By Toni Oliver - 03/12/2025
This classic meatloaf recipe is a comforting dish made with ground beef, breadcrumbs, and seasonings, topped with a flavorful tomato glaze. It is juicy, tender, and perfect for a family dinner.
Preheat your oven to 180°C (350°F). In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix everything until well combined but avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it in a greased baking dish. In a separate small bowl, mix ketchup, brown sugar, and mustard to create the glaze. Spread half of the glaze evenly over the top of the meatloaf.
Bake for 45 minutes, then spread the remaining glaze over the meatloaf. Continue baking for another 15 minutes or until the internal temperature reaches 75°C (165°F). Remove from the oven and let it rest for 10 minutes before slicing. Serve warm with mashed potatoes or steamed vegetables.
A great meatloaf is all about balance. The key to a juicy texture is the right proportion of meat, fat, and binding ingredients like eggs and breadcrumbs. The addition of milk helps maintain moisture, while onions and garlic provide depth of flavor. Avoid overmixing, as it can make the meatloaf dense and tough. Baking at the right temperature ensures even cooking and prevents it from drying out. Letting it rest before slicing allows the juices to redistribute, keeping every bite tender.
The glaze on top of the meatloaf isn’t just for looks; it adds a tangy sweetness that enhances the overall taste. A simple combination of ketchup, brown sugar, and mustard provides the perfect balance of sweet, savory, and slightly tangy notes. Applying the glaze in two stages helps build up layers of flavor—adding some before baking and brushing more on towards the end gives the meatloaf its signature caramelized finish.
Meatloaf pairs wonderfully with a variety of sides. Mashed potatoes with a touch of butter and garlic provide a creamy contrast to the hearty texture of the meatloaf. Roasted vegetables, such as carrots and Brussels sprouts, add a nutritious and flavorful touch. A fresh green salad with a tangy vinaigrette helps balance out the richness. For a classic touch, serve it with buttered dinner rolls or cornbread to soak up the delicious juices.
The key to keeping meatloaf intact is using the right binders. Eggs and breadcrumbs work together to hold the meat mixture together. Make sure to mix them well with the meat but avoid overmixing, as it can make the meatloaf dense. Letting it rest before slicing also helps it hold its shape.
Yes! While beef is the most common choice, you can use ground turkey, chicken, pork, or a mix of meats. Keep in mind that leaner meats may require additional fat, such as olive oil or butter, to keep the meatloaf moist and prevent it from drying out.
Dry meatloaf is often the result of overbaking or using very lean meat without added moisture. Use a meat with at least 15% fat content and include ingredients like milk, eggs, or broth. Covering the meatloaf with foil during the first half of baking can also help retain moisture.
Absolutely! You can prepare the meat mixture and shape it into a loaf, then refrigerate it for up to 24 hours before baking. You can also freeze an unbaked meatloaf and bake it directly from frozen, adding extra time to ensure it cooks through properly.
If you don't have breadcrumbs, you can use crushed crackers, rolled oats, panko, or even cooked rice as a binder. These alternatives help absorb moisture and keep the meatloaf from becoming too dense while maintaining its structure.
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