American · Main · Easy
Meatloaf
Classic homestyle meatloaf with a sweet tangy glaze, moist and flavorful inside with caramelized edges. Better than you remember.
The whole recipe in 60 seconds
Meatloaf, in 5 ideas
- A free form loaf on a sheet pan gives more caramelized surface than a loaf pan.
- Soaking the breadcrumbs in milk (a panade) keeps the meatloaf moist.
- The glaze caramelizes in the oven into a sticky sweet crust.
- Do not overmix or the meatloaf gets dense. Mix just until combined.
- Let it rest so the juices redistribute instead of running out onto the cutting board.
What you need
Ingredients
- 2 lbs ground beef (80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard mixed with 1 tsp salt and 1/2 tsp pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
How to make it
Directions
- Heat the oven to 350F. Line a sheet pan with foil.
- Soak the breadcrumbs in the milk for 5 minutes.
- Mix the beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire, Dijon, salt, and pepper gently. Do not overmix.
- Shape into a loaf on the sheet pan (not in a loaf pan, so the edges caramelize).
- Stir the ketchup, brown sugar, and vinegar. Spread over the loaf.
- Bake 1 hour until the internal temp reaches 160F. Rest 10 minutes before slicing.
Leftover meatloaf makes the best sandwiches. Thick cold slices on white bread with mayo is a classic for a reason.