Mixing ground beef with chopped onions, and fluffy Panko breadcrumbs, along with a sprinkle of your favorite seasonings, transforms into a meatloaf that’s both irresistibly tender and juicily delightful. Topping it off with a sweet and tangy glaze brings out an incredible flavor that truly makes this classic meatloaf stand out on any dinner table.
Of course, you don’t want a greasy loaf, and you don’t want one that is dry and chalky. Check out our meatloaf recipe for the secret to crafting the perfect, moist meatloaf topped with the most delicious glaze.
Table of contents
What Makes the Best Meatloaf?
To achieve the perfect meatloaf that’s moist, flavorful, well-structured, not too dense, and has a delicious crusty outside, please consider these points:
1. Moist, but Not Soggy or Greasy
- Balance the Fat: Use a mix of meats for the best texture and moisture without greasiness. A popular choice is a blend of ground beef (80/20 for a bit of fat), pork, and sometimes veal. The fat provides moisture, while the leaner meats ensure it’s not greasy.
- Add Moisture: Incorporate wet ingredients like beaten eggs, ketchup, Worcestershire sauce, or a splash of milk. These help to bind the meatloaf while keeping it moist.
- Use Fillers Wisely: Breadcrumbs, oatmeal, or crushed crackers soaked in milk or broth can help retain moisture without making the meatloaf soggy.
2. Flavorful, Not Bland
- Season Generously: Salt, pepper, minced garlic, onions, and herbs (like parsley, thyme, or oregano) can significantly enhance the flavor. Don’t be shy with seasonings.
- Incorporate Umami: Ingredients like Worcestershire sauce, tomato paste, or soy sauce add depth and a rich umami background.
- Mix-in Vegetables: Finely diced or sautéed vegetables (carrots, celery, bell peppers) can add both moisture and layers of flavor.
3. Holds Together in Slices
- Eggs are Key: Eggs act as a binder, holding the meatloaf together so it slices neatly.
- Don’t Overmix: Mix the ingredients until just combined. Overmixing can lead to a dense, tough texture that crumbles when sliced.
- Let it Rest: Allow the meatloaf to rest for about 10 minutes after baking. This helps the juices redistribute and solidifies the structure for easier slicing.
4. Light, Not Too Dense
- Correct Proportion of Fillers: The right amount of breadcrumbs or other fillers can help lighten the texture. Too much can make it dense; too little can make it heavy.
- Gentle Mixing: Mix the ingredients gently by hand to avoid compacting the meat, which can result in a denser loaf.
5. Delicious Crusty Outside
- Use a Baking Sheet: Instead of a loaf pan, shape the meatloaf on a baking sheet. This increases the surface area for a crust to form around the meatloaf.
- Meatloaf Glaze: Apply a glaze (a mix of ketchup, brown sugar, and mustard is classic) before and during baking. The sugars caramelize, creating a tasty crust.
What is the Best Meat for Meatloaf?
The foundation of any meatloaf is, unsurprisingly, the meat. A melange of ground beef, pork, and veal, often referred to as “meatloaf mix,” offers a rich complexity of flavors and a desirable fat content that ensures moistness.
Ground beef, with a fat ratio of 80/20, provides a succulent base, while the addition of pork adds depth and juiciness.
How Long to Cook Meatloaf?
The cooking time for meatloaf can vary depending on its size and the specific recipe, but a general guideline is to cook it uncovered in a preheated oven at 350°F (175°C) for about 45 minutes. It’s crucial to ensure that the meatloaf reaches an internal temperature of 160°F (71°C) to be considered safe to eat according to food safety standards.
Using a wireless meat thermometer like Typhur Sync to monitor the internal temperature is the most reliable way to determine if the meatloaf is fully cooked. It seamlessly combines two 6-sensor probes and a Base Station with a 2.4-inch display, Bluetooth 5.4, and built-in Wi-Fi for accurate and reliable wireless temperature monitoring, with or without a mobile app.
If it hasn’t reached the desired temperature after 45 minutes, continue cooking until it’s properly cooked through.
Remember, factors like your oven’s accuracy, the meatloaf’s shape, and the mix of ingredients can affect the cooking time, so adjusting accordingly is key to achieving the perfect meatloaf.
What Goes With Meatloaf?
Meatloaf, with its rich and savory profile, pairs wonderfully with a variety of sides that can range from classic comfort foods to lighter, fresher accompaniments. Here are some delicious options to serve alongside meatloaf, ensuring a well-rounded and satisfying meal:
Mashed Potatoes
A quintessential pairing, creamy mashed potatoes complement the hearty flavors of meatloaf, especially when drizzled with gravy.
Roasted Vegetables
Roasted carrots, Brussels sprouts, or asparagus add a nice contrast with their caramelized edges and tender interiors.
Green Beans
Whether steamed, sautéed, or almondine, green beans provide a crisp, fresh side that cuts through the richness of the meatloaf.
