Valentina Ablaev
This is the best meatloaf recipe to make from scratch! A juicy and delicious protein, topped with a flavorful meatloaf glaze. This classic meatloaf recipe follows a very simple process; you’ll never make meatloaf any other way.
We’ve all had an experience with a dry, sad meatloaf, and trust me, this is the furthest thing from that. This classic ground beef meatloaf is packed with onions, fresh herbs, panko, and a generous amount of seasoning! The cherry on top is the delicious meatloaf sauce that caramelizes on top to make for a delightful bite.
Ground beef is the best protein for quick, healthy, affordable dishes! From making your own taco meat from scratch to a comforting lasagna soup, you cannot go wrong with ground beef.
Why You’ll Love This Recipe:
This isn’t your bland old meatloaf; this recipe will have you craving more! Not to mention that this entire process requires only 10 minutes of hands-on effort.
Ingredients for Classic Meatloaf with Glaze
- Ground beef – you can use 90/10 ground beef or 85/15 for this recipe.
- Onion – finely chopped onion adds a great flavor to this meatloaf, just like our homemade beef meatballs.
- Eggs – help to bind the meat together and give it more of a “cakey” texture.
- Garlic – minced, provides the loaf with a great flavor.
- Ketchup – gives the loaf a delicious tomato undertone.
- Parsley – fresh parsley offers the meat an undeniably delightful flavor.
- Panko – crisp breadcrumb binds the meat together to keep it a loaf.
- Milk – the liquid binder for this loaf.
- Seasoning – a mix of salt, black pepper, italian seasoning, and paprika.
- Meatloaf sauce – a mixture of ketchup, vinegar, brown sugar, garlic powder, and onion powder.
See the recipe card below for a complete list of ingredients and quantities.
What Gives Meatloaf a Good Flavor?
The key to a delicious meatloaf is all of the add-ins! Chopped onion, fresh parsley, and seasoning add flavor to the beef. Each ingredient is essential and plays a crucial role in making this meatloaf delicious.
How to Make Meatloaf From Scratch
- In a bowl mix together all of the glaze ingredients.
2. Add all of the meatloaf ingredients to a large bowl.
3. Mix the meatloaf ingredients together without overworking the mixture.
4. Add the mixture to a parchment paper-lined 9” x 5” loaf pan. Add the meatloaf to the oven at 375°F and bake for 40 minutes. Top the meatloaf with the glaze and bake for 15-20 minutes.
Make Meatloaf Without a Loaf Pan:
While using a loaf pan is easier for getting the perfect shape, you can also shape it and bake directly on a rimmed baking sheet.
Expert Tips:
- Choose the right beef. You can choose between lean ground beef or a fattier option, such as 85/15. The main difference is the result that you want! This recipe works with both types of beef, but the lean ground beef will result in a tougher (yet still juicy) loaf, while 85/15 ground beef will yield a tender and slightly oilier result. Both are great options, but they have somewhat different results.
- Check the temperature. Use an instant-read meat thermometer and check that the center of the meat reaches an internal temperature of 165°F.
Meatloaf Sides:
Here are some of our favorite side dishes to serve with meatloaf:
- Potatoes – Homemade mashed potatoes are a classic side, but take our meal to the next level by serving meatloaf with creamy scalloped potatoes.
- Salads – A meatloaf calls for a classic broccoli cauliflower salad.
- Veggies – Serve this meatloaf with a side of roasted cauliflower for a filling and delicious vegetable side.
FAQ’S
Though I haven’t tried it personally, you can make a variation of this meatloaf in the air fryer. Add the shaped loaf to the air fryer and cook at 350°F for 15-20 minutes, checking periodically to ensure it’s cooked through.
There’s nothing worse than a dry meatloaf, and this recipe yields a moist and tender loaf. The key is not to overbake it. Use an instant-read thermometer to stop the cooking process as soon as it reaches the desired temperature.
When making the meatloaf mix, it’s important not to overwork it. Use your hand to massage the mixture until it’s smooth and even.
Store & Reheat
- Storage. Keep this meatloaf in an airtight container for up to 5 days, stored in the refrigerator.
- Reheat. Warm the meatloaf in a pan and cook until it is warmed through.
- Freeze. This meatloaf can be frozen for storage. Store as a whole loaf or in slices for a quick thaw. Simply add the meat to a freezer-safe container and freeze for up to 3 months. Reheat: Thaw the meatloaf in the fridge overnight and add to the oven to warm up.
More Ground Beef Recipes
If you enjoyed this meatloaf recipe, be sure to try our other easy ground beef recipes; here are some of our favorites:
If you tried this classic meatloaf recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it.
The Best Meatloaf Recipe (So Easy)
Ingredients
meatloaf-
- 2 lbs ground beef, 85% or 90% lean
- 1 med onion, finely chopped
- 2 large eggs
- 3 garlic cloves, minced
- 3 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup panko breadcrumbs
- 1/3 cup milk
- 1 ½ tsp salt, or to taste
- 2 tsp Italian seasoning
- ¼ tsp ground black pepper
- ½ tsp ground paprika
meatloaf sauce-
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
Instructions
- Line a 9×5″ loaf pan with parchment paper. Preheat the oven to 375°F.
- In a large mixing bowl, combine all the ingredients for the meatloaf. Mix until well incorporated, but don’t overwork the meat.
- Transfer the meat mixture to the loaf pan and gently press the meat to make it even.
- Bake the meatloaf in the oven for 40 minutes, uncovered.
- In a small bowl, mix the sauce ingredients together.
- Spread the sauce over the meatloaf and add the meatloaf back into the oven for 15-20 minutes.
- Rest the meatloaf for 10 minutes before slicing into it. Top the meatloaf with the juices from the pan.
- Serve, and enjoy!
Notes
- Pick the right beef. Whether you use 85% or 90% fat is up to you and how oily and juicy you want your meatloaf. Though 85% fat isn’t too high, it will leak more oil out of the loaf, while lean ground beef will give you a more sturdy meatloaf. Both are delicious and give you a great result!
- Check for doneness. Use an instant-read meat thermometer to check that the meat reaches 165°F.
- Refrigerate the leftover meatloaf in an airtight container for up to 5 days.
Nutrition
NOTE: This recipe was developed by Valentina’s Corner and first published on Natasha’s Kitchen.
