Step 3: Shape the Meatloaf
Transfer the mixture into the prepared loaf pan, shaping it into a smooth, even loaf. You can also shape it freehand on a baking sheet if you prefer a crispier exterior.
Step 4: Prepare the Tomato Glaze
In a small bowl, mix together ketchup, tomato paste, Worcestershire sauce, and honey (if using). Spread half of this glaze evenly over the top of the meatloaf.
Step 5: Bake the Meatloaf
Place the meatloaf in the preheated oven and bake for 50–60 minutes. About halfway through, brush the remaining glaze over the top. The meatloaf is done when the internal temperature reaches 160°F (71°C) and the top has a caramelized, slightly sticky glaze.
Step 6: Rest and Serve
Once baked, remove the meatloaf from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, making each slice moist and tender.
Slice the meatloaf into thick portions and serve with your favorite sides—creamy mashed potatoes, roasted vegetables, or a fresh Italian salad are all perfect companions.
Tips for Success:
- Moisture matters: Don’t skip soaking the breadcrumbs in milk; it’s key to a juicy meatloaf.
- Mix gently: Overmixing toughens the meat, so fold the ingredients carefully.
- Flavor boost: Add a pinch of red pepper flakes for subtle heat or a handful of chopped sun-dried tomatoes for an Italian twist.
- Make-ahead option: Assemble the meatloaf a day ahead and refrigerate. Bake when ready for a convenient dinner.
This classic Italian meatloaf isn’t just food; it’s comfort on a plate. With its rich, savory flavors and tender texture, it will quickly become a family favorite. Whether you’re serving it for a weeknight dinner or a Sunday feast, this recipe delivers both taste and satisfaction every time.
If you want, I can also create a visual step-by-step guide with images for this meatloaf—it makes the recipe easier to follow and looks stunning for sharing.
Do you want me to do that?
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