There’s nothing better in my mind than comfort food, and it doesn’t get more comforting than this easy meatloaf recipe. Juicy, seasoned beef is brushed with a sweet glaze and baked in a loaf pan to create a sliceable meal. It’s my favorite classic for a reason!
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The key to a moist and juicy meatloaf is to add moisture at every step. I do this by using lean but not too lean beef, onions, Worcestershire sauce, eggs, and a flavorful glaze to ensure my meatloaf will never be dry!
What’s in This Meatloaf Recipe?
- Ground Beef: I like to use 85% lean ground beef so there’s a good amount of fat to keep the meatloaf nice and juicy.
- Onion: Adds an earthy and sweet flavor to the meat.
- Breadcrumbs: Help bind the meatloaf together.
- Worcestershire Sauce: Enhances the umami flavor of the meat.
- Seasonings: Kosher salt, Italian seasoning, black pepper, and garlic powder add a touch of Italian flavor to the meat.
- Eggs: Bind the meatloaf and keep it moist.
- Ketchup: Adds a sweet and tangy flavor to the glaze.
- Sugar: Brown sugar enhances the sweetness of the glaze.
- Vinegar: Red wine vinegar enhances the tanginess of the glaze.
Tips for Success
- My best advice is to gently handle the meat mixture at every step. When I overhandled it in testing, the meatloaf turned out tough and chewy. Take care not to compact it into the pan; just loosely and gently press the meat.
- I did not cover my meatloaf, but if you notice the glaze is browning too quickly, you can cover it with foil for the remainder of the bake time.
How to Store and Reheat
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave in 30-second increments until warmed through.
I like to freeze meatloaf cut into individual slices rightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil to prevent freezer burn. It will keep this way for about 3 months. Just let the slices thaw overnight in the refrigerator before reheating.
Serving Suggestions
A classic meal deserves classic sides. I love easy mashed potatoes and steamed green beans. When I’m craving something more luxe, I’ll make these green beans with bacon.
Meatloaf Recipe
Equipment
Ingredients
For the Meatloaf
- 1½ pounds ground beef
- ½ onion finely chopped
- 1 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs
For the Glaze
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, mix all the meatloaf ingredients together.1½ pounds ground beef, ½ onion, 1 cup breadcrumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 2 large eggs
- In a separate smaller bowl, whisk together the glaze ingredients.½ cup ketchup, 1 tablespoon brown sugar, 1 tablespoon red wine vinegar
- Transfer the meatloaf mixture to a greased loaf pan, and spread the glaze on top.
- Bake for 50-55 minutes.
- Let the meatloaf rest for 10 minutes before slicing.
Becky’s Tips
- Meats: Swap the ground beef for ground chicken, turkey, or meatless crumbles.
- Seasonings: Swap out the Italian seasoning for herbs de Provence or chili seasoning for a different flavor.
- Glaze: Swap the ketchup for gochujang or Korean BBQ sauce for a fun Asian-inspired twist! Keep with that flavor by swapping the Worcestershire for soy sauce and omitting the Italian seasoning.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Meatloaf Step by Step
Mix the Meat: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside. In a large bowl, mix 1½ pounds of ground beef, ½ of a finely chopped onion, 1 cup of breadcrumbs, 1 tablespoon of Worcestershire sauce, 1 teaspoon of kosher salt, 1 teaspoon of Italian seasoning, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and 2 large eggs together.
Make the Glaze: In a separate smaller bowl, whisk together ½ cup of ketchup, 1 tablespoon of brown sugar, and 1 tablespoon of red wine vinegar. Transfer the meatloaf mixture to a greased loaf pan, and spread the glaze on top.
Bake and Serve: Bake for 50-55 minutes. Let the meatloaf rest for 10 minutes before slicing.
