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How to Make Meatloaf from Scratch
Mix ground beef with breadcrumbs, egg, and seasonings, shape into a loaf, and bake at 350°F for about an hour. The key is not overmixing the meat and letting it rest before slicing. A simple glaze on top adds flavor and prevents drying out.
- Total time: 1 hr 10 min
- Hands-on: 20 min
- Serves: 6
- Difficulty: Easy
Ingredients
- 1 cup fresh breadcrumbs
- 1/4 cup milk
- 1 medium onion
- 2 garlic cloves
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds ground beef
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Step by step
- Prepare your base. Preheat oven to 350°F. In a large bowl, combine 1 cup fresh breadcrumbs with 1/4 cup milk. Let it sit for 5 minutes until the breadcrumbs absorb the liquid and become soft.
- Mix the aromatics. Add 1 finely diced medium onion, 2 minced garlic cloves, 1 beaten egg, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper to the breadcrumb mixture.
- Add the meat. Add 2 pounds ground beef (80/20 blend works best). Use your hands to gently combine everything until just mixed. Stop as soon as you don't see streaks of egg or dry breadcrumbs. Overmixing makes tough meatloaf.
- Shape the loaf. Transfer mixture to a rimmed baking sheet. Shape into a loaf about 9 inches long and 4 inches wide. Don't pack it tight—just firm enough to hold its shape. The free-form method allows fat to drain away.
- Make the glaze. Whisk together 1/4 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar. Brush half of this mixture over the top of the meatloaf.
- Bake. Bake for 45 minutes. Brush with remaining glaze and continue baking for 10-15 minutes until internal temperature reaches 160°F. The top should be caramelized and slightly firm to the touch.
- Rest and slice. Let the meatloaf rest for 10 minutes before slicing. This prevents it from falling apart. Use a sharp knife and slice in 3/4-inch thick pieces.
Tips & troubleshooting
- Use fresh breadcrumbs from day-old bread rather than store-bought dried crumbs for better texture
- Test your seasoning by cooking a small patty of the mixture in a skillet before shaping the loaf
- Make individual mini loaves in a muffin tin for faster cooking and built-in portion control
- Leftover meatloaf makes excellent sandwiches—slice thick and sear in a hot skillet until crispy outside
Variations
- Turkey Meatloaf. Substitute ground turkey for beef. Add an extra tablespoon of olive oil to the mix since turkey is leaner. Reduce cooking time slightly and check temperature after 40 minutes.
- Mushroom Meatloaf. Sauté 8 ounces finely chopped mushrooms until golden and liquid evaporates. Cool completely before mixing into the meat. This adds moisture and earthy flavor.
- Bacon-Wrapped. Arrange 6-8 strips of bacon lengthwise over the shaped loaf before baking. The bacon bastes the meatloaf as it cooks and creates a crispy exterior.
Questions
- Why does my meatloaf fall apart when I slice it?
- Either you didn't let it rest long enough after baking, or the mixture was too wet. Always rest for 10 minutes, and if your mixture seems loose, add more breadcrumbs rather than egg.
- Can I make meatloaf ahead of time?
- Shape the loaf and refrigerate up to 24 hours before baking. You can also freeze the shaped, unbaked loaf for up to 3 months. Thaw completely before baking and add 5-10 minutes to cooking time.
- How do I know when it's done without a thermometer?
- The meatloaf should feel firm when pressed gently in the center, and the juices should run clear when you insert a knife. The edges will start to pull away slightly from the sides.
- Should I use a loaf pan or bake it free-form?
- Free-form on a baking sheet allows fat to drain and creates better texture. If you prefer a traditional shape, use a loaf pan but place it on a rimmed baking sheet to catch drippings.