A classic homemade meatloaf makes the perfect dinner any night of the week. Each bite brings perfectly seasoned flavors and a juicy texture, topped with a rich tomato glaze you'll love. Pair it with mashed potatoes and green beans for dinner, or save some for sandwiches the next day - this recipe won't disappoint.
The Perfect Homemade Meatloaf
A good meatloaf brings comfort to any table. This recipe combines tender beef, soft onions, and Worcestershire sauce, finished with a sweet and tangy glaze that ties everything together. It's simple enough for first-time cooks but tastes like you've been making it for years. Once you try it, you'll see why this dinner classic has stuck around so long.
What You'll Need
- Large Egg: Keeps everything together while baking. For an egg-free option, mix ground flaxseed with water.
- Milk: Keeps the meatloaf moist and tender. Regular milk works best, but unsweetened almond milk works too.
- Worcestershire Sauce: Adds rich flavor. Swap with soy sauce or balsamic vinegar if needed.
- Plain Breadcrumbs: Helps bind everything together. Crushed crackers or oats work as backups.
- Italian Seasoning: Adds herb flavor. Mix dried basil, oregano, and thyme as an alternative.
- Garlic Powder: Gives subtle flavor throughout. Fresh minced garlic works too.
- Salt: Brings out the meat's natural taste. Add to your preference.
- Black Pepper: Adds a warm kick. Fresh cracked tastes best, but ground works fine.
- Minced Onion: Adds flavor and moisture. Try shallots or scallions for a lighter taste.
- Ground Beef (85/15): The main ingredient. This mix gives good flavor without too much fat.
- Ketchup: Makes the glaze sweet and tangy. BBQ sauce works for a different taste.
- Brown Sugar: Helps the glaze caramelize. Honey makes a good substitute.
- Yellow Mustard: Adds tang to the glaze. Dijon works too.
How to Make It
- Heat the Oven:
- Set to 350ºF. Use an oven thermometer for accuracy.
- Mix Wet Ingredients:
- Whisk egg, milk, and Worcestershire sauce in a bowl until smooth.
- Mix Dry Ingredients:
- Combine breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in another bowl.
- Prepare Onion:
- Chop the onion into small pieces to help the meatloaf stay together.
- Mix Everything:
- Put beef, egg mix, breadcrumb mix, and onion in a large bowl. Mix with your hands until combined, but don't overmix.
- Shape:
- Put meat on a baking dish. Form into a loaf about 4 inches wide, 8 inches long, and 2 inches tall. Wet hands prevent sticking.
- Make Glaze:
- Mix ketchup, brown sugar, Worcestershire sauce, and mustard in a bowl.
- Add Glaze:
- Spread evenly over the meatloaf.
- Bake:
- Cook for 50-55 minutes until internal temperature reads 165ºF.
- Rest:
- Let sit 5-10 minutes before cutting. This keeps the juices inside.
What Makes This Recipe Special
Some people doubt meatloaf until they try a good one. This recipe turns skeptics into fans with its perfect texture and flavor. The glaze adds just enough sweetness, and the meat stays juicy throughout. It tastes even better next to mashed potatoes and green beans, making a complete meal everyone enjoys.
Important Ingredients
This recipe uses basic ingredients that work together perfectly. Ground beef with 85/15 fat content gives the right flavor and moisture. Onions add taste, while breadcrumbs, milk, and eggs keep everything moist and together. Simple seasonings bring out the meat's flavor without overdoing it. The glaze mixes ketchup, brown sugar, and mustard for the perfect topping.
Why Milk Matters
Adding milk might seem odd, but it makes a big difference. It soaks into the breadcrumbs, keeping the meatloaf moist while it cooks. Skip the milk, and you'll end up with dry, dense meatloaf. Non-dairy milk works just as well if you need it.
Picking Your Pan
You can use a loaf pan or baking sheet - both work well. A baking sheet lets moisture escape better, keeping the meatloaf from getting soggy. A loaf pan gives neater edges and a more traditional shape. Choose what works best for your kitchen.
Keeping Your Meatloaf Together
Nobody wants their meatloaf falling apart. Use finely ground beef and chop your onions small. Mix the egg and breadcrumbs evenly throughout. These simple steps keep your meatloaf firm for perfect slices every time.
Frequently Asked Questions
- Which ground beef should I buy?
Get the 85/15 mix - it makes the meatloaf nice and juicy without being too greasy.
- Can I make it ahead?
Yeah! Shape it the day before, cover it up and stick it in the fridge. Makes dinner prep way easier.
- How do I know it's done?
Stick a meat thermometer in - you want it to hit 165°F. Or just cut into the middle - it should be brown, not pink.
- Can I freeze what's left?
For sure! Wrap the slices in plastic and foil, or put them in a container. They'll last about 3 months in the freezer.
- What should I serve with it?
Mashed potatoes are always good. Or try some steamed veggies or a fresh salad. Mac and cheese works great too.
- Any tricks for cutting nice slices?
Let it sit for 10-15 minutes after baking. Makes it way easier to cut. A bread knife works best.
- My kids don't like ketchup - what else can I put on top?
Try BBQ sauce instead, or mix honey with mustard. Regular gravy's good too.
- How can I make sure it stays moist?
Don't pack the meat too tight when you're shaping it. And don't overcook it - that's usually what makes it dry.
- What if I don't have breadcrumbs?
Crushed crackers work just as well. Even oatmeal does the job if you're in a pinch.
Some more ideas
Got ground beef and breadcrumbs? You can make so many good things. Try rolling meatballs and adding marinara sauce. Or make shepherd's pie - just layer the meat with vegetables and mashed potatoes on top. Want something else? Make hamburger steaks with onions and gravy. Each recipe uses the same basic ingredients but turns out totally different.