Meatloaf Recipe

This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love. The combination of savory beef and the sticky glaze creates that nostalgic comfort food experience that brings my family running to the table every time I make it.

This meatloaf recipe became my signature dish after I perfected it during a particularly cold winter when comfort food was essential. My children now request it for their birthday dinners, which tells you everything you need to know about how delicious it is.

Ingredients

• Ground beef: 85% or 80% lean provides the perfect fat content for a juicy meatloaf that holds together
• Onion: Finely chopped adds essential flavor and moisture when sautéed first
• Eggs: Work as the crucial binding agent that keeps everything together
• Garlic cloves: Freshly minced offer aromatic depth that dried garlic simply cannot match
• Panko breadcrumbs: Create a lighter texture than regular breadcrumbs
• Milk: Helps soften the breadcrumbs and adds moisture
• Italian seasoning: Provides a balanced herb blend in one convenient ingredient
• Ketchup: Forms the base of both the meat mixture and glaze for consistent flavor
• Brown sugar: In the glaze caramelizes beautifully in the oven
• White vinegar: Balances the sweetness with a subtle tang

Step-by-Step Instructions

Prepare Your Workspace:

Line a rimmed baking sheet with parchment paper or foil to make cleanup effortless. Preheat your oven to 350°F so it reaches the perfect temperature while you prepare the meatloaf. Having everything ready before you begin makes the process smooth and enjoyable.

Sauté The Onions:

Heat a medium skillet over medium heat and add the oil and finely chopped onion. Cook them for 5 to 7 minutes, stirring occasionally until they become soft and golden. This crucial step removes the harsh raw onion flavor and adds a sweet depth to your meatloaf. Allow them to cool slightly before adding to your meat mixture.

Mix The Meatloaf:

In a large bowl combine all meatloaf ingredients including the cooled sautéed onions. Mix everything gently with your hands just until combined. The warmth of your hands helps incorporate everything evenly without overworking the meat. Stop mixing as soon as ingredients are distributed to ensure a tender final texture.

Shape And Initial Bake:

Transfer the meat mixture to your prepared baking sheet and shape it into a loaf approximately 8 inches long, 4 inches wide and 3 inches tall. This shape ensures even cooking throughout. Bake uncovered at 350°F for 40 minutes which partially cooks the meatloaf before adding the glaze.

Prepare The Glaze:

While the meatloaf bakes, combine all sauce ingredients in a small bowl. Stir until the brown sugar dissolves completely and the mixture looks smooth and glossy. This tangy sweet glaze will create the signature caramelized top that makes this meatloaf memorable.

Glaze And Finish Baking:

After the initial baking period, remove the meatloaf from the oven and spread the prepared glaze evenly over the top and sides. Return it to the oven for about 20 more minutes or until the internal temperature reaches 160°F. The glaze will become sticky and slightly charred at the edges creating incredible flavor.

Rest Before Serving:

Allow the finished meatloaf to rest for 10 to 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat making it easier to slice and ensuring each piece stays moist and doesn't crumble apart. Use a sharp knife for clean slices.

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The brown sugar in the glaze is my secret ingredient that transforms this from a good meatloaf to an exceptional one. It creates that perfect sticky sweet exterior that contrasts beautifully with the savory meat. My grandmother taught me this trick when I was just learning to cook, and it's become my signature touch that everyone comments on.

Make Ahead Instructions

You can prepare this meatloaf up to 24 hours before baking. Shape the meat mixture on the baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator while the oven preheats to take the chill off. You may need to add 5 to 10 minutes to the baking time for a chilled meatloaf. The glaze can also be mixed ahead and stored separately in the refrigerator.

Storage and Reheating

Once completely cooled, store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. For longer storage, slice the cooled meatloaf and freeze individual portions wrapped in plastic wrap then placed in freezer bags for up to 3 months. For best results, thaw overnight in the refrigerator before reheating. Warm meatloaf in a 325°F oven covered with foil until heated through, about 15 minutes, or microwave individual slices for about 1 minute.

Perfect Meatloaf Texture Tips

The key to perfect meatloaf texture lies in handling the meat properly. Overmixing is the most common mistake that results in a dense, tough meatloaf. When combining ingredients, mix just until everything is incorporated evenly. Using 85% lean beef provides enough fat to keep the meatloaf juicy without becoming greasy. The combination of breadcrumbs and milk creates a panade that helps retain moisture throughout cooking. Let the meatloaf rest before slicing to allow proteins to relax and juices to redistribute.

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Serving Suggestions

This meatloaf pairs wonderfully with classic comfort food sides. Creamy mashed potatoes make the perfect companion to soak up the delicious meatloaf glaze. For vegetables, consider roasted broccoli, glazed carrots, or a simple green salad with a light vinaigrette. If you want to complete the nostalgic meal, dinner rolls or fresh bread with butter complement the flavors perfectly. For a dinner party presentation, serve slices of meatloaf on a platter garnished with fresh parsley and surrounded by the sides.

Frequently Asked Questions

→ What makes the meatloaf juicy?

Using a combination of breadcrumbs, milk, and eggs helps retain moisture, while sautéed onions and parsley add flavor and texture.

→ Can I substitute ground beef with another meat?

Yes, you can replace half or all of the ground beef with ground turkey, chicken, pork, or even Italian sausage. Note that poultry must be cooked to 165°F.

→ How do I prevent the meatloaf from falling apart?

Mix the ingredients just until combined to avoid overworking the mixture. This helps the loaf hold together while staying tender.

→ How do I know the meatloaf is cooked through?

Use an instant-read thermometer to check the internal temperature. It should reach 160°F before removing the meatloaf from the oven.

→ How do I store and reheat leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in the microwave or place the loaf in an oven at 325°F until warmed through.