The Best Meatloaf Recipe

Meatloaf. The very word conjures up images of cozy family dinners, comforting aromas filling the kitchen, and that satisfying slice of savory goodness on your plate. For years, I’ve been on the hunt for the perfect meatloaf recipe – one that’s not too dry, packed with flavor, and boasts a delicious glaze that ties it all together. Let me tell you, this recipe, inspired by Natasha Kravchuk’s creation, is a game-changer. From the first bite, my family was hooked. The tender, juicy meatloaf, infused with aromatic onions and herbs, topped with a sweet and tangy glaze, was simply irresistible. Paired with creamy mashed potatoes and roasted broccoli, as Natasha suggests, it’s a complete meal that’s both satisfying and incredibly easy to make. This isn’t just a meatloaf recipe; it’s the meatloaf recipe you’ll find yourself making again and again. Get ready to experience meatloaf perfection!

Ingredients

This recipe uses simple, readily available ingredients that come together to create a symphony of flavors. Quality ingredients are key to achieving the best results, so don’t skimp on freshness! Below you’ll find the ingredients list in both US Customary and Metric measurements for your convenience.

Meatloaf Ingredients:

• 2 lbs ground beef, 85% or 80% lean
  • (US Customary): 2 pounds
  • (Metric): Approximately 900 grams
  • Ingredient Spotlight: Ground beef is the heart and soul of meatloaf. Using 85% or 80% lean ground beef ensures a flavorful and moist meatloaf without being overly greasy. The fat content contributes to tenderness and prevents the meatloaf from drying out during baking. You can use ground chuck for a richer flavor or even a blend of ground beef and ground pork for a slightly different taste profile. For a leaner option, you could use 90% lean ground beef, but be mindful that it might result in a slightly drier meatloaf, so you may need to adjust the amount of milk or add a bit of extra moisture.
• 1 medium onion, (1 cup), finely chopped
  • (US Customary): 1 medium onion
  • (Metric): Approximately 150-200 grams
  • Ingredient Spotlight: Onions are essential for adding both flavor and moisture to meatloaf. Sautéing them before adding them to the meatloaf mixture softens them and mellows their raw bite, resulting in a sweeter, more caramelized flavor that infuses the entire dish. Finely chopping the onion ensures it cooks evenly and blends seamlessly into the meatloaf without large chunks. Yellow or white onions work best for their mild and versatile flavor.
• 1 tsp olive oil
  • (US Customary): 1 teaspoon
  • (Metric): 5 milliliters
  • Ingredient Spotlight: Olive oil is used for sautéing the onions. It provides a neutral cooking medium and adds a subtle richness to the onions as they cook. You can substitute with other neutral oils like vegetable oil or canola oil if you don’t have olive oil on hand.
• 2 large eggs
  • (US Customary): 2 large eggs
  • (Metric): Approximately 100 grams (without shell)
  • Ingredient Spotlight: Eggs act as a binder in meatloaf, holding all the ingredients together and contributing to its structure. They also add moisture and richness. Large eggs are the standard size used in most recipes.
• 3 garlic cloves, minced
  • (US Customary): 3 garlic cloves
  • (Metric): Approximately 9-12 grams
  • Ingredient Spotlight: Garlic is a flavor powerhouse, adding pungent and savory notes to the meatloaf. Minced garlic disperses its flavor evenly throughout the mixture. Fresh garlic is always preferred for its vibrant taste, but you can substitute with ½ teaspoon of garlic powder if needed.
• 2 Tbsp ketchup
  • (US Customary): 2 tablespoons
  • (Metric): 30 milliliters
  • Ingredient Spotlight: Ketchup in the meatloaf mixture adds a touch of sweetness and tanginess, as well as moisture. It also helps to tenderize the meat. Don’t worry, it won’t make your meatloaf taste overwhelmingly like ketchup; it simply enhances the overall flavor profile.
• 3 Tbsp fresh parsley, finely chopped
  • (US Customary): 3 tablespoons
  • (Metric): Approximately 15 grams
  • Ingredient Spotlight: Fresh parsley adds a bright, herbaceous note and a pop of color to the meatloaf. Finely chopped parsley distributes evenly and releases its aroma throughout the dish. If fresh parsley isn’t available, you can substitute with 1 tablespoon of dried parsley, but fresh is always recommended for the best flavor. Other fresh herbs like oregano or thyme can also be added for variation.
• 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
  • (US Customary): ¾ cup
  • (Metric): Approximately 60 grams
  • Ingredient Spotlight: Breadcrumbs are crucial for creating a tender and light meatloaf. They absorb excess moisture and prevent the meatloaf from becoming dense and rubbery. Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs, resulting in a lighter texture. Regular breadcrumbs or gluten-free breadcrumbs can be used as substitutes. If using regular breadcrumbs, you may want to soak them in milk for a few minutes before adding them to the mixture to ensure they are moist.
• 1/3 cup milk
  • (US Customary): ⅓ cup
  • (Metric): Approximately 80 milliliters
  • Ingredient Spotlight: Milk adds moisture to the meatloaf, helping to keep it tender and preventing it from drying out. It also helps to bind the breadcrumbs and other ingredients together. You can use whole milk, 2% milk, or even non-dairy milk alternatives like almond milk or oat milk.
• 1 tsp salt, or to taste
  • (US Customary): 1 teaspoon
  • (Metric): 5 grams
  • Ingredient Spotlight: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the meatloaf. Start with 1 teaspoon and adjust to your taste preference. Remember that the sauce also contains salt, so season accordingly.
• 1 tsp Italian seasoning
  • (US Customary): 1 teaspoon
  • (Metric): 2 grams
  • Ingredient Spotlight: Italian seasoning is a blend of dried herbs like oregano, basil, thyme, rosemary, and marjoram. It adds a warm, herbaceous, and savory flavor profile to the meatloaf. You can find pre-mixed Italian seasoning in most grocery stores, or you can create your own blend.
• 1/2 tsp ground black pepper
  • (US Customary): ½ teaspoon
  • (Metric): 1 gram
  • Ingredient Spotlight: Ground black pepper adds a subtle spicy kick and enhances the overall flavor of the meatloaf. Freshly ground black pepper is always preferred for its brighter and more aromatic flavor.

