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Viral Food Trend: Meatloaf You Must Try

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Classic Meatloaf Recipe (Juicy, Tender, and Packed with Flavor)

Introduction

A truly great meatloaf recipe is the definition of comfort food done right. When prepared with the correct balance of ingredients and technique, meatloaf is moist, flavorful, and sliceable without being dense or dry. This classic meatloaf recipe delivers all the nostalgic appeal of a traditional home-cooked dinner while using modern, foolproof methods to ensure consistent results.

The key to perfect meatloaf lies in moisture control, gentle mixing, and a well-seasoned glaze. Milk-soaked breadcrumbs keep the texture tender, eggs provide structure without toughness, and a sweet-savory glaze caramelizes beautifully in the oven. This recipe is designed for home cooks who want dependable, restaurant-quality meatloaf using simple pantry ingredients.

Whether you’re cooking for a weeknight family meal or preparing leftovers for sandwiches, this homemade meatloaf recipe is a timeless staple worth mastering.

Ingredients

Meatloaf Base

  • 1 ½ pounds ground beef (80/20 for best moisture)

  • 1 cup plain breadcrumbs

  • ¾ cup whole milk

  • 2 large eggs, lightly beaten

  • 1 small yellow onion, finely diced

  • 2 cloves garlic, minced

  • 2 tablespoons ketchup

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried thyme

  • 2 tablespoons fresh parsley, finely chopped (optional)

Meatloaf Glaze

  • ½ cup ketchup

  • 2 tablespoons brown sugar

  • 1 tablespoon yellow mustard

  • 1 teaspoon Worcestershire sauce

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper or lightly grease a standard loaf pan.

2. Make the Panade

In a large mixing bowl, combine the breadcrumbs and milk. Stir and let the mixture sit for 1–2 minutes until fully absorbed. This panade prevents the meatloaf from becoming dry.

3. Add Seasonings and Aromatics

To the panade, add the eggs, diced onion, garlic, ketchup, Worcestershire sauce, salt, pepper, smoked paprika, thyme, and parsley. Mix until evenly combined.

4. Incorporate the Ground Beef

Add the ground beef to the bowl. Using clean hands, gently fold everything together just until combined. Avoid overmixing, which can result in a dense texture.

5. Shape the Meatloaf

Transfer the mixture to the prepared baking sheet and shape into a loaf about 9 inches long and 4 inches wide, or gently press into a loaf pan without compacting.

6. Prepare the Glaze

In a small bowl, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce until smooth.

7. Bake with Glaze

Spread half of the glaze evenly over the meatloaf. Bake uncovered for 40 minutes.

8. Finish Baking

Remove the meatloaf from the oven, spread the remaining glaze over the top, and return to the oven. Bake for an additional 20–25 minutes, or until the internal temperature reaches 160°F.

9. Rest and Serve

Let the meatloaf rest for 10 minutes before slicing to retain juices and ensure clean cuts.

Expert Tips & Variations

Professional Cooking Tips

  • Choose the right fat ratio: 80/20 ground beef ensures a juicy meatloaf.

  • Use a thermometer: Overcooking is the main cause of dry meatloaf.

  • Free-form baking: Shaping the loaf on a baking sheet allows excess fat to drain.

  • Resting is essential: Cutting too early releases moisture.

Ingredient Substitutions

Ingredient Substitute
Breadcrumbs Crushed crackers or rolled oats
Ground beef Beef and pork blend or ground turkey
Milk Unsweetened almond milk or 2% milk
Ketchup glaze BBQ sauce or chili sauce

Dietary Variations

  • Lighter Option: Use ground turkey and add 1 tablespoon olive oil.

  • Gluten-Free: Replace breadcrumbs with gluten-free crumbs or oats.

  • Dairy-Free: Use non-dairy milk in the panade.

Serving Suggestions

This classic meatloaf recipe pairs perfectly with traditional side dishes that complement its rich, savory flavor:

  • Creamy mashed potatoes or garlic mashed cauliflower

  • Roasted green beans, carrots, or Brussels sprouts

  • Mac and cheese for a comforting pairing

  • A crisp green salad to balance the richness

Leftover meatloaf is excellent sliced cold or reheated and used in sandwiches with toasted bread and extra glaze.

Storage & Make-Ahead Notes

Refrigeration

Store cooked meatloaf in an airtight container in the refrigerator for up to 4 days.

Freezing

  • Cooked: Freeze sliced meatloaf wrapped tightly for up to 3 months.

  • Uncooked: Shape the loaf, wrap well, and freeze for up to 2 months. Thaw overnight before baking.

Reheating

Reheat slices covered in a 325°F oven for 15–20 minutes, or microwave gently in short intervals to prevent drying.

Nutrition Information (Per Serving)

Based on 6 servings

  • Calories: 425

  • Protein: 27 g

  • Fat: 29 g

  • Saturated Fat: 11 g

  • Carbohydrates: 16 g

  • Fiber: 1 g

  • Sugar: 7 g

  • Sodium: 690 mg

Why This Meatloaf Recipe Works

This homemade meatloaf recipe succeeds because it balances moisture, seasoning, and structure. The panade ensures tenderness, the glaze adds a sweet-savory contrast, and proper resting locks in juiciness. It’s a dependable, adaptable recipe that delivers comforting flavor every time.

If you’re looking for a classic meatloaf recipe that’s juicy, flavorful, and easy to make, this is the one you’ll return to again and again.

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