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Meatloaf Recipe Easy
If you’re craving classic comfort food that comes together without fuss, this Meatloaf Recipe Easy is exactly what you need.
I’ve been making meatloaf for over thirty years—ever since my grandmother taught me how to mix ground beef with just the right amount of breadcrumbs and seasoning. This simple, classic dinner dish feels like a warm hug on chilly evenings, and it sneaks extra veggies into a kid-friendly meal. What makes this version special? A tangy ketchup glaze, lean ground beef to keep things lighter, and pantry staples you probably already have. Plus, with just one bowl and minimal chopping, it’s an easy weeknight winner or a cozy Sunday supper when family gathers around the table.
Why You’ll Love This Meatloaf Recipe Easy
• Ready in under an hour from start to finish
• Uses lean ground beef (93% lean) for less grease without sacrificing juiciness
• Simple pantry ingredients—no fancy spices required
• Kid-approved comfort food that sneaks in onions and garlic
• Glaze adds a sweet-tangy finish—no extra steps needed
• Perfect for meal prep: leftovers taste even better the next day
• Easy to customize with add-ins like cheese or veggies
• Classic dinner that works year-round, from cozy winter nights to summer potlucks
Ingredients for Meatloaf Recipe Easy
• 1½ pounds 93% lean ground beef (swap for ground turkey or chicken to cut fat)
• ½ cup plain breadcrumbs (Panko or gluten-free crumbs both work)
• ¼ cup milk (whole or 2%—dairy-free milk works too)
• 1 large egg, lightly beaten
• 1 small yellow onion, finely chopped (try red onion for a milder bite)
• 2 garlic cloves, minced (fresh beats jarred for aroma)
• ¼ cup ketchup (plus extra for glazing)
• 1 tablespoon Worcestershire sauce (adds umami depth)
• 1 teaspoon dried oregano (or Italian seasoning mix)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (optional for a hint of warmth)
• 2 tablespoons brown sugar (for the glaze)
Tip: Let the breadcrumbs soak in milk for five minutes before mixing—that little step locks in moisture and keeps your meatloaf from getting dry.
Directions for This Meatloaf Recipe Easy
1. Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper (or lightly grease it). Here’s the thing—parchment makes cleanup a breeze.
2. In a large mixing bowl, combine ground beef, soaked breadcrumbs, and the beaten egg. Use clean hands to gently toss—overmixing can make the meat dense.
3. Add chopped onion, minced garlic, ketchup, Worcestershire sauce, oregano, salt, pepper, and smoked paprika. Stir until just combined; you want streaks of red from the ketchup.
4. Transfer the mixture into the loaf pan, pressing gently to shape a compact loaf. If you fancy a bakery-style top, wet your fingers and smooth the surface.
5. In a small bowl, whisk together 3 tablespoons ketchup and brown sugar. Spread the glaze evenly over the top of the loaf—you’ll see it caramelize into a shiny, sticky crust.
6. Bake for 45–55 minutes, or until an instant-read thermometer inserted into the center reads 160°F. If edges brown too quickly, tent lightly with foil.
7. Let the meatloaf rest in the pan for 10 minutes before slicing. This pause lets juices redistribute, giving you tender, juicy slices every time.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes (including chopping and soaking breadcrumbs)
Bake Time: 50 minutes (give or take, depending on your oven)
Rest Time: 10 minutes
Total Time: about 1 hour 15 minutes
Variations
• Swap ground beef for ground turkey or chicken for a lighter twist.
• Stir in ½ cup shredded zucchini or carrot to boost veggie content.
• Use quick oats instead of breadcrumbs—old-school and hearty.
• Mix in ½ cup shredded cheddar or mozzarella for a cheesy surprise.
• Top with barbecue sauce instead of ketchup for a sweet-smoky glaze.
• Add 1 tablespoon Dijon mustard to the glaze for tangy depth.
Storage & Reheating
Refrigerator: Store slices in an airtight container for up to 3–4 days.
Freezer: Wrap tightly in plastic and foil, freeze for up to 3 months.
To Reheat: Thaw overnight in the fridge if frozen. Warm slices in a 350°F oven for 10–15 minutes or microwave on medium power until heated through.
Make-Ahead Tip: Assemble meatloaf in the pan, cover, and refrigerate up to 24 hours—bake straight from the fridge, adding a few extra minutes to cooking time.
Notes
• If you find the meatloaf a bit dry, switch to 85% lean ground beef or add an extra egg yolk.
• For extra flavor, sauté onions and garlic in a bit of olive oil before mixing.
• My kids sneaked cold slices right out of the fridge—proof this is total comfort food!
• Letting the glaze set under the broiler for 1–2 minutes (watch it closely) gives a sweet-crisp finish.
• If you prefer a firmer loaf, press the mixture more firmly into the pan—just don’t overwork it.
FAQs
Q: Can I make this recipe gluten-free?
A: Absolutely—just swap in gluten-free breadcrumbs or crushed rice crackers.
Q: My meatloaf came out dry. What went wrong?
A: Likely lean meat or overbaking; try 90% lean beef and check at 50 minutes with a thermometer.
Q: Can I bake this in a free-form shape?
A: Yes! Place on a parchment-lined baking sheet; you might need a few extra minutes.
Q: How do I know when it’s done without a thermometer?
A: Slice into the center—juices should run clear, not pink.
Q: What side dishes go well with meatloaf?
A: Classic pairings include mashed potatoes, steamed green beans, or a simple garden salad.
Q: Can I prepare this for a crowd?
A: Double the recipe and bake in two pans; adjust baking time as needed.
Q: Is there a dairy-free version?
A: Use dairy-free milk and skip the glaze sugar for a lighter touch.
Q: Can I add herbs like parsley or thyme?
A: Definitely—fresh parsley or thyme adds bright herbaceous notes.
Conclusion
This Meatloaf Recipe Easy stands out as a timeless comfort food that’s simple enough for busy weeknights yet tasty enough for weekend family dinners. With lean ground beef, pantry-friendly ingredients, and a sticky-sweet glaze, it’s bound to become your go-to simple classic. You know what? I’d love to hear how it turns out—drop a comment below, share a photo, or explore more easy dinner ideas like my Simple Mashed Potatoes and Classic Mac and Cheese. Enjoy!
Meatloaf Recipe Easy
Ingredients
- 1½ pounds lean ground beef 93% lean
- ½ cup plain breadcrumbs Panko or gluten-free crumbs
- ¼ cup milk whole or 2%—dairy-free milk works too
- 1 large egg lightly beaten
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- ¼ cup ketchup plus extra for glazing
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon smoked paprika optional
- 2 tablespoons brown sugar for the glaze
Instructions
- Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper or grease lightly.
- Combine ground beef, breadcrumbs, and beaten egg in a bowl. Add onion, garlic, ketchup, Worcestershire sauce, oregano, salt, pepper, and paprika. Stir until just combined.
- Transfer mixture to loaf pan, press gently to shape. Apply ketchup and brown sugar glaze on top.
- Bake for 45-55 minutes until internal temperature reaches 160°F. Let rest before slicing.