Meatloaf Sauce Ingredients:

• 3/4 cup ketchup
  • (US Customary): ¾ cup
  • (Metric): Approximately 180 milliliters
  • Ingredient Spotlight: Ketchup forms the base of the sweet and tangy meatloaf sauce. It provides sweetness, tanginess, and a rich tomato flavor.
• 1 ½ tsp white vinegar
  • (US Customary): 1 ½ teaspoons
  • (Metric): 7.5 milliliters
  • Ingredient Spotlight: White vinegar adds a crucial element of tanginess and acidity to the sauce, balancing the sweetness of the ketchup and brown sugar. It also helps to cut through the richness of the meatloaf. Apple cider vinegar can be used as a substitute for a slightly different flavor profile.
• 2 Tbsp brown sugar
  • (US Customary): 2 tablespoons
  • (Metric): Approximately 25 grams
  • Ingredient Spotlight: Brown sugar adds sweetness and depth of flavor to the sauce. It also caramelizes beautifully in the oven, creating a glossy and flavorful glaze. Light or dark brown sugar can be used, with dark brown sugar providing a richer molasses flavor.
• 1/2 tsp garlic powder
  • (US Customary): ½ teaspoon
  • (Metric): 1 gram
  • Ingredient Spotlight: Garlic powder enhances the savory notes of the sauce and complements the garlic in the meatloaf itself.
• 1/2 tsp onion powder
  • (US Customary): ½ teaspoon
  • (Metric): 1 gram
  • Ingredient Spotlight: Onion powder adds a subtle onion flavor to the sauce, complementing the sautéed onions in the meatloaf. It rounds out the flavor profile of the glaze.

Instructions

Follow these step-by-step instructions to create your own delicious and crowd-pleasing meatloaf. Each step is designed to ensure your meatloaf is perfectly cooked, moist, and packed with flavor.

