A loaf of meat might sound odd, but this easy meatloaf—moistened with milk, bound with breadcrumbs, and glazed with sweet-tangy ketchup—turns skeptics into fans and makes the best leftover sandwiches.
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. This easy meatloaf is 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 easy meatloaf recipe is the traditional homemade 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!
Ground Beef: Ground beef is the base for this recipe and I suggest using 80/20 (20% fat) ground beef. The fat gives flavor and keeps everything moist.
Onion: Onions add a wonderfully subtle savory flavor.
Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as it bakes, keeping the loaf super tender and moist.
Milk: Milk adds moisture and flavor to the meatloaf.
Egg: Egg acts as a binder so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
Seasoning: I season this easy meatloaf simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze or meatloaf sauce. It offers a deliciously savory umami flavor with just a hint of sweetness.
Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the loaf.
Brown Sugar: I add a little brown sugar to help balance the ketchup’s acidity and give the meatloaf sauce its beautifully glossy finish.
Yellow Mustard: Mustard adds depth and savory flavor to the glaze.
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, 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.
Here are some simple tips to help you make a meatloaf that slices beautifully and stays together. Try using a recipe with the right amount of binders like egg and breadcrumbs, which act as the glue to keep everything intact. Choosing ground beef that's finely ground or double ground can make a big difference, as coarser ground beef might not mix as well and could crumble when sliced. Also, try to mince the onion as finely as possible—large pieces can make it harder for the loaf to hold its shape.
My favorite pairings for meatloaf are what I have pictured here, Mashed Potatoes and Steamed Green Beans. But I don’t limit myself to just these sides! I sometimes swap out the green beans with another vegetable, like Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. And I’d never say no to a filling, starchy side dish like Macaroni and Cheese, Potato Salad, or Garlic Bread in place of my usual mashed potatoes. I’m not picky. ;)
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.
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.
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.
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.
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.
Equipment
Meat Thermometer, Small Roasting Pan, Measuring Cups & Spoons
Serving | Calories | Carbohydrates | Protein | Fat | Sodium | Fiber |
|---|---|---|---|---|---|---|
1 slice | 328 kcal | 15 g | 19 g | 21 g | 676 mg | 1 g |
