introduction
This meatloaf recipe makes a classic, tasty dinner that is simple to cook. It uses common ingredients and gives a moist, flavorful loaf. If you like small changes, you can also try an easy parmesan meatloaf recipe for a different cheese-forward flavor.
why make this recipe
This recipe is easy and uses simple steps. You can cook it in one pan and feed a family. The glaze adds a sweet and tangy finish that many people like. It also stores well for leftovers.
how to make Meatloaf Recipe
Follow the steps in order. Saute the onions first so they soften and add flavor. Mix the meat gently so the loaf stays tender. Bake it until the center reaches 160°F, then rest it so slices hold their shape. Add the glaze near the end so it does not burn.
Ingredients :
- 2 lbs ground beef (85% or 80% lean*)
- 1 med onion ((1 cup), finely chopped)
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves (minced)
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley (finely chopped)
- 3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)
- 1/3 cup milk
- 1 tsp salt (or to taste)
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Directions :
- Prep – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Sautee Onions – Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
- Make the Sauce – In a small bowl, add the sauce ingredients and stir to combine.
- Add the Glaze – Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
how to serve Meatloaf Recipe
Slice the meatloaf after it rests for 10-15 minutes. Serve with mashed potatoes, steamed vegetables, or a simple salad. Spoon some extra pan juices or warmed glaze over each slice for more flavor.
how to store Meatloaf Recipe
Cool the leftover meatloaf to room temperature no more than two hours after cooking. Wrap tightly in foil or place in an airtight container. Store in the fridge for 3–4 days. To freeze, wrap well and freeze up to 3 months. Thaw in the fridge before reheating.
tips to make Meatloaf Recipe
- Do not overmix the meat; mix just until combined to keep the loaf tender.
- Use an instant-read thermometer to check for 160°F center.
- Let the meatloaf rest before slicing to keep slices neat.
- If you want extra moisture, add a tablespoon of Worcestershire sauce or an extra egg yolk.
variation (if any)
- Swap ground beef for half beef and half pork for a richer flavor.
- Add 1/2 cup grated Parmesan to the meat mixture for a cheesy note.
- Stir in 1/2 cup finely chopped bell pepper or cooked mushrooms for more veggies.
FAQs
Q: Can I use only lean ground beef?
A: Yes, but very lean beef can dry out. If you use 90% lean, add a little extra milk or an extra egg to keep it moist.
Q: Can I make the meatloaf ahead of time?
A: Yes. Mix and shape the loaf, then cover and refrigerate for up to 24 hours before baking. You can also bake it fully, cool, and reheat later.
Q: How do I reheat leftover slices?
A: Reheat in a 350°F oven covered with foil for 15-20 minutes, or microwave individual slices until hot.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers instead of Panko.
Q: What if my glaze burns?
A: If the glaze browns too fast, cover the meatloaf loosely with foil and finish cooking until the center reaches 160°F.
Classic Meatloaf
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Description
This meatloaf recipe is a classic, tasty dinner that is simple to cook and uses common ingredients for a moist, flavorful loaf.
Ingredients
- 2 lbs ground beef (85% or 80% lean)
- 1 medium onion (1 cup, finely chopped)
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves (minced)
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley (finely chopped)
- 3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)
- 1/3 cup milk
- 1 tsp salt (or to taste)
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 3/4 cup ketchup (for glaze)
- 1 ½ tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep: Line a rimmed baking sheet with parchment paper or foil for easier cleanup and preheat the oven to 350°F.
- Sautee Onions: In a medium skillet over medium heat, add 1 tsp oil and chopped onion. Sauté for 5-7 minutes until softened and golden. Transfer to a plate to cool.
- Make the Meatloaf Mixture: In a large bowl, add all of the meatloaf ingredients and mix just until well combined.
- Shape Meatloaf and Bake: Add the meat mixture to the pan and shape it into a loaf. Bake uncovered at 350°F for 40 minutes.
- Make the Sauce: In a small bowl, combine the sauce ingredients.
- Add the Glaze: Spread the sauce over the meatloaf. Return to the oven and bake for an additional 20 minutes or until the internal temperature reaches 160°F. Let rest for 10-15 minutes before slicing.
Notes
For added moisture, try including Worcestershire sauce or an extra egg yolk in the mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
