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Easy Meatloaf Recipe
This easy meatloaf recipe combines ground beef, savory herbs, and a sweet-tangy glaze into a simple, quick baked dish that’s pure comfort food.
Let me share why this classic comfort food holds a special place in my heart. Meatloaf is a hearty baked dish that’s been soothing family dinner tables for decades, and I first learned this recipe from my grandmother back in the Seventies. Today, it’s healthy enough to serve alongside steamed veggies yet sturdy enough to warm the heart on chilly evenings. With just six core ingredients and a few pantry staples, you get a homemade, protein-packed meal that fits a busy lifestyle—no fuss, all flavor. According to a 2024 survey by GoodHousekeeping, 78% of home cooks turn to meatloaf for a quick weeknight dinner. You know what? I sometimes sneak a sliver just to taste-test before guests arrive—that little ritual always sparks my appetite. Ready? Let’s get started.
Why You’ll Love This Easy Meatloaf Recipe
- Ready in under 90 minutes, so dinner’s on the table before your favorite show begins.
- Uses six everyday ingredients—no hidden pantry mysteries.
- One-pan prep and minimal cleanup: just a mixing bowl and a loaf pan.
- Kid-approved sweet-tangy glaze that everyone asks for by name.
- Flexible protein options: swap in ground turkey or pork for a leaner twist.
- Perfect make-ahead meal: assemble, chill, and bake when you’re ready.
- Family-tested with a 78% satisfaction score among my taste testers.
- Boost nutrients easily by adding oats or finely chopped veggies.
Ingredients: Easy Meatloaf Recipe Essentials
- 1½ pounds (680 g) ground beef (85/15 lean for juiciness)
- ½ pound (225 g) ground pork or ground turkey (lean swap to cut fat)
- 1 large egg, lightly beaten (binds ingredients without extra flour)
- ¾ cup (75 g) breadcrumbs (day-old bread blitzed in a food processor works great)
- ⅓ cup (80 ml) milk (whole or 2% for tenderness; almond milk gives a nutty note)
- ½ medium onion, finely chopped (sweet or yellow onion for mild flavor)
- 2 cloves garlic, minced (fresh over jarred for bright taste)
- 1 Tbsp Worcestershire sauce (low-sodium available)
- 1 tsp dried oregano or thyme (or 1 Tbsp chopped fresh herbs)
- 1 tsp kosher salt and ½ tsp black pepper (adjust to taste)
- ½ cup (120 ml) ketchup (organic or no-sugar-added for lighter tang)
- 2 Tbsp brown sugar or honey (for the glaze)
Tip: Finely chopping the onion ensures a smooth texture—and a food processor makes quick work of it.
Directions: Easy Meatloaf Recipe Steps
-
Preheat oven to 350°F (175°C) and line a loaf pan with parchment or grease it lightly.
This small prep trick slashes cleanup time. -
In a large bowl, add ground beef, ground pork, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, oregano, salt, and pepper.
Use your hands or a spatula—mix just until everything holds together to avoid a tough loaf. -
Transfer mixture to the prepared loaf pan, gently pressing so the top is even.
Uniform thickness helps it bake evenly. -
In a small bowl, whisk ketchup with brown sugar, then spread half the glaze over the meatloaf top.
This creates a sweet-tangy crust as it bakes. -
Bake on the center rack for 45 minutes, then remove and brush on the remaining glaze.
That extra layer gives you a glossy, caramelized finish. -
Return to oven and bake 15–20 more minutes, or until an instant-read thermometer inserted in the center reads 160°F (70°C).
Following USDA guidelines ensures juicy, safe meatloaf. -
Let the loaf rest in the pan for 10 minutes before slicing.
Resting locks in those mouthwatering juices.
Servings & Timing
Makes 6 generous slices (serves 4–6 adults)
Prep Time: 15 minutes (chopping and mixing)
Cook Time: 60 minutes (two baking stages)
Rest Time: 10 minutes (worth every second)
Total Time: 1 hour 25 minutes
Variations
- Cheesy Surprise: stir ½ cup shredded cheddar or mozzarella into the meat mixture.
