This amazing homemade best meatloaf recipe has a sweet and tangy topping and is juicy and soft on the inside. This is a classic meatloaf cooked with breadcrumbs, onions, ground beef, and carefully proportioned seasonings. Ketchup-based toppings have a fantastic flavor boost.
I believe using lean ground beef is the secret to making delicious meatloaf. Many meatloaf recipes have the issue of using ground beef with a high-fat level. The fat cooks out and creates a greasy mess as the meatloaf cooks. Not with this dish!
How To Keep It Moist
Willn’t lean ground beef make the meatloaf dry, you might be asking. In no way! The meat mixture’s ingredients—milk, egg, ketchup, and sliced onion—all contribute to the meatloaf’s delightful moistness.
Why Put Milk In It
The meatloaf stays wet because milk seeps into the breadcrumbs. Although I usually use whole milk in my recipes, you can use any kind of milk, including nondairy milk substitutes.
Is It Better To Cook Covered Or Uncovered
To preserve the moisture while baking, several recipes call for covering the loaf pan with aluminum foil. In this recipe, it is not required. For the remaining 55 minutes, bake uncovered. It will remain wet.
Should I Sauté The Onions First
In certain recipes, onions are added to a raw meatloaf mixture after being sautéed. The onions will be fully cooked and tender as a result. I’ve discovered that if the onions are diced thinly enough, they will cook completely while baking and do not require sautéing.
There is no need to sauté the onion because it is called for in this recipe as finely sliced. Preparing meatloaf becomes quicker and simpler if the sauté stage is skipped.
Because it can be made in a matter of minutes, the traditional meatloaf is ideal for a hectic weekday meal.
How Long Should It Cook
For 55 minutes, the meatloaf needs to be baked at 350 degrees with the door open. 160 degrees Fahrenheit should be reached inside. Before attempting to slice the meatloaf, allow it to rest for 10 minutes so that it can maintain its shape.
Loaf Pan Versus Baking Sheet
Because the meat is juicy and the glaze stays perfectly in place in a loaf pan, I prefer to use one. However, you may use aluminum foil to line a baking sheet. Create a loaf shape out of the meatloaf. Add the glaze over top. also, bake as usual.
How To Make The Best Meatloaf Recipe
You can print the entire recipe at the bottom of this post.
- To a big bowl, add ground beef that is 90% lean.
- Add some onion dice and some dried bread crumbs.
- Add ketchup, Worcestershire sauce, milk, and an egg.
- Add salt, pepper, garlic powder, and dry parsley.
- Mix it all up thoroughly.
- Pour the meat mixture into a loaf pan.
- Spread it into a flat even layer.
Make the Meatloaf Sauce
- To a bowl, add ketchup, brown sugar, and red wine vinegar.
- Until mixed, whisk.
- Over the meatloaf, pour the glaze.
- Bake it!
- Before cutting it, let it cool.
Can This Be Made Ahead Of Time
Absolutely! Simply wrap the loaf pan with plastic wrap and store it in the refrigerator until you’re ready to eat. Then, while the oven is heating up, uncover it and let it come to room temperature.
Can This Be Frozen?
Yes! In accordance with the recipe’s instructions, prepare the meatloaf, place it in a loaf pan, and drizzle glaze over it. Freeze the pan with a cover on.
24 hours before baking, place the frozen meatloaf in the refrigerator to thaw. Then, while the oven is heating up, uncover it and let it come to room temperature.
Why Does Meatloaf Fall Apart
It’s possible that you didn’t utilise enough binding agents. There should be lots of breadcrumbs in this recipe.
Perhaps it was overbaked. It only takes fifty-five minutes.
It’s also possible that you cut into it while it was still too hot. Prior to slicing into my meatloaf, I always let it cool for 10 minutes.
For the past three months, I’ve been experimenting with this recipe and cooking it numerous times. And since I ended up with the tastiest classic meatloaf recipe ever, I didn’t mind the repetition at all.
The Best Meatloaf Recipe ever
This delicious homemade meatloaf recipe has a sweet-tangy topping and is moist and soft. Ground beef, breadcrumbs, onions, seasonings, and a ketchup-based topping make up this classic meatloaf.
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tbsp. red wine vinegar
- Set the oven to 350 degrees Fahrenheit.
- Add the meat, bread crumbs, onion, milk, egg, worcestershire sauce, parsley, salt, garlic powder, and pepper to a large bowl. To thoroughly combine these components, mash and mix them with your hands.
- Fill a loaf pan with the meat mixture. The meat should be spread out evenly.
- Add 14 cup of ketchup, the brown sugar, and the vinegar to a small bowl. To blend, stir. The sauce should be poured over the meatloaf and evenly distributed.
- For 55 minutes, bake without cover.
- Before serving, let the meatloaf rest for 8–10 minutes (or it may fall apart).
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