Easy Meatloaf
A comforting and nostalgic dish with a rich glaze that's perfect for family dinners, made with simple ingredients for a quick weeknight meal.
Ingredients
Main ingredients
- 1.5 pounds ground beef (85/15) Rich flavor and juicy texture; substitute ground turkey for a lighter option.
- 1 cup fresh breadcrumbs or panko Binds the meat and keeps the loaf tender; gluten-free crumbs are fine.
- 0.5 cup milk Softens bread and adds moisture; use unsweetened almond milk if dairy-free.
- 1 large egg Helps everything hold together; flax 'egg' works for egg-free diets.
- 1 small onion, finely diced Adds sweetness and depth; try shallot for a milder taste.
- 2 cloves garlic, minced For a gentle savory lift.
- 0.25 cup ketchup plus extra for topping Classic glaze; swap to tomato paste mixed with honey for a tangy-sweet twist.
- 1 tablespoon Worcestershire sauce Umami and complexity; soy sauce can be used instead.
- 1 teaspoon dried thyme or Italian seasoning Aromatic and comforting.
- to taste Salt and freshly ground black pepper Season to your preference.
- 0.5 cup grated carrot or zucchini (optional) Sneaks in veggies, keeping the loaf moist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet or loaf pan with parchment for easier cleanup.
- In a large bowl, combine the breadcrumbs and milk; let sit for 2 minutes to soften into a sponge.
- Add the ground beef, egg, diced onion, garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper to the breadcrumb mixture. If using grated vegetables, fold them in now.
- Gently mix with your hands or a wooden spoon until everything is evenly distributed; do not overwork the meat.
- Shape the mixture into a loaf on the prepared pan, smoothing the top. Brush extra ketchup over the top for a glossy glaze. Sprinkle a pinch of black pepper across the surface.
Cooking
- Bake for 55 to 65 minutes, or until the internal temperature reaches 160°F (71°C). Midway through baking, baste with any pan juices for extra moisture.
- Let the meatloaf rest for 10 minutes before slicing to keep the slices intact.
Notes
For a festive meal, stir in 1/4 cup dried cranberries and chopped pecans. Make mini meatloaves in a muffin tin for quicker cook time. Refrigerate leftovers for up to 4 days. To freeze, slice and layer between parchment.