What is the secret to a great meatloaf?

The secret to a truly great meatloaf is a combination of using the right fat content in your ground beef, adding plenty of moisture with ingredients like milk and ketchup, and most importantly, not overmixing the ingredients. Keeping a light hand when you mix prevents the meat from becoming tough.

What not to put in meatloaf?

Avoid adding too many fillers or ingredients that don’t contribute to moisture and flavor. You also don't want to use meat that is too lean, as it can result in a dry meatloaf. Stick to the classic recipe basics and you'll be set!

How many eggs for a 2 lb meatloaf?

For a 2-pound meatloaf, two large eggs are the perfect amount. They act as a binder to hold the loaf together and contribute to a moist, tender texture.

What gives meatloaf the best flavor?

Sautéed onions, fresh minced garlic, and Italian seasoning give this classic meatloaf recipe its robust flavor. Plus, the simple brown sugar and ketchup glaze adds a sweet and tangy finish that can’t be beaten.

The Best Classic Meatloaf Recipe

Description

This classic meatloaf recipe is the ultimate comfort food—it’s incredibly juicy, perfectly seasoned, and topped with the most irresistible sweet and tangy glaze. It’s a guaranteed family favorite that will bring you back to your childhood. This recipe is a keeper because it uses straightforward ingredients, has a fool-proof method for a moist and tender loaf, and it’s one of those hearty meals that just makes everyone happy.

Ingredients

Scale

2 lbs ground beef (85% or 80% lean)

1 medium onion (about 1 cup), finely chopped

1 tsp olive oil

2 large eggs

3 garlic cloves, minced

2 Tbsp ketchup

3 Tbsp fresh parsley, finely chopped

¾ cup Panko breadcrumbs (or gluten-free bread crumbs)

⅓ cup milk

1 tsp salt

1 tsp Italian seasoning

½ tsp ground black pepper

For the Sauce:

¾ cup ketchup

1 ½ tsp white vinegar

2 Tbsp brown sugar

½ tsp garlic powder

½ tsp onion powder

Instructions

Prep: Line a rimmed baking sheet with unbleached parchment paper or foil for easier cleanup, and preheat your oven to 350°F.
Sauté Onions: Set a medium skillet over medium heat. Add 1 tsp oil and the chopped onion. Sauté, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
Make the Meatloaf Mixture: In a large bowl, add all of the meatloaf ingredients and mix just until well combined. Using your hands is your best tool for mixing.
Shape Meatloaf and Bake: Add the meat mixture to the pan and shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F for 40 minutes.
Make the Sauce: In a small bowl, add the sauce ingredients and stir to combine.
Add the Glaze: Spread the sauce over the meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160°F on an instant-read thermometer.
Rest: Rest the meatloaf for 10-15 minutes before serving. This makes it much easier to slice.

Notes

Do Not Overmix: Mix until the meat mixture is just combined so you don’t end up with a dense meatloaf.

Variations: You can replace half the meat with ground turkey, chicken, or pork (or even Italian sausage). Note that poultry must be baked to 165°F.

To Bake in a Loaf Pan: Line the loaf pan with parchment paper for easier removal. Gently press your meat mixture into the pan and bake following the same instructions, but increase the temperature to 375°F. It will take longer to cook through.

Nutrition

Serving Size: 1 serving
Calories: 242 kcal
Sugar: 3 g
Sodium: 630 mg
Fat: 10 g
Saturated Fat: 2.7 g
Unsaturated Fat: 7.3 g
Carbohydrates: 11 g
Fiber: 0.8 g
Protein: 26 g
Cholesterol: 113 mg

Keywords: meatloaf, ground beef, classic, comfort food, dinner, family favorite, easy recipe