Recipes For Meatloaf

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.

During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.

There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.

But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.

There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:

My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:

Classic Meatloaf

This classic meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

Prep: 15min

Total: 65min

Yield: 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 204 kcal, Carbohydrate 10 g, Protein 15 g, Fat 11 g, Sodium 465 mg, Fiber 1 g

Ingredients:

• 1 large egg ($0.21)
• 1/3 cup milk ($0.14)
• 1 tsp Worcestershire sauce ($0.02)
• 1/2 cup plain breadcrumbs ($0.32)
• 1 tsp Italian seasoning ($0.10)
• 1/2 tsp garlic powder ($0.05)
• 1 tsp salt ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/2 cup minced onion ($0.14)
• 1.5 lbs. ground beef (85/15) ($8.03)
• 1/2 cup ketchup ($0.40)
• 1 Tbsp brown sugar ($0.02)
• 1 Tbsp Worcestershire sauce ($0.06)
• 1 tsp yellow mustard ($0.03)

Instruction:

1. Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
2. Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
3. Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
4. In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
5. Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.

Classic Beef Meatloaf

What’s better than a hearty meatloaf? This is a recipe that’s easy and foolproof. No bells and whistles – just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Total: 75min

Yield: Makes 6 servings

Nutrition Facts: calories 280

Ingredients:

• 1-1/2 pounds Ground Beef (93% lean or leaner)
• 3/4 cup panko bread crumbs
• 3/4 cup ketchup, divided
• 1/2 cup minced onion
• 1 egg
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon salt

Instruction:

1. Preheat oven to 350°F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.
2. Place on upper oven rack in 350°F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160°F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Meatloaf Recipe with the Best Glaze

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Prep: 10min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 344 kcal, Carbohydrate 18 g, Protein 24 g, Fat 18 g, Saturated Fat 7 g, Cholesterol 118 mg, Sodium 910 mg, Sugar 11 g, servingSize 1 serving

Ingredients:

• 2 lbs ground beef (85% or 90% lean)
• 1 med onion (finely chopped)
• 2 large eggs
• 3 garlic cloves (minced)
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley (finely chopped)
• 3/4 cup Panko breadcrumbs
• 1/3 cup milk
• 1 ½ tsp salt (or to taste)
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika
• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt

Instruction:

1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

The Perfect Meatloaf Recipe – 3 Secrets to the Best Meatloaf Ever

FAQ

What is the secret to moist meatloaf?

Is it better to cook meatloaf covered or uncovered?

What ingredient keeps meatloaf from falling apart?

Is it better to cook meatloaf at 350 or 375?

What can you put under meatloaf to soak up grease?