The Best Meatloaf You’ve Ever Had

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Creating The Best Meatloaf You’ve Ever Had involves combining flavorful ingredients with a few key techniques to ensure moisture, tenderness, and taste.

Here’s a recipe that promises to deliver on all these fronts, incorporating both traditional elements and a couple of unique twists to elevate the classic comfort food.

Ingredients:

Meatloaf:

• 1 ½ lbs ground beef (preferably a mix of 80% lean and 20% fat)
• 1 cup breadcrumbs (fresh or dried)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• ½ cup milk
• ⅓ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon smoked paprika (optional for a smoky flavor)

Glaze:

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard (Dijon or yellow)
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup and set a wire rack on the sheet if you have one (this helps the meatloaf cook evenly).
2. Mix the Ingredients: In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, thyme, parsley, salt, pepper, and smoked paprika. Mix everything together until just combined—overmixing can lead to a dense meatloaf.
3. Form the Loaf: Transfer the meat mixture onto the prepared baking sheet. Shape it into a loaf, about 2 inches high. The free-form method on a sheet allows the meatloaf to cook evenly and gives a nice crust.
4. Prepare the Glaze: In a small bowl, mix together the ketchup, brown sugar, apple cider vinegar, mustard, garlic powder, salt, and pepper for the glaze. Spread half of this mixture over the top and sides of the meatloaf before baking. Reserve the other half for later.
5. Bake: Place the meatloaf in the oven and bake for about 55 minutes. After this time, spread the remaining glaze over the meatloaf and continue baking for an additional 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C).
6. Rest Before Serving: Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This rest period allows the juices to redistribute, making the meatloaf moist and easier to slice.
7. Serve: Slice the meatloaf and serve it warm with your choice of sides like mashed potatoes, green beans, or a simple salad.

The Best Meatloaf You’ve Ever Had – Recipe

Recipe by Dr. Hailee

4.5 from 31 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

This guide will walk you through the steps to achieve meatloaf perfection, complete with tips for ensuring it’s juicy, delicious, and unforgettable.

Ingredients

US Metric

• For Meatloaf:

• 1 ½ lbs ground beef (preferably a mix of 80% lean and 20% fat)

• 1 cup breadcrumbs (fresh or dried)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 large eggs, lightly beaten

• ½ cup milk

• ⅓ cup ketchup

• 2 tablespoons Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon smoked paprika (optional for a smoky flavor)

• For Glaze:

• ½ cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon apple cider vinegar

• 1 teaspoon mustard (Dijon or yellow)

• ½ teaspoon garlic powder

• Salt and pepper to taste

Directions

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup and set a wire rack on the sheet if you have one (this helps the meatloaf cook evenly).
• Mix the Ingredients: In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, thyme, parsley, salt, pepper, and smoked paprika. Mix everything together until just combined—overmixing can lead to a dense meatloaf.
• Form the Loaf: Transfer the meat mixture onto the prepared baking sheet. Shape it into a loaf, about 2 inches high. The free-form method on a sheet allows the meatloaf to cook evenly and gives a nice crust.
• Prepare the Glaze: In a small bowl, mix together the ketchup, brown sugar, apple cider vinegar, mustard, garlic powder, salt, and pepper for the glaze. Spread half of this mixture over the top and sides of the meatloaf before baking. Reserve the other half for later.
• Bake: Place the meatloaf in the oven and bake for about 55 minutes. After this time, spread the remaining glaze over the meatloaf and continue baking for an additional 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C).
• Rest Before Serving: Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This rest period allows the juices to redistribute, making the meatloaf moist and easier to slice.
• Serve: Slice the meatloaf and serve it warm with your choice of sides like mashed potatoes, green beans, or a simple salad.

Notes

• This breakdown provides a basic understanding of the nutritional content for a slice of this meatloaf

Nutrition Facts

• Calories: 375kcal
• Carbohydrates: 22g
• Protein: 23g
• Fat: 20g
• Cholesterol: 90mg
• Sodium: 600mg
• Fiber: 1g
• Sugar: 8g

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Frequently Asked Questions

Why do you put milk in meatloaf?

Milk is added to meatloaf primarily to enhance its texture and moisture content, ensuring the final dish is tender and juicy rather than dry and crumbly. It serves as a binder, helping to meld the ingredients together and giving the meatloaf a cohesive structure.

By moistening the breadcrumbs or any starch in the recipe, milk allows these elements to swell during cooking, aiding in the binding process. Additionally, the proteins in milk can tenderize the meat, contributing to a softer texture that’s easier to eat.

Milk also acts as a flavor carrier, blending with fats, spices, and the meat’s natural flavors to create a more harmonious taste profile.

For those who are lactose intolerant, vegan, or simply out of milk, there are substitutes like unsweetened plant-based milks, broth, or water that can achieve similar effects in meatloaf recipes.

What can I put in meatloaf instead of breadcrumbs?

If you’re looking to substitute breadcrumbs in a meatloaf recipe, there are several great alternatives that can provide the binding and moisture-retention properties needed, while also catering to dietary preferences or simply adding a different flavor or nutritional profile.

Oats (either quick-cooking or old-fashioned, lightly pulsed in a food processor for a finer texture) are a popular choice, offering a whole grain, gluten-free option that blends seamlessly into the meat mixture.

Cooked quinoa is another excellent, gluten-free substitute that adds a protein boost. For those avoiding grains altogether, finely ground nuts (like almonds or walnuts) can add a rich, nutty flavor and extra nutrients, though they should be used sparingly to avoid making the meatloaf too dense.

Grated vegetables, such as carrots or zucchini, can also serve as a breadcrumb alternative, adding moisture, flavor, and nutritional value to the dish. Each of these substitutes not only replaces the texture and binding qualities of breadcrumbs but also introduces new elements to the meatloaf, making it a versatile dish that can be adapted to various dietary needs and flavor preferences.

More Tips for the Best Meatloaf:

• Use a Meat Thermometer: Ensuring the meatloaf reaches the correct internal temperature prevents overcooking.
• Add Moisture: The milk, eggs, and ketchup help to keep the meatloaf moist. You can also add a grated carrot or some chopped mushrooms for extra moisture and flavor.
• Let It Rest: Allowing the meatloaf to rest before slicing is crucial for a juicy result.

Experiment with the recipe to suit your taste preferences, adding or subtracting spices and herbs. Enjoy crafting this ultimate comfort dish that’s bound to be a hit at any table!

Helpful Resources

• For more tips on making a delicious meatloaf – check out this post from The Today Show!
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