This classic beef meatloaf recipe just feels cozy like home. Packed full of flavor, this meatloaf is super easy to make. Topped with a quick ketchup-based sauce, this traditional style recipe makes the best ground beef meatloaf. It will be a hit in your family too.
Course Main Course
Keyword dinner, easy recipes, Ground Meat
Prep Time 10minutes
Cook Time 1hour25minutes
Author Kristy Richardson
Large Mixing Bowl
2 Medium bowls
Fork or whisk
For the meatloaf:
1teaspoonsaltplus a pinch for the onions
3slicesbreadThis will make about 1 cup of crumbs.
2lbslean ground beef
For the sauce:
Prepare the meatloaf
Preheat oven to 350
In a small pan, place a little pan spray oil and allow it to warm up. Then add the diced onions and a pinch of salt. Sautee over medium-high heat for 3-4 minutes or until the onions begin to brown then remove from the heat. Cooking the onions beforehand is optional but gives more flavor.
Toast 3 slices of bread until they are a light brown. With a sharp knife dice up the bread into the smallest pieces you can. When finished you should have about 1 cup of breadcrumbs.
In a large mixing bowl place the ground beef. Add the remaining salt, pepper, garlic powder and dried parsley to the large bowl. Then add the bread, parmasean cheese, Worcestershire sauce, minced garlic, dijon mustard and ketchup also to the bowl with the meat.
In a seperate small bowl, crack the eggs. Add the milk to the eggs, then beat the mixture with a whisk or fork until the yolks are well mixed. Add the egg misture to the meat mixture.
Mix the meatloaf with your hands. Try to mix until everything is just combined then stop. Overmixing can cause the meatloaf to be tougher.
Spray a loaf pan with pan spray. Put the meatloaf mixture in the pan.
Make the sauce
In a small bowl place the ketchup, brown sugar and Worcestershire sauce. Mix well with a spoon until combined.
With a silicone brush or a spoon, spread half of the sauce on top of the meatloaf.
Bake the meatloaf
Bake the meatloaf for 40 minutes.
Pull the meatloaf from the oven and put the second half of sauce on the top.
Bake the meatloaf for an additional 45 minutes. Check the inside with a meat thermometer. The meatloaf is finished when the internal temperature reaches 160 degrees.
Let the meatloaf rest for at least 5 minutes. Then slice and serve!
Adding a little oil to your hands right before you start mixing the meatloaf can help it to stay juicier. Your hands actually absorb some moisture away from the meatloaf as you mix. It's still easiest to mix with your hands. Mixing with a spoon or a spatula can sometimes mean you accidnetly overmix the meatloaf which can also cause it to be drier.Resting the meatloaf before cutting into it is really important. If you cut into the meatloaf right away the juices rush out too soon and can make the meatloaf drier.