Traditional Meatloaf Recipe

5 from 10 votes

This traditional meatloaf recipe is classic comfort food and a huge family favorite! It's so juicy, flavorful, and easy, topped with a delicious glaze.

Prep Time15

Cook Time50

Total Time1 5

Calories: 289

Course: Main Course

Servings:

Author: Neli Howard

Ingredients

Meatloaf

2 lb lean ground beef
2 eggs
1 cup breadcrumbs (I used gluten-free)
1 medium onion grated
3 cloves garlic
¼ cup fresh chopped parsley
1-2 Tablespoon Worcestershire sauce
3 Tablespoon ketchup
½ cup milk
½ teaspoon paprika
2 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 teaspoon salt

Meatloaf Glaze

½ cup ketchup
1 teaspoon white wine vinegar
2 Tablespoon brown sugar (or sweetener of choice)
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt & black pepper, each

Instructions

Meatloaf

Preheat oven to 375 F and line a meatloaf pan with parchment paper.
In a large mixing bowl, mix the ground beef, eggs, breadcrumbs, onion, garlic, milk, ketchup, Worcestershire sauce, parsley, paprika, Italian seasoning, salt and pepper. Mix well until everything is well combined.
Add meat mixture to the pan and gently press down so the top is flat. Bake the meatloaf for about 40 minutes.

Meatloaf Glaze

Mix the ingredients for the glaze in a small bowl. Spread the glaze over the meatloaf and bake for an additional 10 minutes. Let the meatloaf rest for about 10 minutes before slicing. Drizzle the juices from the pan over each slice when you are serving.

Video

Notes

I recommend lean beef (ground sirloin is 90-92% lean and only 8-10% fat). You don't want the meatloaf swimming in grease.

Do not overmix the meat mixture which will result in a tough and dense loaf. You want to mix the meat mixture well so all the ingredients are well combined and the meat begins to feel sticky.

Use enough binding ingredients. In addition to breadcrumbs, add an egg. They add moisture and protein which will help hold the mixture together. This will help the meatloaf to retain its shape and not fall apart, and it makes it moister and tastier.

Grate the onion. This helps with the texture of the meatloaf. Or you can swap it out for 1 tsp of onion powder if you don't like onion pieces in the meatloaf.

Line the meatloaf pan with parchment paper for easier removal of the meatloaf.

Don't cook in a very hot oven. Cook the meatloaf at 375 F. When the outside has cooked much quicker than the inside and the meatloaf hasn't cooked evenly, the proteins contract and tighten up, leaving cracks on top.

Let meatloaf rest for 10 -15 minutes before slicing it. This helps redistribute all the juices and cool off. Otherwise, if you slice your meatloaf while still hot, it might fall apart.

Use the juices from the pan to pour over the meatloaf slices.

Nutrition

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