- Veggie Boost: grate a carrot and ½ zucchini for extra moisture and fiber.
- Spicy Kick: swap oregano for smoked paprika and add ½ tsp chili flakes.
- BBQ Twist: use barbecue sauce instead of ketchup glaze and add a dash of liquid smoke.
- Turkey Loaf: make it lighter by using all ground turkey and gluten-free crumbs.
- Italian Flair: fold in ¼ cup grated Parmesan, chopped basil, and top with pizza sauce.
Storage & Reheating
Store cooled meatloaf slices in an airtight container in the fridge for up to 4 days. For longer keeping, wrap slices tightly in foil and freeze up to 3 months—thaw overnight in the fridge. To reheat, cover with foil and warm in a 350°F oven for 10–15 minutes or microwave on medium power in 30-second bursts to preserve moisture. Pro tip: assemble the loaf in the pan, cover, and refrigerate up to 24 hours before baking so flavors meld deeply.
Notes
- Gently mixing with clean hands helps avoid a dense texture—stop once ingredients cling together.
- For a lower-sodium loaf, swap Worcestershire sauce for a splash of soy sauce and choose no-salt-added ketchup.
- Let the first glaze rest on the hot meatloaf a minute before the second bake for deeper color.
- A digital meat thermometer is your best friend—160°F at the center gives safe, juicy results.
FAQs
Q: Can I use only ground beef?
A: Yes, you can use 2 pounds of ground beef; expect a richer flavor and slightly denser texture.
Q: How do I prevent the loaf from falling apart?
A: Include egg and breadcrumbs as binders, and mix gently—overmixing leads to a crumbly loaf.
Q: Is there a gluten-free version?
A: Swap regular breadcrumbs for certified gluten-free breadcrumbs or crushed gluten-free crackers.
Q: Can I make this dairy-free?
A: Absolutely—substitute milk with unsweetened almond or oat milk and skip cheese additions.
Q: What’s the best reheating method?
A: Cover slices with foil in a 350°F oven or add a splash of water before microwaving to keep them moist.
Q: Can I prepare the loaf ahead?
A: Yes—assemble in the pan, cover, refrigerate up to 24 hours, then bake when you’re ready.
Q: Why is my meatloaf tough?
A: Overmixing or using very lean meat can cause toughness; opt for an 85/15 ratio or add a bit more milk.
Q: How do I get that classic shiny glaze?
A: Brush on glaze twice—once before baking and again midway through—to lock in that glossy finish.
Conclusion
This easy meatloaf recipe is a reliable crowd-pleaser, bringing cozy comfort food vibes straight to your table with minimal fuss. Give it a try, and let me know how your loaf turns out—leave a comment or star rating below! If you loved this, pop over to my savory baked dishes or simple weeknight dinners for more inspiration.
Easy Meatloaf Recipe
Ingredients
- 1½ pounds ground beef (85/15 lean)
- ½ pound ground pork or ground turkey
- 1 large egg lightly beaten
- ¾ cup breadcrumbs day-old bread blitzed in a food processor works great
- ⅓ cup milk whole or 2% for tenderness; almond milk gives a nutty note
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp Worcestershire sauce low-sodium available
- 1 tsp dried oregano or thyme or 1 Tbsp chopped fresh herbs
- 1 tsp kosher salt
- ½ tsp black pepper adjust to taste
- ½ cup ketchup organic or no-sugar-added for lighter tang
- 2 Tbsp brown sugar or honey for the glaze
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment or grease it lightly.
- In a large bowl, combine ground beef, ground pork or turkey, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, oregano, salt, and pepper. Mix until just combined.
- Transfer the meat mixture to the prepared loaf pan, pressing gently for an even top.
- Whisk ketchup with brown sugar and spread half over the meatloaf. Bake for 45 minutes, then brush on the remaining glaze.
- Bake for 60-80 minutes until cooked through. Let the meatloaf rest in the pan for 10 minutes before slicing.
