Meatloaf Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
583 kcal
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Course
Main Course
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Cuisine
American
Meatloaf Recipe
Description
The meatloaf combines 80% lean ground beef and minced onions with eggs and bread crumbs, which act as binders and moisture retainers. A mix of ketchup and Worcestershire sauce enriches the blend with savory sweetness and umami depth, balanced by freshly ground salt and pepper.
The loaf is packed tightly into a loaf pan to maintain shape during baking. Initially baked at 350°F for an hour to cook through, it is then glazed with additional ketchup and baked briefly at a higher temperature to develop a flavorful coating. Cooling before slicing helps the meatloaf set for clean portions.
Ideal as a hearty entree, this meatloaf serves well with classic sides and can be made in larger quantities to enjoy leftovers as sandwich fillings.
The recipe notes suggest ground beef with appropriate fat content and recommend homemade bread crumbs for freshness. Leftovers are best refrigerated and consumed within four days.
Ingredients
- 2 pounds ground beef 80% lean (see note 1)
- 1 small onion minced
- 2 egg see note 2
- 3/4 cup bread crumbs (see note 3)
- 3/4 cup ketchup divided
- 2 tablespoons Worcestershire sauce
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil for easy cleanup.
- In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, combine beef, onion, eggs, breadcrumbs, 1/2 cup ketchup, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix on low until combined.
- Rinse a 9-inch by 5-inch loaf pan with water (to help the meatloaf release). Pack the meat mixture tightly in to the pan.
- Flip the pan over the prepared baking sheet and jiggle carefully until the meatloaf slides out. Bake 60 minutes.
- Remove from oven. Increase oven temperature to 400 degrees. Brush remaining 1/4 cup ketchup on all sides of the meatloaf. Return to oven and bake 10 minutes longer. Remove from oven and cool 15 minutes before serving.
Notes
- Use 80% lean ground beef for optimal flavor and moisture balance.
- Eggs provide both moisture and structure to maintain the meatloaf's shape.
- Homemade breadcrumbs can be made by pulsing bread in a food processor or blender for freshness.
- This recipe yields six thick slices, perfect for entrees; doubling the batch ensures leftovers for sandwiches.
- Store leftover meatloaf covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 583kcal | 29% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 187mg | 62% |
| Sodium | 665mg | 28% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 226mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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