What Makes Meatloaf Recipe So Special
Is there anything more comforting than walking into a home where a meatloaf is in the oven? That incredible aroma of savory beef, sweet onions, and tangy glaze wafting through the air promises a meal made with love. It’s the taste of my childhood, of coming home after school, and it’s a feeling I’ve carried with me into my own kitchen all these years later.
I’ve learned a secret or two along the way, like what truly makes a moist meatloaf and how to keep it from falling apart on the plate. This recipe is my heart on a platter—a perfect, easy meatloaf that’s both timeless and wonderfully simple to make. It’s the best meatloaf for a busy weeknight or a leisurely Sunday supper.
Table of Contents
Table of Contents
Ingredients You’ll Need
This traditional meatloaf uses simple, honest ingredients that work together in the most beautiful way. Here’s what you’ll need for this delightful homemade meatloaf:
- 1 ½ pounds lean ground beef
- 1 cup plain breadcrumbs
- 1 large onion, finely chopped
- 2 large eggs, lightly beaten
- ¾ cup milk
- ⅓ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
Estimated Prep & Cook Time for Meatloaf Recipe
This easy meatloaf recipe comes together without a fuss. From mixing bowl to dinner table, here’s your timeline:
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 1 hour 15 minutes (plus 10 minutes resting)
Step-by-Step Instructions
Follow these simple steps to create the most flavorful and tender ground beef meatloaf. It’s easier than you think!
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan. This little step ensures your beautiful meatloaf will slide right out after baking.
2. Combine the Base
In a large bowl, combine the ground beef, breadcrumbs, and chopped onion. I find using my hands here is the best way to get everything evenly distributed without overworking the meat.
3. Whisk the Wet Mix
In a separate small bowl, whisk together the eggs, milk, ketchup, Worcestershire sauce, garlic powder, thyme, salt, and pepper. This savory liquid is the secret to a wonderfully moist meatloaf!
4. Bring It All Together
Pour the wet mixture over the meat mixture. Use your hands to mix everything together until just combined; avoid overmixing. This is the key to a tender texture.
5. Shape the Loaf
Transfer the meat mixture to the prepared loaf pan and press it down evenly. A nice, tight pack helps our traditional meatloaf hold its classic shape.
6. Make the Glaze
In a small bowl, stir together the ketchup, brown sugar, and mustard for the glaze. This sweet and tangy topping is what makes the best meatloaf truly unforgettable.
7. Add the Finishing Touch
Spread the glaze evenly over the top of the meatloaf. Don’t be shy—cover every last inch!
8. Bake to Perfection
Bake for 55-65 minutes, or until the internal temperature reaches 160°F. Let it rest for 10 minutes before slicing. This rest time is non-negotiable for a juicy result!
Pro Tips & Tasty Tweaks
Over the years, I’ve played with this homemade meatloaf recipe more times than I can count. Here are a few of my favorite little twists and tips.
- Flavor Swap: Try using crushed saltine crackers or quick oats instead of breadcrumbs for a delightful texture change.
- Diet Tweak: For a lighter version, you can use ground turkey instead of beef and low-sugar ketchup.
- Prep Fix: If you’re short on time, you can mix the meatloaf, shape it in the pan, cover it, and refrigerate it for up to 8 hours before baking.
- Storage Tip: Leftovers make the most incredible sandwiches the next day. Just slice it cold and layer it between two pieces of soft white bread with a swipe of mayo.
Healthier Alternatives for Meatloaf Recipe
I often get asked, “Can I make this meatloaf recipe healthier?” Absolutely! This dish is wonderfully adaptable. For a leaner option, swap the ground beef for a 50/50 mix of lean ground turkey and lean ground beef.
You can use whole-wheat breadcrumbs or even rolled oats instead of plain breadcrumbs for added fiber. If you’re watching your sugar intake, the brown sugar in the glaze can be reduced by half or swapped for a sugar alternative that measures like brown sugar.
How to Serve Meatloaf Recipe
In my house, serving this meatloaf recipe is a ritual. I love to let it rest on the stovetop for those ten minutes while I put the final touches on the sides. It fills the kitchen with such an anxious, happy anticipation.
I always serve thick, warm slices alongside a mountain of creamy mashed potatoes and buttery steamed green beans. A simple side salad with a sharp vinaigrette cuts through the richness beautifully. For a true trip down memory lane, serve it with a tall glass of iced tea or a light red wine.
Frequently Asked Questions
What is the secret to making a moist meatloaf?
The true secret to a moist meatloaf is the combination of milk and eggs, which act as tenderizers. Also, avoid overmixing the meat and using very lean beef, as a little fat adds juiciness and flavor.
How long should I bake a meatloaf per pound?
A good rule of thumb is to bake a meatloaf for about 35-45 minutes per pound in a 375°F oven. However, the only true way to know it’s done is by checking that the internal temperature has reached 160°F.
What is the best type of meat to use for meatloaf?
For the best meatloaf, I prefer using lean ground beef (85/15 or 90/10). This provides enough fat for flavor and moisture without being too greasy. A mix of beef and pork is also a lovely traditional choice.
Can I make meatloaf without using breadcrumbs?
You certainly can! Breadcrumbs are a binder, but you can substitute them with an equal amount of rolled oats, crushed crackers, or even cooked rice. It will change the texture slightly, but it will still be delicious.
How do you keep meatloaf from falling apart?
To keep your meatloaf from falling apart, ensure you have enough binder (like breadcrumbs and egg) in your mixture. Letting the meatloaf rest for a full 10 minutes after it comes out of the oven is the most important step for clean slices.
Is it better to cook meatloaf covered or uncovered?
It’s best to cook meatloaf uncovered. This allows the top to develop that delicious, caramelized glaze. If you notice it browning too quickly, you can tent it loosely with foil for the last 15 minutes of cooking.
What are some good side dishes to serve with meatloaf?
Classic sides are always the best! Creamy mashed potatoes, buttery corn, green beans, glazed carrots, or a simple garden salad are all perfect companions for this hearty main dish.
