Description
This homemade meatloaf is juicy, flavorful, and incredibly easy to make. With a delicious glaze, tender texture, and simple ingredients, this classic comfort food is perfect for a weeknight dinner or meal prep. Serve it with mashed potatoes, roasted vegetables, or a fresh salad for a satisfying meal the whole family will love!
Ingredients
For the Meatloaf:
- 1 ½ lbs ground beef (or a mix of beef and pork)
- ¾ cup breadcrumbs (plain or seasoned)
- 1 large egg
- ½ cup milk
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
For the Glaze:
- ⅓ cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Prepare the Meat Mixture – In a large bowl, combine ground beef, breadcrumbs, egg, milk, chopped onion, garlic, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until just combined.
- Shape the Meatloaf – Form the mixture into a loaf shape on the prepared baking sheet or press it into a loaf pan.
- Make the Glaze – In a small bowl, whisk together ketchup, Dijon mustard, and brown sugar.
- Apply the First Layer of Glaze – Spread half of the glaze over the meatloaf before baking.
- Bake – Place in the oven and bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).
- Final Glaze & Resting – Remove from the oven, spread the remaining glaze over the meatloaf, and let it rest for 10 minutes before slicing.
- Serve – Slice and serve warm with your favorite sides!
Notes
- Best Meat for Meatloaf: A mix of ground beef and pork creates the juiciest meatloaf, but you can also use ground turkey or chicken.
- Prevent Dryness: Avoid overmixing the meat and use milk, eggs, and Worcestershire sauce to keep it moist.
- Alternative Binders: If you don’t have breadcrumbs, use crushed crackers, oats, or panko.
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Storage & Reheating:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze the cooked meatloaf for up to 3 months (wrap tightly in plastic wrap and foil).
- Reheat in a 300°F (150°C) oven for 10-15 minutes or in the microwave in short intervals.