1. Prep – Preheat and Prepare Baking Sheet: Begin by setting the stage for success. Preheat your oven to a moderate 350°F (175°C). This temperature allows the meatloaf to cook evenly without drying out too quickly. Next, line a rimmed baking sheet with parchment paper or aluminum foil. This simple step is a lifesaver when it comes to cleanup, preventing the meatloaf drippings from sticking to the pan. The rimmed baking sheet is crucial to contain any juices that release during baking.
2. Sauté Onions – Unlock Flavor and Texture: Heat a medium skillet over medium heat. Add 1 teaspoon of olive oil and the finely chopped onion. Sauté, stirring occasionally, until the onions become softened and develop a beautiful golden hue, approximately 5-7 minutes. Sautéing the onions is a critical step that shouldn’t be skipped. Raw onions can have a sharp, overpowering flavor in the meatloaf, whereas sautéed onions become sweet, mellow, and contribute to a more complex flavor profile. The softened texture also blends seamlessly into the meatloaf mixture. Once sautéed, transfer the onions to a plate and allow them to cool slightly. Adding hot onions directly to the meat mixture can partially cook the meat and affect the texture.
3. Make the Meatloaf Mixture – Gentle Mixing is Key: In a large bowl, combine all of the meatloaf ingredients: ground beef, sautéed onions (cooled), eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs (or gluten-free breadcrumbs), milk, salt, Italian seasoning, and ground black pepper. Now for the mixing – and this is where restraint is important. Mix the ingredients just until they are well combined. Overmixing meatloaf can result in a tough and dense texture. Your hands are truly the best tools for this task. If you prefer, put on disposable gloves for a cleaner experience. Gently incorporate all the ingredients until everything is evenly distributed. You should still see some distinct ingredients, but they should be starting to come together.
4. Shape Meatloaf and Bake – First Bake for Moisture: Transfer the meatloaf mixture to the prepared baking sheet. Shape it into a loaf that is approximately 8 inches long, 4 inches wide, and 3 inches tall. The dimensions are not critical, but aiming for this general size will help ensure even cooking. You can use your hands to gently mold the meatloaf into a uniform shape. Bake the meatloaf uncovered at 350°F (175°C) for 40 minutes. This initial baking period allows the meatloaf to cook through and set its shape before the glaze is added. Baking uncovered helps to develop a slight crust on the meatloaf.
5. Make the Sauce – Sweet and Tangy Perfection: While the meatloaf is baking, prepare the glaze. In a small bowl, whisk together all the sauce ingredients: ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir until everything is thoroughly combined and the brown sugar is dissolved. This simple sauce is what elevates this meatloaf to the next level. The combination of sweet and tangy flavors perfectly complements the savory meatloaf.
6. Add the Glaze – Second Bake for Flavor and Finish: After the meatloaf has baked for 40 minutes, carefully remove it from the oven. Generously spread the prepared sauce evenly over the top and sides of the meatloaf. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Using a meat thermometer is the most accurate way to ensure your meatloaf is cooked through and safe to eat. Insert the thermometer into the thickest part of the meatloaf, avoiding the bottom of the pan. The glaze will caramelize and become beautifully glossy during this second baking period.
7. Rest and Serve – Patience for Best Results: Once the meatloaf reaches 160°F (71°C), remove it from the oven and let it rest for 10-15 minutes before slicing and serving. Resting is crucial for allowing the juices to redistribute throughout the meatloaf. If you slice it immediately, the juices will run out, resulting in a drier meatloaf. During resting, the internal temperature will continue to rise slightly. After resting, the meatloaf will be much easier to slice cleanly and will be at its most tender and flavorful. Garnish with fresh parsley, if desired, and serve hot.

Nutrition Facts

Meatloaf, while a comforting and delicious dish, is important to consider from a nutritional perspective. This recipe provides a hearty meal, and understanding the approximate nutrition facts can help you make informed choices about portion sizes and meal planning.

(Approximate values per serving, based on 8 servings. Note: Nutritional values can vary based on specific ingredients used, ground beef fat content, and serving sizes.)

