Best Meatloaf Recipe Using 80/20 Ground Beef

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This is the BEST Meatloaf Recipe out there! Moist and delicious, this piece of cake-to-make meatloaf with sweet ketchup coat will go out you wanting more. Delicious served with mashed potatoes and maple glazed carrots.

Why This is The Best Meatloaf Recipe Out There

You're x ingredients away from making the Best Meatloaf ever! This is a archetype recipe that is easy to follow that is flavorful, tender, moist and savory with a sweet ketchup glaze. If yous're hesitant most cooking or have never made meatloaf before, don't worry! Read this post to become all my tips and tricks for an amazing repast.

What is the Secret to Good Meatloaf?

Well, there are a number of things that I practise to keep a meatloaf moist, tender and delicious! Here are the basics:

Fat Content. Using a basis beef that has a slightly higher fat content can definitely help keep your meatloaf moist and tender. A lean or actress lean ground beef (similar xc/ten or 93/vii) makes a tough meatloaf because it lacks the fat. Attempt to aim for lxxx/20.
Add Sautéed Veggies. I like sautéing some onions in olive oil until they are brown and adding this to the meat mixture. This not only adds flavour but extra moisture to keep your meatloaf tender and juicy.
Add Milk. I know this seems like a weird ingredient, but milk makes a huge divergence! Milk adds moisture and it helps keeps the meat tender.
Apply Breadcrumbs. Seasoned breadcrumbs add another layer of flavor and act sort of like a 'filler'. But it has an important job! Breadcrumbs absorbs the milk besides as the fat from the meat as it cooks, helping to lock in wet, keeping your meatloaf delicious.
Season the Meat Well. This recipe makes a big meatloaf, and so it needs plenty of salt and pepper. At to the lowest degree a tablespoon of each. Besides, Worcestershire adds depth of flavour, so don't forget it!
Add a Glaze. Whether you brush on a homemade coat or use obviously quondam ketchup, this adds a sweet flavour which compliments the savory meatloaf and yes, you guessed it, helps concur wet in.
Cover the Meatloaf When Baking. Over again, retaining moisture is the name of the game, and so while this meatloaf recipe is in the oven, be sure to cover it with foil. In the last 15 minutes, feel free to remove to get that glaze nice and pasty. Yum!

Why Practise Y'all Put Milk in Meatloaf?

Like I mentioned above, milk adds moisture and fatty that the breadcrumbs blot that proceed this recipe moist and tender. I utilize the same method with meatballs and even turkey burgers. Milk is a magic ingredient that makes a big difference. Attempt to apply whole or 2% milk where y'all can. Of course ane% or skim milk works just fine! A nondairy substitute would besides piece of work in place of the milk as well.

How to Make Meatloaf

Hither is my ultimate guide on how to make meatloaf. Be certain to follow along and if y'all accept any questions, leave them in the comments below 🙂

Preheat and Prep

Preheat oven to 350 degrees. Line a half sail pan with heavy-duty foil, spray lightly with nonstick cooking spray and set up aside.

Do I Need a Special Pan For Meatloaf?

No! Y'all may have seen special 'meatloaf pans' out there which wait similar a cantankerous between a loaf pan, a springform pan, and a colander. But permit me be the first to tell you, you don't need it to make moist, flavorful meatloaf. With my recipe, yous just demand a blistering canvass lined with foil. A glass baking dish also works in a compression. You can too just use two plain loaf pans that you would utilize for bread, but I personally don't like all the fat collecting in the pan; I like forming the meatloaf on a sheet pan and letting any extra fat cook out and end upwardly on the pan instead of in the meatloaf.

Brand Meatloaf Mixture

In a large skillet,saute onions in olive oil until tender and browned. Cascade into a large bowl.

To the onions, add in ground beefiness, breadstuff crumbs, eggs, milk, salt, pepper, seasonings, ketchup, and Worcestershire sauce. Mix well until completely combined. Don't forget to season well with common salt and pepper.

raw meatloaf on a tinfoil lined baking sheet being glazes with ketchup

Form Your Meatloaf Log and Add together the Glaze

Form into a long log on the prepared baking sheet and flatten the top. It should fill up the pan lengthwise.

Whisk ketchup together with brown sugar and spread overtop of the formed meatloaf.

What Can I Put on Top of Meatloaf Instead of Ketchup?

I kept things like shooting fish in a barrel by glazing this meatloaf recipe with a combination of ketchup and dark-brown carbohydrate. Ketchup is a simple however traditional topping to meatloaf that locks in the moisture while also providing its signature sugariness vinegary sense of taste. If you don't like ketchup or for whatsoever reason don't want to utilise ketchup equally a glaze, here are a few other options:

BBQ sauce
Grated Cheddar Cheese
Marinara Sauce (for an Italian meatloaf)
Salsa (for a Mexican inspired meatloaf)
Strips of Bacon
Cream of Mushroom Soup

Broil

Bake covered with foil at 350 degrees until cooked all the way through to at least 160 degrees F. Feel complimentary to remove the foil after near 40 minutes of cooking to really caramelize that glaze. Top with chopped parsley if desired and serve.

How Long to Cook Meatloaf?

The full general dominion of thumb here is to cook a meatloaf xxx minutes per pound of beef. This is at the oven temperature of 350 degrees. Cooking times will vary because no two ovens are akin. Plus the thinner and flatter you make your loaf the quicker information technology will cook. I baked mine for about an hr, y'all may need more time.

