Homemade Meatloaf
User Reviews
5.0
105 reviews
Excellent
Homemade Meatloaf
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Classic, tender, juicy meatloaf with a sweet and tangy ketchup glaze on top!
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Ingredients
- 2 lb ground beef
- 2 eggs whisked
- ½ c. Italian Panko bread crumbs
- ¼ c. milk
- 1 tsp seasoned salt
- 1 tsp garlic powder
- ½ c. yellow onion chopped
- ½ tsp ground black pepper
Glaze
- ⅔ c. ketchup
- ½ c. brown sugar
- 1 ½ tsp prepared yellow mustard
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Instructions
- Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick spray and set aside.
- In a large mixing bowl combine all ingredients for meatloaf. Mix until well combined, but do not overmix.
- Add meat mixture to the prepared loaf pan. Pat meat down into an even layer.
- In a small bowl combine ingredients for sauce and mix until combined. Spread sauce over hamburger mixture in loaf pan.
- Place in a preheated oven at 350 degrees F. Bake for 1 hr - 1 hr and 15 minutes or until internal temperature reaches 160 degrees F.
- Remove from the oven and let it stand for 10 minutes. Cut into slices.
Notes
- TIPS AND TRICKS
- MAKE-AHEAD AND STORAGE TIPS
- Want to make it ahead? You can assemble the meatloaf and sauce and then freeze it for up to two months. Thaw it fully and then bake it as instructed.
- Leftover meatloaf will keep in the refrigerator for three to four days. Reheat it in the microwave for easy lunches and dinners.
- Choose the right ground beef. I think 85% lean is great for meatloaf – the fat adds a ton of moisture and flavor, but it’s not greasy. Just remember that the leaner the beef, the drier it will be when you cook it.
- Don’t skip the eggs! I like to add one egg for every pound of meat. Eggs add a lot of moisture and they also help bind the loaf so it doesn’t fall apart.
- A little bit of milk makes a big difference. I add milk to my meatloaf because it moistens the breadcrumbs which will also help create moisture.
- Use a light hand. When you mix and form the loaf, use a light hand and don’t overmix or compact the meat. If you compress the meat too much it will end up dense which can make it dry.
- Don’t forget the glaze! My simple ketchup glaze is tangy and sweet but it add more than just flavor. It also adds moisture!
- Let it rest. Once it’s baked, it’s very imporatnt to let it rest so the juices can redistribute back into the meat.
Nutrition Information
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Calories
543kcal
(27%)
Carbohydrates
43g
(14%)
Protein
34g
(68%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
158mg
(53%)
Sodium
916mg
(38%)
Potassium
667mg
(19%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
236IU
(5%)
Vitamin C
3mg
(3%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 916mg | 38% |
| Potassium | 667mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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