Meatloaf sounded a little boring to me the first time someone described it to me. But then I tried a homemade slice with that sweet glaze on top, and I understood why it is such a classic American comfort food. The meat is soft and savory, the glaze gets sticky and sweet in the oven, and the whole house smells amazing while it bakes.
This is now my go-to recipe for a cozy weeknight dinner. It is simple to mix together, and the oven does most of the work. Plus, leftovers make the best sandwiches the next day. Here is exactly how I make mine.
Ingredients
- 2 pounds ground beef (80/20 works best)
- 1 cup breadcrumbs (plain or Italian)
- 1/2 cup milk
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the sweet glaze:
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
Steps
1. Preheat the oven and prep your pan
Set your oven to 350 degrees Fahrenheit. Line a baking sheet with foil, or lightly grease a 9×5 loaf pan. I like using a baking sheet because the sides of the meatloaf get a little crisp, which I really enjoy. If you use a loaf pan, the meatloaf will be softer all around. Either way works great.
2. Soften the breadcrumbs
In a large mixing bowl, stir the breadcrumbs and milk together and let them sit for about 5 minutes. The breadcrumbs soak up the milk and turn soft and mushy. This is a trick that keeps the meatloaf moist and tender instead of dense and dry. I never skip this step anymore, because it really makes a difference in the final texture.
3. Add the vegetables and seasonings
Add the chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, salt, black pepper, and garlic powder to the bowl with the soaked breadcrumbs. Stir everything together well with a fork. Mixing the seasonings into the bread first helps spread the flavor evenly through the whole loaf. It also means you can mix the meat less, which is important for a tender meatloaf.
4. Mix in the ground beef gently
Add the ground beef to the bowl and mix it in with your hands until everything is just combined. Be gentle here. If you mix the meat too much, it gets tough and dense. Stop as soon as you do not see any dry breadcrumbs left. This is the most important part of making a good meatloaf, so take it slow and use a light touch.
5. Shape the loaf
Transfer the meat mixture onto your prepared baking sheet and shape it into a loaf with your hands. Make it about 9 inches long and 5 inches wide, with a slightly rounded top. Try to keep the shape even so it cooks at the same rate all the way through. If you are using a loaf pan, just press the mixture in gently and smooth the top.
6. Make the sweet glaze
In a small bowl, whisk together the ketchup, brown sugar, mustard, and apple cider vinegar until smooth. Taste it and adjust if you like. If you want it sweeter, add a little more brown sugar. Spread about half of the glaze evenly over the top and sides of the meatloaf. Save the rest for later, because we add a second layer near the end.
7. Bake until cooked through
Put the meatloaf in the oven and bake for about 1 hour. After 45 minutes, take it out and spread the rest of the glaze over the top. Then put it back in for the last 15 minutes so the glaze gets sticky and caramelized. The meatloaf is done when the inside temperature reaches 160 degrees Fahrenheit, or when the juices run clear. This usually takes 60 to 75 minutes total.
8. Rest before slicing
This part is hard, but let the meatloaf rest for at least 10 minutes after it comes out of the oven. If you slice it right away, the juices run out and the slices can fall apart. Resting lets the juices settle back into the meat. After resting, slice it into thick pieces with a sharp knife and serve warm. That sticky glaze on top is the best part.
Tips
You can mix the meatloaf and shape it the night before, then keep it covered in the fridge and bake it the next day. If you want a little extra flavor, try adding a tablespoon of your favorite barbecue sauce to the glaze. And if your onion pieces are on the bigger side, saute them in a pan for a few minutes first so they soften up.
Conclusion
This meatloaf has become one of my favorite comfort foods to cook at home. It is hearty, it is flavorful, and that sweet glaze makes every slice something to look forward to. Make a little extra, because the cold meatloaf sandwich the next day might be even better than the first slice.