What Internal Temperature is Meatloaf Washed?

Use an instant read meat thermometer to check for doneness. If it reads 160 degrees F or more, y'all're skillful to go. Over baking can dry out it out though, then be careful.

Storing + Reheating Meatloaf

Lucky for you, this meatloaf recipe saves well! Cover leftovers with plastic wrap and store them in the refrigerator for upwardly to 4 days. To reheat, simply warm in the microwave or oven.

Freezing Meatloaf

You can too freeze this meatloaf recipe. With this method, it can last up to four months in the freezer.

Freeze. After baking, allow your loaf absurd to room temperature. Cover in foil, then seal it in a plastic freezer bag.

Reheat. Let thaw for 24 hours in your fridge earlier baking. So broil at 350 degrees until the internal temperature reaches 160 degrees.

Make-Ahead Instructions

Also measuring ingredients and mixing them together, the only other matter you have to do is saute onions. This is why this meatloaf recipe is such an easy i. It is perfect for any night of the week and can fifty-fifty exist made ahead of time!

Simply mix the meat mixture together in a bowl and embrace with plastic wrap. Refrigerate until fix to utilize. When you're fix, uncover information technology and let information technology come to room temperature while the oven preheats. Form that log shape on a prepared pan and height it with the sauce right before blistering.

What to Serve with Meatloaf

The Best Meatloaf Recipe deserves to be served with the all-time side dishes. So I've rounded up a few that get perfectly with meatloaf. Feel free to browse all of my side dish recipes hither.

Mashed Potatoes – for a hearty comforting meal pair with mashed potatoes.
Roasted Cauliflower – this is on the lighter side but is packed full of flavor.
Vegetable Rice Pilaf – basically flavored rice with vegetables, for a healthy counterbalanced meal.
Classic Coleslaw with Homemade Coleslaw Dressing – you tin can't go wrong with this amazing coleslaw recipe.

Troubleshooting Your Meatloaf Woes

Why is My Meatloaf Falling Apart?

To keep your loaf from falling apart make sure you lot follow the written recipe correctly. All of the binding ingredients (similar breadcrumbs and eggs) are primal. Another reason the meatloaf can fall apart is if you sliced into information technology while it correct out of the oven piping hot. Let it residue for 10 minutes before cutting to help it continue its shape.

Why is My Meatloaf Tough?

Yous could have a tough or chewy meatloaf for 2 main reasons: (one) you lot used a ground beef with a lower fat content and/or (ii) you over baked it. To avert this, employ 80/20 ground beef and use that instant read meat thermometer to help prevent this.

Why is My Meatloaf Mushy?

The main reason you lot'd have a mushy meatloaf is if the portions of binding ingredients to meat is off. If you accept too many onions, breadcrumbs, eggs and milk tin can create a mushy meatloaf. Any meatloaf recipe that has more breadcrumbs than basis beef is a sign you'll most probable take a mushy meatloaf.

Why Did My Meatloaf Crack?

This happens because the outside cooks faster than the inside. To help foreclose a crevice in your meatloaf, be sure to elevation the exterior with ketchup, bake at a lower oven temperature (350 degrees F) and cover with foil.

Anyways, I hope you come to love this recipe and find success! It's a good one that my family loves that I think you lot will, as well! Have a smashing day!

A close up of a plate of Meatloaf

Best Meatloaf Recipe

This is the BEST Meatloaf Recipe out in that location! Moist and delicious, this piece of cake to make meatloaf will leave y'all wanting more.

Ingredients

▢ 2 tablespoons olive oil
▢ two cups yellow onion diced
▢ 3 pounds ground beef (I used eighty/20)
▢ i cup plain bread crumbs
▢ iii large eggs beaten
▢ 1/ii cup milk
▢ salt & pepper to sense of taste
▢ 1 tablespoon onion powder
▢ 1 i/2 teaspoons garlic powder
▢ one teaspoon Italian Seasoning
▢ 1 cup ketchup
▢ ii tablespoons Worcestershire sauce
▢ 3 tablespoons parsley chopped

For the Glaze:

▢ 1/iii cup brownish saccharide
▢ 1 1/2 cups ketchup

Instructions

Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
In a large skillet, saute onions in olive oil until tender and browned, near ten minutes. Cascade into a big bowl.
To the onions, add in ground beef, bread crumbs, eggs, milk, table salt, pepper, seasonings, i cup ketchup, Worcestershire sauce and parsley. Mix well until completely combined.
Class into a long log on the prepared blistering sheet and flatten the top.
In a modest bowl, whisk brown carbohydrate with remaining ane 1/two cups ketchup to form glaze.
Spread glaze overtop prepared meatloaf and broil covered with foil 45 minutes to 1 hour or until cooked thoroughly and registers at to the lowest degree 160 degrees F. Balance meatloaf covered lightly with foil for x-15 minutes before cutting. Top with more than chopped parsley, if desired, and serve.

Video

Notes

Leftovers. Lucky for you, this meatloaf recipe saves well! Cover leftovers with plastic wrap and store in the fridge for up to 4 days.

Freezing. After blistering, let your meatloaf cool to room temperature. Cover in foil, then seal it in a plastic freezer handbag.

Reheat.Allow thaw for 24 hours in your fridge before baking. And then bake at 350 degrees until the internal temperature reaches 160 degrees.

Nutrition

Course: Dinner

Cuisine: American

Keyword: easy meatloaf recipe, how to brand meatloaf, Meatloaf, meatloaf recipe

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