Go Back
Meatloaf recipe
TahiraJaved

Best Ever meatloaf Recipe for Comfort Food Lovers

This best ever meatloaf recipe combines lean ground beef, soaked breadcrumbs, and a sweet and tangy ketchup glaze for a juicy, tender loaf. A gentle mixing method keeps the texture light, and a 10 minute rest makes slicing clean. It is a comforting family dinner that also makes excellent leftovers for lunches all week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 Slices
Course: Main Course
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf:
  • 1 1/2 pounds ground beef 80 percent lean
  • 3/4 cup plain breadcrumbs or panko
  • 1/2 cup whole milk
  • 1 large egg
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp coconut aminos
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
For the Glaze:
  • 1/2 cup ketchup
  • 2 tbsp packed brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Equipment

  • 1 9 by 5 inch loaf pan shapes the meatloaf and holds its structure while it bakes
  • 1 Large mixing bowl gives you room to mix without squeezing the meat too hard
  • 1 Instant read thermometer confirms the center has reached a safe temperature
  • 1 Small saucepan or bowl for whisking the glaze together
  • 1 Rimmed baking sheet catches drips if you bake the loaf free form

Method
 

  1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment.
  2. Soak the breadcrumbs in the milk for 5 minutes.
  3. Cook the diced onion until soft, add the garlic, and let cool.
  4. Whisk the egg, coconut aminos, salt, pepper, thyme, and paprika, then stir in the crumbs and onion.
  5. Gently fold in the ground beef until just combined.
  6. Press the mixture into the loaf pan without packing it tightly.
  7. Whisk the glaze ingredients, spread half over the loaf, and bake for 50 minutes.
  8. Spread the remaining glaze on top and bake 15 to 20 minutes more, until the center reads 160°F (71°C).
  9. Rest for 10 minutes, then slice into 8 pieces.
    10. Check the center with a thermometer rather than relying on color for the most reliable result.

Notes

  • Use 80 percent lean beef for a juicy loaf that does not dry out.
  • Mix gently to keep the texture tender instead of dense.
  • Let the loaf rest before slicing so the pieces hold their shape.
  • Save a little extra glaze to brush on the slices before serving.
STORAGE: Refrigerate sliced meatloaf up to 4 days or freeze up to 3 months.
QR Code linking back to recipe