• Servings: 8 servings
• Calories per serving: Approximately 450-550 calories
  • Breakdown (approximate):
    • Protein: 35-45 grams
    • Fat: 25-35 grams (depending on ground beef fat percentage)
    • Carbohydrates: 15-25 grams
  • Important Considerations:
    • Ground Beef Fat Content: Using leaner ground beef (90% lean) will reduce the fat and calorie content per serving.
    • Serving Size: These values are based on a standard serving size of approximately one slice of meatloaf. Adjust serving sizes to meet your individual dietary needs.
    • Side Dishes: Remember to factor in the nutritional content of your side dishes, such as mashed potatoes and roasted broccoli, when considering the overall meal nutrition.
    • This is an Estimate: These nutritional facts are estimates calculated based on average ingredient values. For precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

One of the beauties of this meatloaf recipe is its relatively quick preparation time. Perfect for busy weeknights or when you want a comforting meal without spending hours in the kitchen.

• Prep Time: 15 minutes
  • This includes chopping the onion, mincing garlic, measuring ingredients, and sautéing the onions. The streamlined ingredient list and straightforward steps contribute to the quick prep time.
• Cook Time: 1 hour and 5 minutes (40 minutes initial bake + 20 minutes with glaze + 5 minutes sauce prep)
  • The cook time includes both the initial baking period and the time needed to bake the meatloaf with the glaze. The oven does most of the work, allowing you to focus on other tasks while the meatloaf cooks.
• Total Time: 1 hour and 20 minutes
  • From start to finish, you can have a delicious homemade meatloaf on the table in just over an hour. This makes it a fantastic option for a satisfying and flavorful meal without a lengthy commitment in the kitchen.

How to Serve

Meatloaf is a versatile dish that pairs beautifully with a variety of side dishes. Here are some delicious and classic ways to serve your perfect meatloaf:

• Classic Comfort:
  • Creamy Mashed Potatoes: As Natasha suggests, creamy mashed potatoes are the quintessential side for meatloaf. The smooth, buttery potatoes complement the savory meatloaf perfectly.
  • Roasted Broccoli: Roasted broccoli adds a healthy and flavorful element to the meal. The slightly charred and tender broccoli florets provide a delightful contrast in texture and taste.
  • Green Beans: Steamed or sautéed green beans are another classic and simple side dish that pairs wonderfully with meatloaf.
• Vegetable Sides:
  • Glazed Carrots: Sweet and tender glazed carrots offer a vibrant and flavorful side dish that complements the savory meatloaf.
  • Corn on the Cob or Creamed Corn: Corn provides a touch of sweetness and summery flavor.
  • Side Salad: A fresh green salad with a vinaigrette dressing adds lightness and freshness to balance the richness of the meatloaf.
• Starchy Sides:
  • Mac and Cheese: For ultimate comfort food, mac and cheese is a decadent and satisfying side dish.
  • Garlic Bread: Crispy garlic bread is perfect for soaking up any extra meatloaf sauce and adds a flavorful carb element to the meal.
  • Rice or Quinoa: For a lighter option, serve meatloaf with a side of fluffy rice or quinoa.
• Serving Suggestions for Different Occasions:
  • Family Dinner: Serve meatloaf sliced on a platter, garnished with fresh parsley, alongside mashed potatoes, roasted broccoli, and a simple side salad for a classic and comforting family meal.
  • Weeknight Meal: Keep it simple by serving meatloaf with a quick side of steamed green beans and a tossed salad for an easy and nutritious weeknight dinner.
  • Potluck or Gathering: Meatloaf is a great dish to bring to a potluck. It travels well and can be served warm or at room temperature. Slice it ahead of time for easier serving.
  • Leftovers: Meatloaf is fantastic as leftovers! Slice it and enjoy it in sandwiches, crumbled over salads, or reheated for another meal.