How to Store and Freeze Meatloaf
Storing and freezing meatloaf correctly can extend its enjoyment well beyond the initial meal. Here’s how to keep your meatloaf delicious for later consumption:
Storing Meatloaf in the Refrigerator
- Cool Down: Allow the meatloaf to cool to room temperature after cooking but do not leave it out for more than two hours to avoid bacterial growth.
- Wrap Tightly: Wrap the meatloaf tightly in plastic wrap, or aluminum foil, or place it in an airtight container. This helps to keep it moist and prevents it from absorbing odors from the refrigerator.
- Refrigerate Promptly: Store the wrapped or contained meatloaf in the refrigerator. Properly stored, it will last for 3 to 4 days.
Freezing Meatloaf
- Cool Completely: Ensure the meatloaf is completely cooled before preparing it for freezing to prevent ice crystals from forming.
- Slice or Keep Whole: You can freeze the meatloaf whole or slice it before freezing. Slicing it allows for easier thawing and serving later on.
- Wrap Well: Wrap the meatloaf or slices in a layer of plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. Double wrapping helps prevent freezer burn and keeps the meatloaf fresh.
- Label and Date: Label the wrapped meatloaf with the freezing date. This helps you keep track of how long it’s been in the freezer.
- Freeze: Place the wrapped meatloaf in the coldest part of the freezer. Meatloaf stored this way will be good for up to 3 to 4 months.
Thawing and Reheating Frozen Meatloaf
- Thawing: Thaw frozen meatloaf in the refrigerator overnight. For quicker thawing, you can use the microwave, but ensure to reheat and consume it immediately after.
- Reheating: Reheat thawed or refrigerated meatloaf in the oven at 350°F (175°C) until it reaches an internal temperature of 160°F (71°C). You can also microwave slices for a quick meal, but be mindful of drying it out.
Meatloaf Recipe
Video
Equipment
- Oven
- Oven Gloves
- Meatloaf pan
- Oven tray
- Spatula
- Bowl
Ingredients
For the seasoned meat
- 1 pound ground beef 454g
- ½ pound ground pork 227g
- ½ cup onion, finely chopped 40g
- 3 each garlic cloves, minced
- 2 each eggs, beaten
- 1 cup breadcrumbs 110g
- ¼ cup milk 50g
- 1 tbsp Worcestershire sauce 15g
- 2 tbsp tomato paste 30g
- 1 tbsp dijon mustard 15g
- 1 tsp dried thyme 1g
- 1 tsp Paprika 2.5g
- 1 tsp kosher salt 6g
- 20 turns black pepper, freshly ground
- 1 tbsp garilc powder 10g
For the meatloaf glaze
- ¼ cup brown sugar 52g
- 1 tbsp soy sauce 20g
- 1 tbsp apple cider vinegar 15g
- ¾ cup ketchup 180g
Instructions
- Preheat the oven to 350°F /176℃.
- Prepare the meatloaf. Prepare a large mixing bowl, combine the ground beef, ground pork, onion, garlic, eggs, breadcrumbs, milk, Worcestershire sauce, tomato paste, Dijon mustard, thyme, paprika, salt, and pepper. Mix everything together until well combined.1 pound ground beef, ½ pound ground pork, ½ cup onion, finely chopped, 3 each garlic cloves, minced, 2 each eggs, beaten, 1 cup breadcrumbs, ¼ cup milk, 1 tbsp Worcestershire sauce, 2 tbsp tomato paste, 1 tbsp dijon mustard, 1 tsp dried thyme, 1 tsp Paprika, 1 tsp kosher salt, 20 turns black pepper, freshly ground, 1 tbsp garilc powder
- Prepare the meatloaf glaze. To make the glaze, whisk together ketchup, brown sugar, soy sauce, and apple cider vinegar in a small bowl.¼ cup brown sugar, 1 tbsp soy sauce, ¾ cup ketchup, 1 tbsp apple cider vinegar
- Put the meat into the loaf pan. Transfer the mixture of meat to the loaf pan and smooth out the top with a spatula. Brush the glaze over the top of the meatloaf evenly.
- To ensure the meatloaf is cooked at the best results, monitoring its internal temp is crucial. By using the Typhur Sync wireless meat thermometer, you can set the target temperature to 160℉/71°C by selecting Beef > Other > Meatloaf in the parameters list on the Typhur App. To ensure accurate temperature readings, insert the probe into the center of the meatloaf, making sure that the probe's marking is completely inside the food. Push the probe through the top of the meatloaf. To begin the process, press the start button on your phone.
- Place the meatloaf on the oven tray, then place the oven tray on a rack in the oven. You will be notified when the meatloaf is ready to come out of the oven.
- Remove the meatloaf from the oven. Using a pair of oven mitts, carefully remove the tray with the meatloaf and transfer it to a heat resistant surface. Let the meatloaf rest for at least 3 minutes. (The internal temperature will continue to rise by the Carryover Cooking.)
- Serve and enjoy! Carefully remove the probe. For a more succulent meatloaf, you can enhance its flavor by brushing additional glaze onto the top before slicing.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
