Meatloaf

A classic American comfort food — tender, juicy, and full of savory flavor with a tangy-sweet ketchup glaze. This straightforward recipe uses pantry staples to deliver a moist, well-seasoned loaf that slices beautifully and tastes even better the next day.

Ingredients

• 1.5 lbs ground beef (80/20 or 85/15)
• 1 large egg
• 1/3 cup milk
• 1 tsp Worcestershire sauce
• 1/2 cup plain breadcrumbs
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup yellow onion, finely minced
• 1/2 cup ketchup (for glaze)
• 1 tbsp brown sugar (for glaze)
• 1 tbsp Worcestershire sauce (for glaze)
• 1 tsp yellow mustard (for glaze)

Instructions

1. 1. Preheat the oven to 350°F. Line a rimmed baking sheet or lightly grease a 9x5-inch loaf pan.
2. 2. In a small bowl, whisk together the egg, milk, and 1 tsp Worcestershire sauce until combined.
3. 3. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper.
4. 4. Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix until just evenly combined — avoid overmixing, which can make the meatloaf tough and dense.
5. 5. Transfer the meat mixture to the prepared pan or baking sheet and shape it into a loaf approximately 4 inches wide, 8 inches long, and 2 inches tall.
6. 6. In a small bowl, stir together the ketchup, brown sugar, 1 tbsp Worcestershire sauce, and yellow mustard until smooth. Spread the glaze evenly over the top and sides of the loaf.
7. 7. Bake for 50 to 55 minutes, or until the internal temperature reaches 160°F to 165°F on an instant-read thermometer.
8. 8. Remove from the oven and allow the meatloaf to rest for 5 to 10 minutes before slicing and serving.

Variations

• Use a half-and-half blend of ground beef and ground pork for a richer, more complex flavor.
• Substitute ground turkey (85% lean) for a lighter meatloaf; replace breadcrumbs with quick oats for better texture with poultry.
• Use crushed saltine crackers instead of breadcrumbs for a slightly different texture and flavor.
• Add 1/4 tsp ground ginger to the meat mixture for a subtle warmth.
• Mix finely diced green bell pepper or celery into the meat mixture for added moisture and flavor.
• Shape the mixture into a muffin tin for individual mini meatloaves; reduce bake time to about 20 to 25 minutes at 375°F.
• Apply half the glaze before baking and reserve the rest to brush on during the final 10 minutes for a thicker, lacquered topping.
• Stir a packet of dry onion soup mix into the meat mixture in place of the fresh onion for a deeper savory flavor.

Troubleshooting

• Why is my meatloaf falling apart when I slice it? The mixture was likely undermixed or needed more binding; ensure the egg and breadcrumbs are fully incorporated and allow the loaf to rest at least 5 to 10 minutes before slicing.
• Why is my meatloaf too wet to hold its shape? Too much liquid was added or the meat had a high moisture content; reduce the milk slightly, add an extra tablespoon or two of breadcrumbs, and make sure not to use an excessively lean or pre-marinated ground beef.
• Why did my meatloaf turn out dense and tough? Overmixing develops the proteins in the meat and compacts the texture; mix only until the ingredients are just combined and stop as soon as no dry spots remain.
• Why is the center of my meatloaf still raw after the suggested cook time? Oven temperatures vary and a thicker or wider loaf will need more time; always rely on an instant-read thermometer and cook until the internal temperature reaches 160°F to 165°F rather than going by time alone.
• Why did my meatloaf shrink so much during baking? Shrinkage is normal as fat and moisture are released during cooking; using 80/20 ground beef instead of a leaner blend will minimize excess shrinkage and keep the loaf moist.
• Why is my glaze burning before the meatloaf is cooked through? The oven may run hot or the glaze was applied too early; if the glaze is darkening too quickly, tent the loaf loosely with foil for the remainder of the cook time.