Description
Learn to make the best classic meatloaf recipe that’s perfectly moist, incredibly flavorful, and easy for any home cook. Complete with a tangy-sweet glaze!
Ingredients
For the Meatloaf Mixture
- 2 pounds | Lean Ground Beef | (85/15 or 90/10 recommended)
- 1 medium | Yellow Onion | finely chopped (sautéed optional)
- 2 cloves | Garlic | minced
- 2 large | Eggs
- 1 cup | Breadcrumbs | (Panko or traditional)
- ½ cup | Milk | (whole or 2%)
- 2 tablespoons | Ketchup
- 1 tablespoon | Worcestershire Sauce
- 1 teaspoon | Salt
- ½ teaspoon | Black Pepper
- 1 teaspoon | Dried Italian Seasoning | (Optional)
- Pinch | Red Pepper Flakes | (Optional, for subtle kick)
For the Best Meatloaf Glaze
- ½ cup | Ketchup
- ¼ cup | Brown Sugar | (packed)
- 1 tablespoon | Yellow Mustard
- ½ teaspoon | Garlic Powder
Instructions
Instruction Group: Preparation
- (Optional) Sauté Aromatics: In a small skillet, lightly sauté the finely chopped yellow onion and minced garlic in a little olive oil over medium heat until softened, about 5-7 minutes. Let cool slightly before using.
- Preheat your oven to 350°F (175°C). Lightly grease a large baking sheet or a 9×5-inch loaf pan.
Instruction Group: Making the Meatloaf
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, 2 tablespoons ketchup, Worcestershire sauce, salt, and black pepper until well combined.
- Add Breadcrumbs & Aromatics: Stir the breadcrumbs into the wet mixture. If you sautéed your onions and garlic, add them now. Mix well and let the mixture sit for 5 minutes; the breadcrumbs will absorb the liquid.
- Gently Mix Ground Beef: Add the ground beef to the bowl with the breadcrumb mixture. Using clean hands, gently combine the ingredients just until everything is incorporated. Avoid overmixing, as this can lead to a tough and dry meatloaf.
- Form the Loaf: Shape the meat mixture into an oblong loaf, about 9 inches long and 4-5 inches wide, directly on the prepared baking sheet. (If using a loaf pan, gently press the mixture evenly into the pan.)
Instruction Group: Glazing & Baking
- Prepare Glaze: In a small bowl, whisk together the ½ cup ketchup, brown sugar, yellow mustard, and garlic powder for the glaze until smooth.
- Initial Glaze & Bake: Spread about half of the prepared glaze evenly over the top and sides of the meatloaf loaf. Place the meatloaf in the preheated oven and bake for 45 minutes.
- Final Glaze & Finish: After 45 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and continue baking for another 15-25 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part of the loaf. The glaze should be beautifully caramelized.
Instruction Group: Resting & Serving
- Rest Before Slicing: Once the meatloaf reaches the correct internal temperature, remove it from the oven and let it rest for at least 10-15 minutes before slicing. This crucial step allows the juices to redistribute, ensuring a wonderfully moist and tender result.
- Serve: Slice into generous portions and serve hot with your favorite side dishes.
Notes
Do NOT Overmix! This is the most crucial tip. Gentle mixing ensures a tender, not tough, meatloaf.
Use a Meat Thermometer: Always cook to an internal temperature of 160°F (71°C) for ground beef. This guarantees safety and perfect doneness.
Let it Rest: Resting for 10-15 minutes after baking allows juices to redistribute, keeping your meatloaf moist and preventing it from crumbling when sliced.
Right Fat Content: Use 85/15 ground beef for the best balance of flavor and moisture.
Sauté Aromatics: Pre-cooking onions and garlic enhances their flavor and ensures a smoother texture.
Breadcrumb Alternatives: If making a meatloaf without breadcrumbs, you can use crushed crackers, quick oats, or finely grated and squeezed vegetables (like zucchini) as substitutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American