Additional Tips for Meatloaf Perfection

To ensure your meatloaf is consistently delicious and earns rave reviews, here are five additional tips to keep in mind:

1. Don’t Overmix the Meat Mixture: As mentioned in the instructions, overmixing is the enemy of tender meatloaf. Mix the ingredients just until they are combined. Overmixing develops the gluten in the breadcrumbs and toughens the meat, resulting in a dense and rubbery texture. Gentle mixing is key to a moist and tender meatloaf.
2. Use a Meat Thermometer: An instant-read meat thermometer is your best friend when it comes to cooking meatloaf perfectly. It eliminates guesswork and ensures that your meatloaf is cooked to a safe internal temperature of 160°F (71°C). Insert the thermometer into the thickest part of the meatloaf, avoiding the bottom of the pan, to get an accurate reading.
3. Sauté the Onions (Don’t Skip This Step!): Sautéing the onions is crucial for developing their flavor and texture. Raw onions can be harsh and overpowering in meatloaf. Sautéing them mellows their flavor, sweetens them, and softens their texture, allowing them to blend seamlessly into the meatloaf mixture and contribute to a more complex and delicious flavor profile.
4. Let it Rest Before Slicing: Resist the urge to slice into the meatloaf immediately after it comes out of the oven. Resting the meatloaf for 10-15 minutes is essential for allowing the juices to redistribute throughout the meat, resulting in a more moist and flavorful meatloaf. It also makes slicing much easier and cleaner.
5. Experiment with Variations and Add-Ins: Once you’ve mastered the basic recipe, feel free to experiment with variations and add-ins to customize your meatloaf to your liking. Consider adding:
   • Different Ground Meats: Try a blend of ground beef and ground pork, ground turkey, or even ground lamb for different flavor profiles.
   • Vegetables: Add finely diced bell peppers, carrots, zucchini, or mushrooms to the meatloaf mixture for extra flavor, moisture, and nutrients.
   • Cheese: Incorporate shredded cheddar cheese, mozzarella, or Parmesan cheese into the meatloaf mixture for added richness and flavor.
   • Spices and Herbs: Experiment with different herbs and spices like smoked paprika, chili powder, dried oregano, or thyme to create unique flavor combinations.
   • Sauce Variations: Try different sauces for the glaze, such as BBQ sauce, honey mustard glaze, or a balsamic glaze.

Frequently Asked Questions (FAQ)

Here are some common questions about meatloaf ingredients and substitutions to help you make the perfect meatloaf every time:

Q1: Can I use leaner ground beef, like 93% lean?

A: Yes, you can use 93% lean ground beef, but be aware that it may result in a slightly drier meatloaf. Leaner ground beef has less fat, which contributes to moisture and tenderness. To compensate for the lower fat content, you can add a tablespoon or two of extra milk or a beaten egg yolk to the meatloaf mixture to help maintain moisture. Be sure to monitor the meatloaf during baking and avoid overbaking it.

Q2: I don’t have Panko breadcrumbs. Can I use regular breadcrumbs?

A: Absolutely! Regular breadcrumbs are a perfectly acceptable substitute for Panko breadcrumbs in this recipe. Panko breadcrumbs are larger and flakier, which can result in a slightly lighter texture, but regular breadcrumbs will work just fine. You can also use gluten-free breadcrumbs if needed. If using regular breadcrumbs, you might consider soaking them in the milk for a few minutes before adding them to the meat mixture to ensure they are moist and don’t dry out the meatloaf.

Q3: Can I substitute dried parsley for fresh parsley?

A: Yes, you can substitute dried parsley for fresh parsley if needed. Use 1 tablespoon of dried parsley for every 3 tablespoons of fresh parsley called for in the recipe. Keep in mind that fresh parsley has a brighter and more vibrant flavor than dried parsley. If possible, fresh parsley is always recommended for the best flavor.

Q4: I don’t have white vinegar. Can I use apple cider vinegar in the sauce?

A: Yes, apple cider vinegar is a good substitute for white vinegar in the meatloaf sauce. Apple cider vinegar has a slightly milder and fruitier flavor than white vinegar, but it will still provide the necessary tanginess and acidity to balance the sweetness of the ketchup and brown sugar. You can use it in a 1:1 substitution.

Q5: Can I make meatloaf without eggs?

A: Eggs act as a binder in meatloaf, helping to hold the ingredients together. While it’s possible to make meatloaf without eggs, it can be more challenging to achieve the same structure and tenderness. If you need to make egg-free meatloaf, you can try using substitutes like flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or a mixture of breadcrumbs and milk soaked for a longer period to act as a binder. Be mindful that egg-free meatloaf may be slightly more delicate and prone to crumbling. You might need to handle it more gently when shaping and slicing.

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