Meatloaf Recipe, How To Make The Perfect Meatloaf

Name: Meatloaf Recipe, How To Make The Perfect Meatloaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 lbs Ground Beef; 1 Small Onion; 2 Cloves Garlic; 1 Tablespoon Butter; 1 Big Egg; 1 Cup Half and Half; 1 Cup Italian Bread Crumbs; 1 Tablespoon Worcesterhire Sauce; 4 Tablespoons Brown Sugar; 2/3 Cups Ketchup; 2 Tablespoons Mustard; 1/2 Tablespoon Parsley Flakes; 1 Teaspoon Paprika; 2 Teaspoons Garlic Powder; 2 Teaspoons Black Pepper; 2 Teaspoons Salt

December 11, 2024 Chef Joe

Meatloaf Recipe, How To Make The Perfect Meatloaf

The ultimate comfort food. This Classic Glazed Meatloaf is an even blend of a savory, moist middle and a thick, tangy, sweet lacquer on the top. I used an extra lean ground beef and “seared” the fragrant base ingredients for a non-greasy loaf that holds its shape because of the half and half added. Letting the loaf cool down for a short time before slicing helps it retain a really great moisture level without falling apart.

A Little Bit of History: The History of Meatloaf

Minced meat was first mixed with spices and wine-soaked bread and molded in 5 th-century Rome. However, it became a staple American ” stretching ” meal during the Depression, allowing families to make expensive meat go further by mixing it with economical binders such as breadcrumbs and eggs. By the 1950’s, the sweet red glaze was added and the “home-cooked” meatloaf became iconic.

Health Advantages of Homemade Meatloaf

Muscle-Building Protein – More than 33g per serving, this high-quality protein source is key for repairing and rebuilding muscles, as well as long-term satiety.

B-Vitamin rich – Red meat is one of the premier sources of Vitamin B12 and Niacin, both of which are essential for energy conversion and nerve function.

Immune-Boosting Zinc – Each serving delivers a good chunk of your daily zinc intake which is vital for DNA replication and supporting your immune system.

Heart-Healthy Aromatics – Fresh garlic and onion sauteed for their flavor releases sulfuric compounds shown to improve heart health and blood pressure.

Managed Sodium and Sugar – Creating a home-made glaze allows for a far better control over salt and sugar than typical ” meatloaf kits “.

INGREDIENTS

Ground Beef		2 lbs
Onion		1 Small
Garlic		2 Cloves
Butter		1 Tablespoon
Egg		1 Big
Half and Half		1 Cup
Italian Bread Crumbs		1 Cup
Worcesterhire Sauce		1 Tablespoon
Brown Sugar		4 Tablespoons
Ketchup		2/3 Cups
Mustard		2 Tablespoons
Parsley Flakes		1/2 Tablespoon
Paprika		1 Teaspoon
Garlic Powder		2 Teaspoons
Black Pepper		2 Teaspoons
Salt		2 Teaspoons

Steps On How To Make It:-

Using medium heat, bring your pan to temperature, then add your butter till it melts all over the frying pan
Pour in your chopped onion and garlic, and stir
After 2 minutes, remove your onion and garlic from the pan and set them aside
Combine your brown sugar, mustard and ketchup in a small bowl
Wisk until well combines and set it aside for later
Put your extra lean ground beef in a big bowl, and then add your paprika, Garlic powder and Parsley
Now add black pepper and salt
Add the Worcestershire Sauce, Onion and garlic mixture, then mix until well combined
Pour in your half and half
Then pour in your egg
Now add your bread crumbs and mix properly
Then place in your refrigerator for 30 minutes
After 30 minutes, remove it from the refrigerator and handcraft your loaf
Transfer the loaf to a rack, then apply sauce on it
Place it inside the preheated oven and allow it to heat for 1 hour
Now your meat loaf is ready to serve

Nutrition Facts

Calories Per Serving: 355

% Daily Value

Total Carbohydrate ‏19.35g 7%

Cholesterol ‏180mg 60%

Total Fat ‏15.54g 20%

Saturated Fat ‏6.193g 31%

Unsaturated Fat ‏6.387g

Trans Fat ‏0.425g

Dietary Fiber ‏0.9g 3%

Protein ‏33.29g 67%

Sugars ‏12.87g 26%

Prep

30 min

Cook

1 hr

🛒 Nearby Markets & Supermarkets

Want to see where to buy these ingredients in your city?

💡 Mistakes & Expert Advice

The Mistake

Over-mixing the meat. If you work the ground beef too much with your hands, the proteins will bind too tightly, resulting in a tough, rubbery loaf.

✓

Expert Advice

Mix until the ingredients are just combined. Use a light touch, almost like you are folding a cake batter, to keep the texture tender.

The Mistake

Skipping the "Chill Time." Trying to shape and bake the meat immediately after mixing often leads to a loaf that falls apart or "slumps" in the oven.

✓

Expert Advice

Stick to the 30-minute refrigerator rest. This allows the breadcrumbs to hydrate and the proteins to "set," helping the loaf hold its shape.

The Mistake

Baking in a loaf pan. While it's called "meatloaf," baking it in a deep pan causes the meat to steam in its own juices, preventing a crust from forming.

✓

Expert Advice

Bake your handcrafted loaf on a wire rack over a sheet pan. This allows hot air to circulate around the entire loaf, creating a better exterior texture.

The Mistake

Using very high-fat beef. Using 70/30 beef will cause the loaf to shrink significantly and sit in a pool of grease.

✓

Expert Advice

Use Extra Lean (90/10 or 93/7) ground beef. The Half-and-Half and egg will provide all the moisture you need without the excess grease.

The Mistake

Adding raw onions and garlic. Raw onions release a lot of water as they cook, which can make the meatloaf soggy and give it a harsh, sharp bite.

✓

Expert Advice

Sauté the aromatics in butter first, as described in the instructions. This mellows the flavor and prevents excess moisture from ruining the loaf.

The Mistake

Slicing it immediately. If you cut into a meatloaf the second it leaves the oven, all the juices will run out, leaving the meat dry.

✓

Expert Advice

Let the meatloaf rest for 10–15 minutes before slicing. This allows the juices to redistribute and ensures clean, beautiful slices.

❄️ Storage & Reheating

How to Store

Fridge: Cooked meatloaf stays delicious for 3 to 4 days. It is world-famous for making the best "leftover meatloaf sandwiches" the next day!

Freezer: You can freeze slices or the whole loaf for up to 3 months. Wrap tightly in foil and then place in a freezer bag.

Best Way to Reheat

The Oven (Best): Place a slice in a baking dish, add a teaspoon of water or beef broth, cover with foil, and heat at 150°C (300°F) for 10 minutes.

The Skillet: For a "deli-style" finish, sear a slice in a pan with a little butter on medium heat until warmed through.

The Microwave: Heat for 1 minute at 70% power to prevent the edges from becoming tough.