Meatloaf

Meatloaf is ground beef mixed with breadcrumbs, egg, and seasonings, formed into a loaf and baked until cooked through. The mixture stays moist because the egg and breadcrumbs hold moisture, and a glaze on top caramelizes in the oven.

Ingredients for Meatloaf

Ground beef is the protein base that holds everything together. Breadcrumbs absorb moisture and keep the loaf from drying out, while milk softens them so they bind evenly. An egg acts as the binder that keeps the mixture from falling apart when you slice it. Onion and garlic add savory depth, and salt, black pepper, and Worcestershire sauce season the whole thing. Ketchup mixed with brown sugar and vinegar makes a glaze that caramelizes on top and adds sweetness and tang.

Why This Meatloaf Works

Breadcrumbs soaked in milk create a paste that traps moisture inside the meat, so every bite stays tender even though you are baking it uncovered. The egg acts as glue, binding all the ingredients so the loaf holds together when you slice it, rather than crumbling apart.

Grating the onion on a box grater instead of chopping it releases its juice, which spreads flavor throughout the loaf and keeps it moist. Pressing the mixture firmly into the pan creates a dense loaf that slices cleanly instead of falling apart.

The glaze goes on halfway through baking so it caramelizes and sticks to the top without burning. The internal temperature reaches 160°F (71°C), which is safe for ground beef and still leaves the meat tender when you rest it for 5 minutes before slicing.

Mistakes To Avoid

Overmixing the meat breaks down the muscle fibers and makes the loaf dense and tough, like a hockey puck. Mix the ingredients just until everything is combined and no streaks of color remain. Stop as soon as it comes together.

Skipping the milk-soaked breadcrumbs and using dry breadcrumbs or no binder at all makes the loaf dry and crumbly when you slice it. The breadcrumbs must soak in milk first so they can absorb and hold onto moisture as the meat cooks.

Adding the glaze too early or too thickly makes it burn and turn black on top while the inside is still raw. Apply the glaze after 30 minutes of baking so it has time to caramelize without charring.

Cutting into the meatloaf right out of the oven causes the juices to run out onto the plate, leaving dry meat behind. Let it rest for 5 minutes so the juices settle back into the meat before you slice it.

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Ingredients

• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 2 pounds ground beef
• 1 medium onion, grated
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Step-by-step Instructions

1. Heat the oven to 350°F (175°C).
2. Stir the breadcrumbs and milk together in a small bowl and let sit for 2 minutes until the breadcrumbs soften.
3. In a large bowl, combine the ground beef, softened breadcrumb mixture, grated onion, garlic, egg, salt, pepper, and Worcestershire sauce.
4. Mix gently with your hands just until everything is combined and no streaks of color remain, about 1 minute. Do not overmix.
5. Press the mixture firmly into a 9×5 loaf pan, smoothing the top with the back of a spoon.
6. Bake for 30 minutes at 350°F (175°C).
7. While the meatloaf bakes, whisk together the ketchup, brown sugar, and vinegar in a small bowl.
8. After 30 minutes, brush or spread the glaze evenly over the top of the meatloaf.
9. Bake for another 25 to 30 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C).
10. Let the meatloaf rest in the pan for 5 minutes, then slice and serve.