Meatloaf
User Reviews
5.0
27 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
384 kcal
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Course
Main Course
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Cuisine
American
Meatloaf
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Moist, tender, and savory, this is the best meatloaf recipe for any occasion. Whether it’s an entree to bring for a Thanksgiving potluck or a Friday family dinner, this comforting meatloaf will be a hit.
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Ingredients
For the Meatloaf:
- 2 pounds ground beef (90/10) (900g)
- 1 small onion finely chopped (174g/about 1 cup)
- 3 garlic cloves minced (about 1 tablespoon)
- 2 large eggs lightly beaten
- ⅓ cup milk (80 mL)
- ¾ cup panko breadcrumbs (55 g)
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
For the Sauce:
- ¾ cup ketchup (198 g)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
For the Meatloaf:
- Preheat the oven to 375°F. Grease a 9x5-inch loaf pan with cooking spray.
- In a large mixing bowl, stir together all of the meatloaf ingredients until evenly combined. Press into an even layer in the prepared pan. Place the pan on a small, rimmed baking sheet.
- Bake for 40 minutes.
For the Sauce:
- While the meatloaf is baking, in a small bowl, stir together all of the sauce ingredients until well combined.
- After 40 minutes, spread the sauce in an even layer over the meatloaf. Continue baking until a thermometer inserted into the center registers 160°F, 10 to 15 minutes more. Let rest for 10 minutes before slicing.
Notes
- Don’t overmix the meat mixture. Combine the ground beef and seasonings well enough for even distribution of the ingredients, but overmixing will leave you with a dense meatloaf.
- Rest the meatloaf before serving. Once it’s out of the oven, allow the loaf to rest for 10 minutes to ensure the juices are fully reabsorbed and the meatloaf cools slightly so it won’t fall apart while slicing.
- If necessary, cover the pan towards the end of baking. Keep an eye on the meatloaf after spreading on the sauce and returning to the oven. If the sauce starts to brown or burn, cover the loaf pan loosely with aluminum foil for the remaining baking time.
- Use lean ground beef. Selecting a lower fat content of ground beef is so important for meatloaf. You want a little fat to create that moisture, but you don’t want your meat mixture to be drowning in fat while cooking. If your only option is a higher fat-content beef, you may need to drain off excess fat after baking.
- Onion texture. If you like a little crunch from your onions, you can cut them slightly larger, but if you’d like them to sort of melt into the meat and flavor, you should aim to cut them as small as possible, or even grate them.
- Optional variations. I recommend using fresh garlic and onion, but you can substitute garlic powder and onion powder if needed. You will need 1 teaspoon of each seasoning. For a twist on the glaze, substitute all or part of the ketchup for a thick, sweet bbq sauce.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
128mg
(43%)
Sodium
897mg
(37%)
Potassium
504mg
(14%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
233IU
(5%)
Vitamin C
3mg
(3%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 897mg | 37% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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