Name: Classic Homemade Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (90 g) plain panko; ½ cup (118 ml) milk; 1 Tablespoon olive oil; 1 cup finely diced yellow onion; 1 Tablespoon minced garlic; 2 Tablespoons (33 g) tomato paste; 1 Tablespoon light brown sugar; 2 Tablespoons Worcestershire sauce (may substitute coconut aminos); 2 teaspoons apple cider vinegar; 2 large eggs, lightly beaten; 1 teaspoon dried parsley; 1 teaspoon table salt; ½ teaspoon onion powder; ½ teaspoon ground black pepper; ¼ teaspoon dried oregano; ⅛ teaspoon crushed red pepper; 2 lb (907 g) 85% ground beef; ¼ cup (66 g) tomato paste; 2 Tablespoons (25 g) light or dark brown sugar, firmly packed; 2 Tablespoons (42 g) honey; 2 Tablespoons apple cider vinegar; 2 teaspoons Worcestershire sauce (may substitute coconut aminos); ½ teaspoon table salt; ¼ teaspoon ground black pepper

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This is the homemade meatloaf recipe that changed everything for me. It’s the one I now turn to whenever I’m craving that classic comfort food. What makes it so different, you ask? Well, it all comes down to a few key ingredients and a careful method that ensures every bite is tender, flavorful, and incredibly moist. This recipe captures the essence of a traditional dinner while fixing all the common mistakes that can make a meatloaf a little disappointing.

Ingredients

For the Meatloaf

1 cup (90 g) plain panko
½ cup (118 ml) milk
1 Tablespoon olive oil
1 cup finely diced yellow onion
1 Tablespoon minced garlic
2 Tablespoons (33 g) tomato paste
1 Tablespoon light brown sugar
2 Tablespoons worcestershire sauce may substitute coconut aminos
2 teaspoons apple cider vinegar
2 large eggs lightly beaten
1 teaspoon dried parsley
1 teaspoon table salt
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ teaspoon dried oregano
⅛ teaspoon crushed red pepper
2 lb (907 g) 85% ground beef

For the Glaze

¼ cup (66 g) tomato paste
2 Tablespoons (25 g) light or dark brown sugar firmly packed
2 Tablespoons (42 g) honey
2 Tablespoons apple cider vinegar
2 teaspoons worcestershire sauce may substitute coconut aminos
½ teaspoon table salt
¼ teaspoon ground black pepper

How to Make the Best Meatloaf

Making this exceptional meatloaf isn’t hard. Just follow these key steps, and you’ll have a dinner everyone loves.

Step 1: Prepare the Meatloaf Mixture

First, soak the panko in milk in a small bowl and set it aside. In a skillet, sauté the diced onion in olive oil until soft. Add the garlic, tomato paste, brown sugar, and vinegars, and cook for a minute until fragrant. In a large bowl, combine the ground beef with all the seasonings, the panko-milk mixture, and the cooked aromatics.

Step 2: Form and Bake the Meatloaf

Use your hands to gently mix everything together until it’s just combined. A light touch is key; overmixing leads to a dense, rubbery texture. Transfer the mixture to a loaf pan or a parchment-lined baking sheet and form a loaf.

Step 3: Make the Ultimate Glaze

While the meatloaf bakes, whisk all the glaze ingredients together. The glaze gives your loaf a signature caramelized crust and a sweet-and-savory finish. About 15 minutes before the meatloaf is done, spread the glaze evenly over the top and sides.

Step 4: Rest and Serve

When your meatloaf reaches an internal temperature of 160°F, take it out of the oven. This next step is crucial: let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and moist meatloaf that won’t fall apart when you slice it.

My Best Meatloaf Tips

Making a great meatloaf is more than just following a recipe; it’s about understanding a few key principles. I’ve learned these through years of trial and error, and they make all the difference.

Two sliced pieces of a glazed meatloaf on a plate. The top portion of the image has the text 'MEATLOAF RECIPE' overlaid in large, white, bold letters. The meatloaf is topped with a rich, glossy red glaze and fresh green parsley. — meatloaf

A Secret to a Truly Moist Meatloaf

The biggest lesson I’ve learned is that the key to a tender, juicy loaf is not just the ingredients, but how you handle them. For instance, I always mix in a small amount of finely grated potato to the meat mixture. It adds an unexpected layer of moisture without changing the flavor and keeps the meatloaf from drying out in the oven. It’s a game-changer, really.

