This straightforward meatloaf recipe features ground beef and is generously coated with a sweet and tangy glaze. Tender, juicy, and rich in classic beef flavor, discover how to prepare the finest meatloaf and savor it alongside creamy mashed potatoes and roasted asparagus.
This traditional American meatloaf recipe is substantial, unpretentious, and one of the most recognizable ground beef dishes from my childhood. It contains the ideal blend of seasonings and spices, is not overly fatty yet retains enough fat to be juicy and flavorful, and is topped with a perfectly balanced sweet and tangy ketchup glaze that is baked directly on top.
Shaped like a loaf, meatloaf consists of ground meat combined with various ingredients such as onions, breadcrumbs, milk, and herbs, and is finished with a sweet and tangy ketchup sauce that, when baked, develops a caramelized crust.
Let us explore how to create this simple and delightful classic meatloaf recipe, or feel free to check out this equally appetizing Turkey Meatloaf Recipe.
This meatloaf sauce strikes the perfect balance of sweet, savory, and tangy, and it is extremely easy to make. Composed of ketchup, Dijon mustard, brown sugar, and red wine vinegar, it can be easily modified to match your personal taste and preferences. For instance, if you desire a sweeter glaze, simply add more brown sugar or a touch of honey. If you prefer a tangier sauce, increase the amount of red wine vinegar.
Meatloaf Glaze Variations:
Incorporate a pinch of cayenne powder for added heat.
If you enjoy a smokier flavor in your glaze, consider adding a tablespoon or two of liquid smoke.
How Long Should I Cook Meatloaf?
This recipe requires approximately 60 minutes to cook thoroughly. The internal temperature of your meatloaf should reach 160°F as measured with a digital meat thermometer.
Suggestions for Crafting the Perfect Meatloaf
Consider making mini beef meatloaves. Use a large ice cream scoop to portion your beef mixture into a 12-cup muffin tin. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 160 degrees.
Always allow your meatloaf to rest before slicing. Waiting for just 5-10 minutes helps to retain moisture and prevents your loaf from disintegrating.
To adapt for Paleo or Whole30 diets: Substitute the breadcrumbs with an equal amount of almond flour and replace the Worcestershire sauce with Coconut Aminos. Lastly, use a Paleo/Whole30 compliant ketchup for the glaze.
Avoid overmixing your meatloaf mixture.
Set aside half of the glaze and apply it during the last 5-10 minutes of cooking.
Alternatives to eggs in meatloaf:
Mayonnaise. For each pound of meat, use about 1/3 cup of mayonnaise.
Frozen cheese. Opt for cheeses that melt easily, such as mozzarella or cheddar. For optimal results, shred cheese directly from the block and freeze it on a plate for 10-15 minutes before incorporating it into your meatloaf. This will help prevent clumping.
Egg whites. If you are avoiding eggs due to their cholesterol content, egg whites serve as an excellent low-calorie, low-cholesterol substitute. Use 2 egg whites for every 1 whole egg.
Flaxseed. Simply combine 1 tablespoon of flaxseeds with 1/4 cup of water, let it sit for about 10 minutes, and then mix it into your meatloaf mixture.
Instructions for Preparing Meatloaf:
1. Prepare the meatloaf mixture and glaze:
Preheat your oven to 350 degrees F and line a large rimmed baking sheet with parchment paper or aluminum foil.
In a large mixing bowl, combine the meatloaf ingredients: ground beef, diced onion (refer to tips and tricks), breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, Dijon mustard, parsley, oregano, garlic powder, thyme, salt, and pepper.
In a separate bowl, whisk together the ketchup, Dijon mustard, brown sugar, and red wine vinegar to create the glaze. Set this mixture aside.
2. Shape and Bake Your Meatloaf:
Begin by transferring your meat mixture onto the prepared baking sheet. Utilize your hands to form the meat mixture into a large loaf shape (refer to the picture). Employ a pastry brush to apply half of the pre-made glaze over the entire surface of the meatloaf, setting aside the remainder.
Cover with foil and place in the oven. Bake for 45 minutes at 350 degrees F, then raise the oven temperature to 400 F and remove the foil. Brush the surface with the remaining glaze and continue baking for an additional 15-20 minutes, or until the internal temperature reaches 160 degrees F as indicated by an instant-read thermometer.
Baking Sheet vs. Loaf Pan
One advantage of baking meatloaf on a baking sheet, or in a free-form style, as opposed to using a loaf pan, is that it permits any excess fat to drain away during cooking. When meatloaf is baked in a loaf pan, the additional fat has no place to escape, resulting in a greasier and fattier final product.
3. Allow to Rest and Serve:
Let the meatloaf rest for a minimum of 5-10 minutes prior to slicing and serving. It is essential to allow your meatloaf to rest; otherwise, you risk it falling apart when you attempt to slice it.
For serving, complement your meatloaf with traditional mashed potatoes or exceptionally creamy mashed cauliflower potatoes. Mashed sweet potatoes or baked sweet potatoes are also a personal favorite. I frequently serve roasted cauliflower or roasted Brussels sprouts alongside.
Unbaked beef meatloaf resting on a large baking sheet lined with parchment paper, topped with homemade ketchup sauce.
How to Prepare and Freeze Meatloaf in Advance
This meatloaf recipe is incredibly simple to prepare ahead of time and freeze! Here’s the method:
Prepare the mixture a day prior. The most straightforward approach is to follow the recipe instructions as directed, but pause before shaping and baking. Instead, cover and place the raw loaf mixture in the refrigerator, and bake it in the oven the following day.
How can one freeze unbaked beef meatloaf?
