Recipe
If you’ve ever wondered what makes a truly unforgettable meatloaf, this recipe is your answer. It’s not just any meatloaf—it’s the kind that turns skeptics into believers and has everyone asking for seconds.
The secret? A perfect blend of ground beef, savory seasonings, and a tangy-sweet glaze that caramelizes into pure magic in the oven. I’ve been making this version for years, tweaking it until it’s just right, and I can honestly say it’s the best you’ll ever taste.
Moist, flavorful, and packed with nostalgic comfort, this meatloaf is the kind of dish that feels like a warm hug on a plate. Plus, it’s super easy to throw together, so even if you’re not a kitchen pro, you’ll nail it. Trust me, once you try this, you’ll never look at meatloaf the same way again.
Ingredients
The secret to a truly unforgettable meatloaf lies in the quality and balance of ingredients—each one plays a pivotal role in texture and flavor. Opt for fresh, high-quality items where it counts, and don’t be afraid to tweak based on what’s in your pantry.
- Ground beef (80/20 blend) – The fat content keeps it juicy. Leaner blends can dry out.
- Ground pork or veal – Adds richness. Swap for all beef if needed, but the combo is ideal.
- Fresh breadcrumbs – Softer than dried, they bind without drying. Pulse day-old bread in a food processor.
- Whole milk – Moistens the breadcrumbs. Buttermilk or half-and-half work in a pinch.
- Eggs – Essential for binding. No substitutes here!
- Yellow onion (finely diced) – Sautéed first to sweeten. Red onion works but has a sharper bite.
- Garlic (minced) – Fresh is non-negotiable for depth. Powder is a last resort.
- Worcestershire sauce – Umami booster. Soy sauce or tamari can sub in a pinch.
- Ketchup – Adds tang and caramelizes on top. Mix with a splash of hot sauce for extra kick.
- Fresh parsley (chopped) – Brightens the flavor. Dried herbs lack punch.
- Salt & black pepper – Season aggressively. Meat needs more than you think.
Little Win: A glaze of ketchup, brown sugar, and mustard brushed on before baking gives a sticky-sweet crust.
Double it for extra oomph!
How to Make the Best Authentic Meatloaf Recipe Title
1. Preheat your oven to 350°F (175°C) – This guarantees the oven is at the correct temperature when your meatloaf goes in, which is vital for even cooking.
*Why:* Starting with a preheated oven prevents the meatloaf from cooking unevenly or drying out on the edges before the center is done.
2. Prepare your loaf pan by lightly greasing it or lining it with parchment paper – This step makes it easier to remove the meatloaf after baking.
*Pro Tip:* Use a non-stick spray or brush with a thin layer of oil to prevent sticking.
3. In a large mixing bowl, combine 1 pound of ground beef, 1 pound of ground pork (or substitute with more beef), 1 cup of breadcrumbs, 1 finely chopped onion, 2 minced garlic cloves, 2 beaten eggs, 1/2 cup of milk, and your seasonings (1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika) – Mixing the wet and dry ingredients separately before adding the meat helps distribute flavors evenly.
*Watch Out:* Overmixing can make the meatloaf dense. Use your hands or a wooden spoon and mix just until combined.
4. Shape the mixture into a loaf and place it in the prepared pan – Forming it into a uniform shape guarantees even cooking and a nice presentation.
*Visual Cue:* The loaf should be slightly domed in the center and fit snugly in the pan.
5. In a small bowl, mix 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tbsp mustard for the glaze – This sweet and tangy topping adds flavor and keeps the meatloaf moist.
*Flexibility:* Adjust the glaze to your taste—use barbecue sauce or skip the sugar for a less sweet version.
6. Spread the glaze evenly over the top of the meatloaf – Coating the entire surface guarantees a flavorful crust.
*Pro Tip:* Reserve a little glaze to brush on during the last 10 minutes of baking for extra shine.
7. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C) – Cooking to the correct temperature guarantees safety and juiciness.
*Why:* Using a meat thermometer prevents undercooking or overcooking. Insert it into the thickest part of the loaf.
8. Let the meatloaf rest for 10 minutes before slicing – Resting allows the juices to redistribute, keeping the meatloaf moist.
*Watch Out:* Cutting it too soon can cause it to fall apart.
9. Serve warm with your favorite sides – Enjoy it with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
*Flexibility:* Leftovers make great sandwiches the next day!
Nutrition
Homemade meatloaf is a hearty dish packed with essential nutrients. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Cholesterol | 75 mg |
| Sodium | 400 mg |
| Fiber | 1 g |
| Sugar | 3 g |
Chef Tips
While making meatloaf seems straightforward, a few simple tricks can take yours from good to great. I always use a mix of ground beef and pork for richer flavor, and I don’t overwork the meat to keep it tender.
Adding grated onion and soaking breadcrumbs in milk prevents dryness.
Finally, I glaze it twice—once before baking and again halfway through—for a perfect caramelized finish.
Frequently Asked Questions
Can I Freeze Meatloaf After Baking?
Yes, I can freeze meatloaf after baking. I let it cool completely, wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It’ll last up to 3 months.
How Long Does Leftover Meatloaf Last in the Fridge?
I’d say leftover meatloaf lasts 3-4 days in the fridge if stored properly. I always make sure it’s in an airtight container to keep it fresh. If it smells off, I toss it immediately.
Can I Substitute Breadcrumbs With Oats?
Yes, I can substitute breadcrumbs with oats in meatloaf. I’d use rolled oats and either leave them whole or pulse them in a blender for a finer texture. They’ll add structure and absorb moisture, just like breadcrumbs.
Is It Safe to Eat Meatloaf if It’s Slightly Pink?
I’d say it’s safe if the internal temperature reaches 160°F, even if it’s slightly pink. I always use a meat thermometer to check—color alone isn’t a reliable indicator of doneness for ground meats like meatloaf.
Can I Make Meatloaf Without Eggs?
Yes, I can make meatloaf without eggs. I’ll use binders like breadcrumbs, oatmeal, or even mashed potatoes to hold it together. I’ve found adding a bit of milk or broth keeps it moist without eggs.
