. Bake in the preheated oven for 45-55 minutes, or until an internal temperature of 160°F (71°C) is reached. About 10 minutes before done, brush on the remaining glaze to create a glossy, flavorful crust.
  8. Remove from oven and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Do not overmix the meat mixture to keep the meatloaf tender. Soak breadcrumbs in milk to lock in moisture. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the meatloaf rest before slicing. If glaze browns too quickly, tent with foil during baking. Sauté onions beforehand if you prefer a milder onion flavor.

Nutrition

Keywords: meatloaf, classic meatloaf, depression era recipe, tomato glaze, easy meatloaf, comfort food, family dinner

Find it online: https://jodierecipes.com/classic-depression-era-meatloaf-recipe-easy-homemade-with-rich-tomato-glaze/