Meatloaf Recipe: The Ultimate Guide in 4 Easy Steps
This ultimate meatloaf recipe delivers a perfectly moist, incredibly flavorful, and beautifully glazed loaf every single time. A proven 4-step method to master this iconic family dinner and avoid the number one complaint: dryness.
Equipment
- Large mixing bowl For gently combining the meatloaf ingredients without overworking them.
- baking sheet Used to cook the onions and garlic to build the flavor base.
- baking sheet Recommended for an even bake and a better crust. Line with foil for easy cleanup.
- Small Bowl Perfect for whisking together the ingredients for the signature glaze.
- Pastry brush Optional, but helpful for applying the glaze evenly over the loaf.
Ingredients
- For the Meatloaf:
- 2 lbs Ground Beef 80/20 is recommended for moisture
- 1 cup Plain Breadcrumbs
- 1 medium Yellow Onion finely diced
- 2/3 cup Whole Milk
- 2 large Eggs lightly beaten
- 2 cloves Garlic minced
- 2 tbsp Ketchup
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- 1/2 tsp Black Pepper
- For the Signature Glaze:
- 3/4 cup Ketchup
- 2 tbsp Brown Sugar packed
- 1 tbsp Apple Cider Vinegar
Instructions
- Create the Flavor Foundation: In a large bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes to create a panade. Meanwhile, sauté the diced onion in a pan until soft (about 5 mins), then add the minced garlic and cook for 1 more minute.
- Add the cooked onions, beaten eggs, 2 tbsp ketchup, Worcestershire sauce, salt, and pepper to the panade. Mix until everything is well combined.
- Combine the Meat: Add the ground beef to the bowl. Using your hands, gently mix until just combined. Be careful not to overwork the meat to ensure a tender loaf.
- Bake the Loaf: Preheat your oven to 375°F (190°C). Shape the mixture into a 9x5 inch loaf on a foil-lined baking sheet. Bake for 40 minutes.
- Prepare and Apply Glaze: While the meatloaf bakes, whisk together the 3/4 cup ketchup, brown sugar, and apple cider vinegar in a small bowl.
- After 40 minutes, remove the meatloaf and brush half of the glaze evenly over the top and sides.
- Return the loaf to the oven and bake for another 15-20 minutes. Brush with the remaining glaze during the last 5 minutes of cooking. The internal temperature should reach 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This is crucial for keeping it juicy.
Notes
- Do Not Overmix: The most critical step for a tender meatloaf is to mix the ground beef gently and only until the ingredients are combined.
- Let It Rest: Allowing the meatloaf to rest for 10 minutes before slicing is essential. This allows the juices to redistribute, ensuring every slice is moist.
- Baking Sheet is Best: Using a baking sheet instead of a loaf pan allows the exterior to form a delicious crust and prevents the bottom from getting soggy.