Save to Pinterest My grandmother never wrote down her meatloaf recipe, but I watched her make it countless times in her tiny yellow kitchen. She would hum while mixing the meat with her hands, tasting everything raw until it was perfect. When she passed away, I spent months trying to recreate that same tender, savory loaf that smelled like Sunday dinners. The breakthrough came when I stopped overthinking and started feeling the texture instead.
Last winter my neighbor was going through a rough divorce, so I brought over a warm meatloaf right out of the oven. She texted me at midnight saying she ate half of it standing up in her kitchen. Sometimes food is just food, but sometimes it is exactly what someone needs to feel like they will be okay again.
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Ingredients
- Ground beef: The 80/20 blend gives you the right amount of fat to keep the loaf from drying out
- Onion and garlic: Finely chopped so they distribute evenly throughout every bite
- Breadcrumbs soaked in milk: This secret trick makes the meatloaf incredibly tender
- Eggs: Bind everything together without making it rubbery
- Worcestershire sauce: Adds that deep umami flavor that makes people ask what you put in it
- Thyme and smoked paprika: Dried herbs work perfectly here and add subtle layers of flavor
- Ketchup glaze: The combination of ketchup, brown sugar, and mustard creates that classic diner style topping
Instructions
- Get your oven ready:
- Preheat to 350°F and line a baking sheet with parchment paper for easy cleanup.
- Soak the breadcrumbs:
- Combine breadcrumbs with milk in a small bowl and let them sit for about 5 minutes until softened.
- Mix everything gently:
- In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika until just combined.
- Shape the loaf:
- Form the mixture into an 8 x 4 inch loaf on your prepared baking sheet or pat it into a greased loaf pan.
- Make the glaze:
- Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
- First bake:
- Spread half the glaze over the meatloaf and bake for 45 minutes.
- Add more glaze:
- Spread the remaining glaze over the partially cooked loaf and return to the oven for 15 more minutes.
- Check and rest:
- The internal temperature should reach 160°F, then let it rest for 10 minutes before slicing.
Save to Pinterest My kids used to turn up their noses at meatloaf until I started calling it savory cake. Now they request it on their birthdays, which I find hilarious and slightly concerning. Whatever works, right?
Make It Your Own
I have tried swapping in ground turkey and chicken, and honestly both work beautifully if you are watching your red meat intake. The flavor changes slightly but the comfort factor stays exactly the same.
The Glaze Game
Sometimes I add a dash of hot sauce to the glaze for a little kick, or swap brown sugar for maple syrup when I am feeling fancy. The basic formula never fails me.
Leftover Strategy
Meatloaf sandwiches are the whole reason I make a double batch sometimes. Thick slices on good bread with extra mayo and maybe some sharp cheddar. Okay, definitely sharp cheddar.
- Wrap leftovers tightly and they keep for 4 days in the refrigerator
- Slice and freeze individual portions for quick weekday lunches
- The glaze reheats surprisingly well in the microwave
Save to Pinterest There is something deeply satisfying about putting a meatloaf in the oven and knowing dinner is handled. Simple food, prepared with care, feeds more than just hunger.
Common Questions
- → What temperature should meatloaf be cooked to?
Meatloaf should reach an internal temperature of 160°F (71°C) for safe consumption. Use a meat thermometer inserted into the center for accurate results.
- → Why soak breadcrumbs in milk?
Soaking breadcrumbs in milk creates a panade, which keeps the meatloaf moist and tender by preventing the proteins from shrinking too much during baking.
- → Can I use different ground meat?
Ground turkey or chicken works well for a lighter version, though the 80/20 beef blend provides optimal fat content for juiciness and flavor.
- → How do I prevent meatloaf from being dry?
Avoid overmixing, use proper fat content meat, include the milk-soaked breadcrumb mixture, and let the loaf rest before slicing to redistribute juices.
- → What sides pair best with meatloaf?
Mashed potatoes, roasted vegetables, or green beans complement this hearty dish perfectly. Leftovers also make excellent sandwiches.