The Perfect Glaze for Your Meatloaf

A simple, tangy glaze is absolutely essential. My favorite is a simple mixture of tomato paste, honey, brown sugar, and apple cider vinegar. It adds a delicious, caramelized crust and a pop of flavor that complements the rich meat perfectly. This glaze is a real show-stopper.

Variations of This Classic Meatloaf

Sometimes, it’s fun to give a classic a little twist. You can easily change up this meatloaf recipe to fit any craving. For a Southwestern-style loaf, just add diced jalapeños, chili powder, and corn to the meat mixture, and then top it with a savory salsa before baking. Or, for an Italian-inspired take, you can substitute some ground beef with ground Italian sausage, add basil and a sprinkle of Parmesan cheese, and serve it with warm marinara sauce. These simple changes make a big impact.

FAQs

What kind of ground meat is best for a flavorful meatloaf?

Using a combination of different ground meats, like ground beef, ground pork, and ground veal, is often recommended. For this recipe, 85% lean ground beef works well, providing enough fat for moisture and flavor without being greasy.

How do you keep a meatloaf from falling apart?

The binding agents are crucial. Ensure you use enough panko and eggs, as they hold the mixture together. Also, avoid using overly lean meat, as the fat content helps the loaf hold its shape.

How do you know when meatloaf is done?

The best way to know is to use a meat thermometer. The internal temperature of your meatloaf should reach 160°F ( $7 1^{\circ} C$ ). The glaze should be caramelized and slightly firm.

Can you prepare meatloaf ahead of time?

Yes, you can prepare the meat mixture and store it in the refrigerator for up to 24 hours before baking. You can also freeze an unbaked meatloaf for up to 3 months.

Classic Homemade Meatloaf

Author: Emma Hart
Total Time: 75 minutes
Yield: 8 servings 1x

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Description

This recipe for a classic homemade meatloaf is a true game-changer, transforming the comfort food staple into a moist, flavorful, and incredibly tender dish. With a few key ingredients and a careful method, this meatloaf avoids the common pitfalls of being dry or bland. The secret lies in using a simple panade of panko and milk, which locks in moisture, and a secret ingredient—a finely grated potato—that guarantees a juicy result every time. The ultimate finishing touch is a tangy and sweet homemade glaze that creates a beautiful, caramelized crust, elevating the flavor and making this a show-stopper for any dinner table.

Instructions

Prepare the Meatloaf Mixture
Soak the panko breadcrumbs in milk in a small bowl and set them aside. In a skillet over medium heat, sauté the diced yellow onion in olive oil until soft and translucent. Add the minced garlic, tomato paste, brown sugar, Worcestershire sauce, and apple cider vinegar, cooking for about 1 minute until fragrant. In a large bowl, combine the ground beef, all the dried seasonings (parsley, salt, onion powder, black pepper, oregano, and crushed red pepper), the soaked panko mixture, the lightly beaten eggs, and the cooked onion and garlic mixture. Gently mix everything together with your hands until it’s just combined, taking care not to overmix, which can result in a dense, tough texture.

Form and Bake the Meatloaf
Transfer the meatloaf mixture to a loaf pan or a parchment-lined baking sheet. Using your hands, form the mixture into an even loaf shape. Place the loaf pan or baking sheet into a preheated oven at 350°F (175°C) and bake for about 45 minutes to 1 hour, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.

Notes

Avoid Overmixing: Overmixing the meatloaf can make it tough and dense. Mix with a light hand until the ingredients are just combined.

Use the Right Pan: Baking the meatloaf on a parchment-lined baking sheet instead of a loaf pan can give it a crispier exterior and help excess fat drain away.

The Secret to Moisture: Adding a finely grated potato to your meatloaf mixture is a secret tip for keeping it incredibly moist without altering the flavor.

Let it Rest: Resting the meatloaf for 10 minutes after baking allows the juices to settle and prevents it from falling apart when you slice it.

Ingredient Substitutions: You can use a combination of ground meats like beef, pork, and veal for added flavor and moisture. For a gluten-free option, use gluten-free breadcrumbs instead of panko.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 16
Sodium: 650
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 9
Trans Fat: 1
Carbohydrates: 20
Fiber: 1
Protein: 25
Cholesterol: 75

Keywords: homemade meatloaf, classic meatloaf, meatloaf recipe, moist meatloaf, easy meatloaf, ground beef recipe, comfort food, american cuisine

Meatloaf recipe

Ingredients