Meatloaf

Name: CBRL Mud Rub Meatloaf
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Cuisine: American Comfort Food
Ingredients: 1.5 lbs Ground Beef (80/20 or 85/15 recommended for flavor and moisture); 1 cup Plain Breadcrumbs (Dry or Panko work well); 1/2 cup Milk; 1 large Egg, lightly beaten; 1 small Onion, finely diced (about 1/2 cup); 2 cloves Garlic, minced; 1/4 cup Ketchup; 1 Tablespoon Worcestershire Sauce; 1 Tablespoon CBRL Mud Rub Seasoning; ½ cup Ketchup; 2 Tablespoons Brown Sugar; 1 Tablesppon Worcestershire Sauce; 1 teaspoon CBRL Mud Rub Seasoning

Is there anything more comforting than a slice of juicy, flavorful homemade meatloaf? It's a family dinner classic for a reason! This recipe keeps things traditional and delicious, with a simple yet tangy glaze that everyone loves. We'll give you the steps for a perfect meatloaf every time, and hey, a little sprinkle of our CBRL Mud Rub Seasoning really makes the flavors sing!

Posted in: CBRL Mud Rub, Dinner, Meatloaf

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CBRL Mud Rub Meatloaf

Rated 5.0 stars by 1 users

Cuisine

American Comfort Food

Servings

6-8

Prep Time

20 minutes

Cook Time

55-65 minutes

Make the BEST Classic Homemade Meatloaf! This easy recipe delivers a juicy, flavorful, and moist meatloaf with a perfect tangy glaze every time. The ultimate comfort food favorite for family dinner. Simple ingredients, delicious results! Get the traditional recipe now and cure that craving for comfort food.

Ingredients

For the Meatloaf:

1.5 lbs Ground Beef (80/20 or 85/15 recommended for flavor and moisture)
1 cup Plain Breadcrumbs (Dry or Panko work well)
1/2 cup Milk
1 large Egg, lightly beaten
1 small Onion, finely diced (about 1/2 cup)
2 cloves Garlic, minced
1/4 cup Ketchup
1 Tablespoon Worcestershire Sauce
1 Tablespoon CBRL Mud Rub Seasoning

For the Glaze:

½ cup Ketchup
2 Tablespoons Brown Sugar
1 Tablesppon Worcestershire Sauce
1 teaspoon CBRL Mud Rub Seasoning

Directions

Preheat & Prep: Preheat your oven to 375°F (190°C). If using a loaf pan, lightly grease it. If making a free-form loaf, line a rimmed baking sheet with foil or parchment paper.
Soak the Binder: In your large mixing bowl, combine the breadcrumbs and milk. Let them sit for 5-10 minutes to soak up the liquid – this helps keep the meatloaf moist!
Add the Flavor: To the soaked breadcrumbs, add the lightly beaten egg, finely diced onion, minced garlic, ketchup, Worcestershire sauce, chopped parsley, and your chosen CBRL Mud Rub Seasoning. Stir everything together gently.
Combine the Meat: Add the ground beef to the bowl with the breadcrumb mixture. Using your hands (the best tool!), gently mix everything together just until combined. Don't overmix! Overmixing makes the meatloaf tough and dense. Stop as soon as the ingredients are evenly distributed.
Form the Loaf:
Loaf Pan: Gently press the meat mixture evenly into the prepared loaf pan. Don't pack it down too hard.
Free-Form: Shape the meat mixture into a rectangular loaf shape (roughly 8x4 inches) on your prepared baking sheet.
First Bake: Place the meatloaf (in the pan or on the sheet) into the preheated oven. Bake for 40 minutes.
Mix the Glaze: While the meatloaf is baking, whisk together the glaze ingredients (ketchup, brown sugar, vinegar/Worcestershire, optional mustard/seasoning) in a small bowl until smooth.
Glaze & Finish Baking: After the initial 40 minutes of baking, carefully remove the meatloaf from the oven. Spoon or brush about half of the glaze evenly over the top. Return the meatloaf to the oven and bake for another 15-25 minutes, or until the internal temperature reaches 160-165°F (71-74°C) on a meat thermometer and the glaze is bubbly and slightly caramelized. You can add the remaining glaze during the last 10 minutes if you like it extra saucy!
REST! (Very Important): Once cooked, carefully remove the meatloaf from the oven and let it rest in the pan (or on the sheet) for at least 10 minutes before slicing and serving. This allows the juices to redistribute, keeping it moist and preventing it from falling apart.
Slice & Serve: Slice the rested meatloaf and serve warm. Enjoy!

Recipe Note

Don't Overmix: Seriously, this is the key to tender meatloaf!

Grease Drainage (Free-Form): If making a free-form loaf, the fat can drain away better onto the baking sheet.

Make-Ahead: You can assemble the meatloaf mixture (before baking) and refrigerate it for up to 24 hours. You can also mix the glaze ahead of time. Allow the meatloaf to sit at room temperature for about 20-30 minutes before baking if refrigerated.