This is my go-to Meatloaf recipe for a few years now. It's so delicious and very easy to make.
The Best Classic and Easy Meatloaf Recipe
I believe a great meatloaf recipe should be easy to follow and deliver a tender, juicy, and flavorful result every time. This recipe is exactly that.
This easy meatloaf recipe is one I’ve perfected over the years, and it's a guaranteed winner. It features ground beef, breadcrumbs, and a flavorful blend of spices. It's tender, juicy, and packed with flavor. Almost similar to meatballs, but they have different shapes and a slight difference in their recipe.
Serve with your preferred side dish, such as mashed potatoes, broccoli, vegetables, or green beans.
Ingredients for making Meatloaf
- Ground beef: I use ground beef as the base of my meatloaf. You can also use ground pork, lamb, turkey, or a combination of meats.
- Panko breadcrumbs + Eggs: Panko breadcrumbs and eggs are the glue that hold everything together. The eggs bind the ingredients, while the panko absorbs moisture and gives the loaf structure. This helps keep the meatloaf tender instead of dense or crumbly.
- Garlic and Onion: for extra flavor and texture. They enhance the overall taste of the meatloaf.
- Milk: keeps the meatloaf moist and tender. It helps soften the breadcrumbs and prevents the loaf from drying out in the oven.
- Paprika, bouillon powder, salt, and pepper: for flavor. Bouillon is optional but really great if adeded.
- Italian Seasoning: I like to add Italian seasoning for an herby, flavorful touch.
- Parsley: Use it for a bit of color and freshness before serving.
- Sauce: I use ketchup, apple cider vinegar, and honey for the sauce on top. It adds a sweet and tangy flavor that complements the savory meat and gives the loaf that classic, glossy finish. You can also use lightly packed brown sugar instead of honey.
How to make Meatloaf
- Preheat: Preheat oven to 350°F. Line or grease a 9x5-inch loaf pan and set aside.
- Mix: In a large bowl, combine ground beef, onion, breadcrumbs, garlic, Italian seasoning, parsley, paprika, ketchup, eggs, milk (or ketchup), bouillon powder, salt, and pepper.
- Combine: Gently mix by hand or spoon until just combined—don’t overmix.
- Shape: Form into a loaf and place in the prepared pan.
- Sauce: In a small bowl, mix ketchup, apple cider vinegar, and honey (or brown sugar) until smooth.
- Glaze: Spread half the sauce over the loaf; reserve the rest.
- Bake: Bake uncovered for 45 minutes. Add remaining sauce and bake 15–20 minutes more, or until internal temperature reaches 160°F (71°C).
- Rest: Let rest 10 minutes before slicing and serving.
Tips for making an Amazing Meatloaf
- Avoid overmixing the meat mixture to prevent a tough and dry meatloaf.
- Use a meat thermometer to check the internal temperature to ensure your meatloaf is fully cooked and safe to eat. It should read 160°F (71°C) in the center of the loaf.
- After removing the meatloaf from the oven, let it rest for at least 10 minutes before slicing. This will help the juices distribute evenly throughout the meatloaf, resulting in a more flavorful and moister dish.
- Use a loaf pan to make the meatloaf a uniform shape and ensure even cooking.
How to Store Leftover Meatloaf
Let the meatloaf cool down to room temperature before storing it. Cut the meatloaf into slices or portions that are easy to reheat and serve. Wrap the slices or portions tightly with plastic wrap or aluminum foil. Alternatively, you can store them in an airtight container.
You can store leftover meatloaf in the refrigerator for 3 to 4 days. You can also use leftover meatloaf to make sandwiches, crumble it up to make a meat sauce, or add it to soups and stews.
What to serve with Meatloaf Dinner
Meatloaf is a classic comfort food that pairs well with various side dishes to create a satisfying and balanced meal.
Frequently Asked Questions
What is the Best Meat for Meatloaf?
Different types of meat can be used depending on personal preference and dietary restrictions. I used beef in this recipe, but combining different meats to create a unique and flavorful meatloaf is possible.
How long does it take to cook Meatloaf?
The cooking time for the meatloaf will depend on its size and shape, as well as the oven temperature. As a general guideline, cooking at 375°F (190°C), you can cook with this time:
- 1-pound meatloaf: 45 to 60 minutes
- 2-pound meatloaf: 60 to 75 minutes
- 3-pound meatloaf: 75 to 90 minutes
Can you make it ahead of time?
Yes, you can make meatloaf ahead of time. This can save time for busy weeknights or hosting a large gathering.
Can you freeze Meatloaf?
Yes, you can freeze meatloaf, especially when you have leftovers or want to make batches in advance for a future meal.
However, freezing meatloaf can sometimes cause the texture to change slightly, so it may be less moist than before freezing. However, if you wrap it tightly and reheat it properly, it should still be tasty and enjoyable.
What ingredient keeps meatloaf from falling apart?
Breadcrumbs and eggs are the two major ingredients that help keep the meatloaf from falling apart. The breadcrumbs give structure while the eggs bind.
Ensure you use the right amount of breadcrumbs and eggs to achieve the desired texture. If you use too little, the meatloaf may fall apart, while using too much can make the meatloaf dry and tough.
More Easy Beef Recipes To Try:
- Steak Bites
- Ground beef and potatoes Dinner
- Best Easy Ground Beef Recipe - Homemade Ground Beef
- Delicious Ground Beef And Cabbage
- Easy One-Pot Ground Beef Pasta
- Dirty Rice With Sausage And Ground Beef
Meatloaf Recipe
Ingredients
The Meatloaf
- 2 lb ground beef
- 1 large onion minced
- ¾ cup panko bread crumbs
- 3 cloves garlic minced
- 1 ½ teaspoon italian seasoning
- 3 tablespoon parsley chopped
- 1½ teaspoon paprika
- 3 tablespoon ketchup
- 2 eggs
- ¼ cup milk orketchup
- 2 teaspoon bouillon powder chicken or beef
- salt and pepper to taste
The Sauce
- ¾ cup ketchup
- 1 tablespoon apple cider vinegar
- 1½ tablespoon honey or brown sugar (lightly packed)
Instructions
- Preheat oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it with oil. Set aside.
- In a large bowl, combine the ground beef, onion, breadcrumbs, garlic, Italian seasoning, parsley, paprika, ketchup, eggs, milk (or ketchup), bouillon powder, salt, and pepper.
- Gently mix with your hands or a spoon until just combined. Avoid overmixing to keeps the meatloaf soft and juicy.
- Shape the seasoned meat into a loaf and gently lift it into the prepared loaf pan.
- In a small bowl, stir together the ketchup, apple cider vinegar, and honey (or brown sugar) until smooth.
- Spread half of the sauce evenly over the meatloaf. Reserve the remaining for later.
- Bake uncovered for 45 minutes. Remove from the oven, spread the remaining sauce over the top, and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
Notes
- Bouillon powder is optional, but it adds a rich, savory depth of flavor that really enhances the taste of the meatloaf.
- I like to use chicken bouillon because it enhances the flavor without adding an overly “beefy” taste, as the meatloaf already contains beef. However, beef bouillon will work just fine if that’s what you have on hand.
- If you prefer a milder flavor, you can skip the bouillon altogether. Your meatloaf will still be delicious.
- Ketchup can be used as a substitute for milk in the mixture to add extra moisture and a hint of tangy sweetness. This option works especially well if you like a slightly richer tomato flavor throughout your meatloaf.
Nutrition
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