About This Homemade Meatloaf Recipe
Made with simple ingredients and minimal preparation, this meatloaf recipe is an excellent comfort food perfect for a busy weeknight meal. All you need is ground meat, breadcrumbs, onion, garlic, herbs, and a perfect balance of flavorful seasonings — an easy recipe for creating the perfect homemade meatloaf!
You just need to assemble the meatloaf, put it in the pan, and let the oven do the work. The result? A fantastic, juicy, and flavorful meal that can feed a crowd.
If you’ve never cooked a meatloaf before, this recipe is made for you. You’ll create a meatloaf so rich and delicious, I’m very sure it will win you over.
The sauce is also simple but so delicious. Once baked, it caramelizes and compliments the dish completely, giving it the perfect balance. You get meat that is tender and juicy and is covered by a mouthwatering glaze of sweet and tangy sauce.
This meatloaf works as the perfect main dish. Serve it with mashed potatoes and veggies for a truly hearty meal. You can also use the leftovers to make sandwiches, or crumble them and make meatballs or meat sauce for pasta, or turn them into a classic chili.
A rich and flavorful comfort food, this homemade meatloaf is perfect for any time of the year and makes for a scrumptious addition to your meal menu!
What You Need for This Homemade Meatloaf Recipe
- Meat: I like to use a combination of ground beef and pork, and both are 85% to 90% lean.
- Herbs: A mix of Italian seasoning and dry parsley adds a lovely flavor to the meat.
- Spices: Ground paprika, chili flakes, salt, and pepper will add a nice kick of spice.
- Worcestershire Sauce: It enhances the meat flavor.
- Onion & Garlic: It gives a wonderful flavor and helps keep the meatloaf moist.
- Breadcrumbs: I like to use plain breadcrumbs that will absorb the juices and keep the meatloaf tender.
- Milk: It soaks into the breadcrumbs and helps keep the meatloaf moist.
- Eggs: They give structure to the loaf.
- Cheddar Cheese: I like how the cheddar cheese gives a rich and lovely flavor.
- Ketchup: It is the perfect sauce base to create a beautiful glaze.
- Tomato Paste: Just a little bit of tomato paste adds extra tanginess.
- Brown Sugar: Adds a lovely molasses flavor to the glaze.
- Mustard: It adds a little bit of bitterness to the glaze.
- Apple Cider Vinegar: I like to use just a few drops to balance the glaze’s sweetness.
- Meat: I have used beef and pork equally, but you may also use ground turkey, chicken, lamb, or even sausages.
- Herbs: I like the Italian seasoning and parsley combination, but you may also use individual herbs like oregano or thyme.
- Worcestershire Sauce: If you don’t like it, you may omit it entirely or add some soy sauce for a nice tanginess.
- Cheddar Cheese: I like to use cheddar cheese because it keeps the meatloaf moist but Fontina, Gouda, and Pepper Jack will be good too.
- Breadcrumbs: You can substitute them with crackers or even quick oats.
Can I bake this homemade meatloaf on a baking sheet instead of a loaf pan?
I like to use the loaf pan because it’s easier and the meat is juicier, but you can also bake it on a baking sheet. You just need to shape the meatloaf into a loaf, place it on a baking sheet lined with aluminum foil, and bake it as per instructions. Just note that the baking time will vary depending on the thickness of the meatloaf.
Can I make this meatloaf ahead of time?
Yes. Once you place the meat into the loaf pan, wrap it with plastic wrap and refrigerate it until you’re ready to bake it.
How to store the meatloaf?
Place the cooled meatloaf in an airtight container and store it in the fridge for 3-4 days.
Can this meatloaf be frozen?
Yes. Wrap the cooled meatloaf with plastic wrap and place it in the freezer for up to 3 months. When you’re ready to serve it, thaw it and reheat it in the oven or the microwave.
This moist, juicy, and tender homemade meatloaf with a sweet and tangy glaze is an easy recipe that’s bursting with flavor — the perfect family meal!
Yield: 1 loaf
For the meatloaf
For the glaze
How To Make Homemade Meatloaf Step By Step
Preheat the oven to 200℃ (392℉).
Line a loaf pan of size 21.5 x 11.5 x 5.5 cm (8-1/2 x 4-1/2 x 2-1/2 inches) with baking paper, leaving about 2.5 cm (an inch) of overhang on both sides. This will help to remove the meatloaf easily from the pan.
Mix the meat, dried parsley, dried Italian seasoning, paprika, chili flakes, Worcestershire sauce, onion, garlic, and breadcrumbs in a large bowl.
Add the milk, beaten eggs, cheddar cheese, season with salt and pepper, and stir until combined. You may use your hands to better mush and mix the ingredients.
Add half of the meat mixture to the loaf pan. pressing to shape it to the inside of the pan. Make sure there are no air pockets left. If you’re using the boiled eggs, place them in the middle and cover with the rest of the meat mixture, pressing carefully.
Add the ketchup, tomato paste, brown sugar, apple cider vinegar, chili flakes, Italian seasoning, and mustard in a small bowl and mix well. Brush the loaf with half of the mixture.
Bake for 45 to 50 minutes or until the internal temperature is 70℃ (160℉). Brush the remaining glaze on the surface of the meatloaf and bake for another 15 minutes.
Let the loaf rest for 10 minutes, then slice, garnish with parsley if you wish, and serve.
- Do not overmix the meat with the rest of the ingredients, as it can result in a dense meatloaf.
- Chop the onion and the garlic finely so that they can cook through. Alternatively, sauté them before adding them to the meat.
- Before slicing the meatloaf, make sure you let it rest for about 10 to 15 minutes. This will ensure it will not fall apart.