Few other dishes bring me as much nostalgia and joy the way a hefty slice of meatloaf does. With juicy bites and a flavorful yet simple sauce on top, this recipe will take you back to golden memories and a full and happy stomach.
Though a homemade meatloaf recipe can seem complex, this recipe is uncomplicated and utilizes simple ingredients while still boasting the mouthwatering flavor and satisfaction that you know and love. With a perfectly sweet and tangy glaze, this meatloaf is truly a classic to appreciate. For more comforting main dish recipes, try my oven fried chicken recipe, shepherd’s pie, or chicken pot pie recipe.
What You Need to Make This Recipe
Ground Beef – choose 90/10 ground beef if possible for moist but not excessively oily loaf. Ground chuck can work, though you may want to drain extra fat off after baking if using a higher fat percentage of meat.
Eggs – help bind all of the ingredients together. Lightly beat the eggs before stirring them into the meat mixture, ensuring that they combine well.
Panko Breadcrumbs – panko is a variety of bread crumbs that originated in Japan but now can be found in most major grocery stores. Panko provides a tender texture and helps retain moisture. If you cannot find panko, traditional dry or fresh breadcrumbs can be substituted in a 1:1 ratio.
Milk – opt for whole milk for the best flavor. 1% or 2% can suffice, but the fat in whole milk contributes undeniable moisture.
Italian Seasoning – aromatic flavor to complement the ground beef, along with salt and pepper. Choose your favorite store-bought variety or make your own homemade Italian seasoning blend.
Worcestershire Sauce – Though you don’t need more than a couple of tablespoons, Worcestershire sauce is a key component to a traditional meatloaf recipe that is critical for adding depth of flavor.
How to Make Meatloaf
1. Preheat the oven to 375°F. Grease a 9×5-inch loaf pan with cooking spray. In a large bowl, combine the ground beef, ketchup spices, garlic, onion, milk, and eggs.
2. Sprinkle the breadcrumbs on top of the meat mixture.
3. In a large bowl, stir together all of the ingredients until evenly combined.
4. Press the ground beef mixture into an even layer in the prepared pan. Place the pan on a small, rimmed baking sheet. Bake for 40 minutes.
5. While the meatloaf is baking, in a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce until well combined.
6. After 40 minutes of baking, spread the sauce in an even layer over the loaf. Continue baking until a meat thermometer inserted into the center registers an internal temperature of 160°F, or for 10 to 15 minutes more. Let rest for 10 minutes before slicing.
Pro Tips For Making This Recipe
- Don’t overmix the meat mixture. Combine the ground beef and seasonings well enough for even distribution of the ingredients, but overmixing will leave you with a dense meatloaf.
- Rest the meatloaf before serving. Once it’s out of the oven, allow the loaf to rest for 10 minutes to ensure the juices are fully reabsorbed and the meatloaf cools slightly so it won’t fall apart while slicing.
- If necessary, cover the pan towards the end of baking. Keep an eye on the meatloaf after spreading on the sauce and returning to the oven. If the sauce starts to brown or burn, cover the loaf pan loosely with aluminum foil for the remaining baking time.
- Use lean ground beef. Selecting a lower fat content of ground beef is so important for meatloaf. You want a little fat to create that moisture, but you don’t want your meat mixture to be drowning in fat while cooking. If your only option is a higher fat-content beef, you may need to drain off excess fat after baking.
- Onion texture. If you like a little crunch from your onions, you can cut them slightly larger, but if you’d like them to sort of melt into the meat and flavor, you should aim to cut them as small as possible, or even grate them.
- Optional variations. I recommend using fresh garlic and onion, but you can substitute garlic powder and onion powder if needed. You will need 1 teaspoon of each seasoning. For a twist on the glaze, substitute all or part of the ketchup for a thick, sweet bbq sauce.
Frequently Asked Questions
Leftover meatloaf can be refrigerated in an airtight container or wrapped in plastic wrap for 4-5 days. If freezing, slice the meatloaf for easier thawing and store it in a freezer-safe container for up to 3 months. Reheat in the oven or microwave until heated through.
Meatloaf tastes wonderful with just about anything. This versatile entree can be eaten with your choice of favorite side dishes. Some of my favorite comfort pairings are mashed potatoes, creamed spinach, blanched green beans, or corn casserole.
To ensure that you have moist meatloaf, never skip the milk and always use whole milk. Without it, the meatloaf will be dry and dense. The breadcrumbs also make a huge difference. They absorb moisture, holding onto it so the meatloaf doesn’t lose it during baking. They also help keep the texture lighter so you don’t end up with a dense, tough loaf. For a gluten-free version, use gluten-free panko. The other wet ingredients, like eggs, ketchup, and Worcestershire sauce, keep the meat juicy and flavorful, but milk and breadcrumbs help to lock in the moisture.
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If you’ve tried this meatloaf recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Meatloaf
Equipment
- Mixing Bowls
- 9×5 inch loaf pan
Ingredients
For the Meatloaf:
- 2 pounds ground beef (90/10) (900g)
- 1 small onion finely chopped (174g/about 1 cup)
- 3 garlic cloves minced (about 1 tablespoon)
- 2 large eggs lightly beaten
- ⅓ cup milk (80 mL)
- ¾ cup panko breadcrumbs (55 g)
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
For the Sauce:
- ¾ cup ketchup (198 g)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
For the Meatloaf:
- Preheat the oven to 375°F. Grease a 9×5-inch loaf pan with cooking spray.
- In a large mixing bowl, stir together all of the meatloaf ingredients until evenly combined. Press into an even layer in the prepared pan. Place the pan on a small, rimmed baking sheet.
- Bake for 40 minutes.
For the Sauce:
- While the meatloaf is baking, in a small bowl, stir together all of the sauce ingredients until well combined.
- After 40 minutes, spread the sauce in an even layer over the meatloaf. Continue baking until a thermometer inserted into the center registers 160°F, 10 to 15 minutes more. Let rest for 10 minutes before slicing.
Notes
- Don’t overmix the meat mixture. Combine the ground beef and seasonings well enough for even distribution of the ingredients, but overmixing will leave you with a dense meatloaf.
- Rest the meatloaf before serving. Once it’s out of the oven, allow the loaf to rest for 10 minutes to ensure the juices are fully reabsorbed and the meatloaf cools slightly so it won’t fall apart while slicing.
- If necessary, cover the pan towards the end of baking. Keep an eye on the meatloaf after spreading on the sauce and returning to the oven. If the sauce starts to brown or burn, cover the loaf pan loosely with aluminum foil for the remaining baking time.
- Use lean ground beef. Selecting a lower fat content of ground beef is so important for meatloaf. You want a little fat to create that moisture, but you don’t want your meat mixture to be drowning in fat while cooking. If your only option is a higher fat-content beef, you may need to drain off excess fat after baking.
- Onion texture. If you like a little crunch from your onions, you can cut them slightly larger, but if you’d like them to sort of melt into the meat and flavor, you should aim to cut them as small as possible, or even grate them.
- Optional variations. I recommend using fresh garlic and onion, but you can substitute garlic powder and onion powder if needed. You will need 1 teaspoon of each seasoning. For a twist on the glaze, substitute all or part of the ketchup for a thick, sweet bbq sauce.
