Description
This classic meatloaf recipe delivers a moist, flavorful loaf perfect for a comforting family dinner. Ground beef is combined with breadcrumbs, milk, eggs, and a blend of seasonings, then baked with a tangy, sweet ketchup glaze that caramelizes beautifully. The meatloaf is baked in stages with multiple layers of glaze for maximum flavor and finished with a high-heat roast for a deliciously sticky crust. Resting before slicing ensures juicy, tender slices every time.
Ingredients
Scale
Meatloaf
- 1 cup breadcrumbs
- 1/3 cup milk
- 2 pounds 80/20 ground beef (or 1 pound lean ground beef and 1 pound ground pork)
- 1 medium onion, very finely diced (about 1 cup)
- 2 tablespoons ketchup
- 2 large eggs
- 2 teaspoons Worcestershire sauce
- 2 tablespoons finely chopped parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
Glaze
- 3/4 cup ketchup
- 2 tablespoons brown sugar (or more to taste)
- 2 teaspoons apple cider vinegar (or to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil to make cleanup easier later on.
- Prepare Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 to 10 minutes, allowing the breadcrumbs to soak up the milk and become soft.
- Combine Ingredients: Add the ground meat, finely diced onion, 2 tablespoons ketchup, eggs, Worcestershire sauce, chopped parsley, Dijon mustard, salt, paprika, and black pepper to the breadcrumb mixture. Gently mix everything together with clean hands until just combined, taking care not to overmix so the meatloaf stays tender but holds together well.
- Shape Meatloaf: Transfer the meat mixture onto the prepared baking sheet and shape it into a loaf about 9 inches long and 4 inches wide. Make sure the loaf is evenly thick throughout for even cooking.
- Prepare Glaze: In a small bowl, whisk together 2/3 cup ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Apply First Glaze and Bake: Brush one-third of the glaze over the top of the meatloaf. Place the baking sheet in the oven and bake at 350°F for 30 minutes.
- Second Glazing: Remove the meatloaf from the oven and brush on another third of the glaze over the top and sides. Return the meatloaf to the oven and bake for an additional 10 minutes.
- Final Glazing and High Heat Bake: Remove the meatloaf once again and apply the remaining glaze over the top and sides. Increase the oven temperature to 400°F (205°C) and bake for a final 10 to 15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C), ensuring it is thoroughly cooked.
- Rest and Serve: Take the meatloaf out of the oven and let it rest on the baking sheet for 10 to 15 minutes. This resting period allows the juices to redistribute throughout the meatloaf, resulting in moist, tender slices. Slice and serve with your favorite side dishes, optionally spooning any pan juices over the meatloaf for extra flavor.
Notes
- Use 80/20 ground beef for juicier meatloaf; mixing in ground pork adds even more flavor and texture.
- Do not overmix the meat mixture to keep the texture tender and avoid a dense loaf.
- Letting the breadcrumb soak in milk softens the mixture and helps bind the meatloaf together.
- Multiple layers of glaze add complexity and a sticky, caramelized top.
- Check internal temperature with a meat thermometer to ensure doneness and food safety.
- Resting the meatloaf before slicing helps retain the juices and prevents crumbling.
- Leftovers can be refrigerated for 3 to 4 days or frozen for up to 3 months.