Adhere to the provided instructions. Shape your loaf on several sheets of foil placed on a baking sheet – refrain from adding the ketchup glaze.
Move the loaf to the freezer and allow it to freeze until firm (approximately 1-2 hours).
Once the loaf is at least partially frozen, wrap it in foil and carefully place it into a freezer-safe ziplock bag. It can be frozen for a duration of 1-2 months.
For optimal results, thaw overnight, prepare the ketchup glaze, and bake according to the instructions.
How can one freeze baked meatloaf?
Permit your meatloaf to reach room temperature prior to wrapping it in foil. Carefully transfer it to a freezer-safe ziplock bag. It can be frozen for a period of 1-2 months. For optimal results, thaw overnight before baking. Optionally, slice your meatloaf and freeze the slices individually.
How can one reheat meatloaf?
Leftover meatloaf can be reheated in the microwave or, for fully cooked and thawed loaves, bake in a preheated 250-degree oven in a baking dish containing 1-2 tablespoons of water or broth to prevent it from drying out.
How to utilize leftover meatloaf
It is likely that unless you are catering to a very large and hungry family, you will have some leftovers. For optimal results, transfer the leftovers to a container and cover it with a tight-fitting lid. To reheat, simply microwave at 30-second intervals until thoroughly heated.
I have found that covering my plate or container with a damp paper towel aids in retaining moisture.
Leftover meatloaf can be served in,
Sandwiches! Indeed, meatloaf sandwiches are exceptionally delicious and popular. I highly recommend adding a few slices of tomatoes. Enjoy them warm or cold.
Tacos. Similar to a sandwich but wrapped in a tortilla instead.
Prepare some pasta and serve it with your preferred tomato sauce. Children will undoubtedly love this!
FAQ
Should I cover meatloaf while baking it?
To maintain moisture, cover the meatloaf with aluminum foil during baking, but remove the foil for the final 15-20 minutes of cooking, or until the internal temperature reaches 160 degrees Fahrenheit.
Why are breadcrumbs added to meatloaf?
Breadcrumbs, along with eggs, serve as binders for the meatloaf, helping to keep it from disintegrating.
Should onions be sautéed for meatloaf?
In this specific recipe, I did not sauté the onions prior to combining them with the ground beef, breadcrumbs, and eggs. If you prefer your onions to be extremely soft without any bite or crunch, I suggest cooking them in a small amount of olive oil over medium heat for 5-7 minutes to initiate the softening process, or grating them with a cheese grater to achieve a very fine mince.
What can be used as a substitute for breadcrumbs in meatloaf?
Crackers, panko, or rolled oats can be used as alternatives.
What is the ideal beef for meatloaf?
I strongly believe that ground beef with a higher fat content does not yield a better-tasting meatloaf. The reason being, it tends to be too heavy and greasy. I recommend using 90% lean ground beef. Alternatively, you may opt for a blend of various meats, such as ground beef, ground pork, and ground veal.
Why did my meatloaf crumble?
Several factors could contribute to this issue, including insufficient binder (breadcrumbs and egg), overcooking, and failing to let the meatloaf rest for at least 5-10 minutes before slicing.
Overhead image of sliced beef meatloaf recipe.
More Beef Recipes and Cooking Resources
- Shepherd’s Pie Recipe
- Instant Pot Beef Stew Recipe
- Beef Stroganoff Recipe
- Grass-Fed vs. Grain-Fed Beef: What’s the Difference?
- Roast Beef Tenderloin Recipe
Notes
To create a low-carb or grain-free version, substitute the breadcrumbs with an equal amount of almond meal. Alternatively, you may replace the breadcrumbs with rolled oats, if preferred.
To adapt for Paleo or Whole30, exchange the breadcrumbs for an equal quantity of almond flour and swap the Worcestershire sauce for Coconut Aminos. Lastly, utilize a Paleo/Whole30 compliant ketchup for the glaze.
Prepare mini beef meatloaves by scooping your beef mixture into a 12-cup muffin tin using a large ice cream scoop. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 160 degrees.
If you desire onions that are exceptionally soft without any bite or crunch, I suggest either sautéing them in a small amount of olive oil over medium heat for 5-7 minutes to initiate the softening process or grating them with a cheese grater to achieve a finely minced texture.
I recommend using ground beef that is 85-90% lean. You may also combine ground beef, ground pork, and ground veal if you wish.
How long should I cook my meatloaf? This recipe requires approximately 60 minutes to cook thoroughly. The internal temperature of your meatloaf should read 160°F when measured with a digital meat thermometer.
OTHER RECIPES
INGREDIENTS
* 2 pounds of ground beef
* 1 cup of Italian style bread crumbs
* 1 egg
* 1/4 cup of ketchup
* 2 tablespoons spicy brown mustard
* 1/2 cup of ketchup
* Salt and pepper (optional)
INSTRUCTIONS
Place the ground beef into a large bowl and squish it around until it soft and doesn’t crumble.
Add the egg, the 1/4 cup of ketchup and the spicy brown mustard to the ground beef and mix it until the meat is completely covered.
Add the bread crumbs and salt and pepper if you desire, to the meat mixture and stir well.
Use your hands to form a “loaf” shape with the meat and then place it into an un-greased loaf pan.
Place the meatloaf into the oven and bake it uncovered for 20 minutes.
Remove the loaf pan from the oven and use the remaining 1/2 cup of ketchup to cover the meatloaf. Sprinkle a few small zig zag lines of mustard across the top of the ketchup for decoration and a little extra flavor.
Place the meatloaf with ketchup back into the oven and cook for an additional 15 to 20 minutes.
