Delicious Homemade Meatloaf Recipe

Nothing is quite as comforting as traditional meatloaf, and this simple recipe produces a meatloaf that is moist and flavorful. This meatloaf's deliciousness is partly because of its simplicity, and you probably already have most of the ingredients on hand.

For the optional frosting or topping

• 4 tablespoons of ketchup
• 4 tablespoons of honey, or maple syrup
• 2 tablespoons of Dijon mustard
• 1 teaspoon of Worcestershire sauce

For the Meatloaf

• 2 pounds of ground beef
• 2 big, lightly beaten eggs
• 1/2 cup milk
• 1 cup of plain, dry breadcrumbs
• 2 tablespoons minced dried onions, or 1/2 cup finely minced onion
• 1 1/2 teaspoons burger seasoning, or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper
• 1/2 cup ketchup

Use ground beef that is 85% to 90% lean meat. Using lean meat is not a problem because the other ingredients will keep your meatloaf moist and juicy. Avoid meats that are very thin.

• The oven temperature is set to 350 degrees Fahrenheit. Nonstick cooking spray should be used to coat a loaf pan that measures 9 x 5 x 3 inches.
• If using the optional topping, mix the ketchup, honey, maple syrup, mustard, and Worcestershire sauce in a small bowl until well combined. Refrigerate the bowl while it is covered.
• Combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning (or salt and pepper), and 1/2 cup of ketchup in a large bowl.
• Put the mixture into the loaf pan after completely blending. The meatloaf should be baked for an hour and ten minutes on a baking sheet.
• Drain out any extra fat with care.
• Add the optional glaze mixture or roughly 4 tablespoons of ketchup to the loaf's top. Bake for an additional 10 to 15 minutes, or until the glaze is bubbling and the meatloaf is thoroughly cooked. The center of the loaf should read at least 160 F on an instant-read thermometer.
• After removing from the oven, cover with aluminum foil and allow to rest for at least 10 minutes.
• Finally, slice, serve up, and enjoy.

• Avoid overmixing, which could produce a tough or dense meatloaf.
• For simpler removal of the meatloaf, line your loaf pan with parchment paper, letting the edges hang over the pan.
• Before serving, pour the pan's remaining juices over the sliced meatloaf.
• The onion should be finely chopped and cooked completely (or sauteed before adding).
• For the meat to maintain its shape, gently push it into the pan.
• The meatloaf needs to rest for 10 minutes before slicing.

Serve the meatloaf with homemade mashed potatoes, peas, carrots, or your preferred steamed or roasted veggies for a delicious dinner. Additionally, mashed cauliflower, macaroni and cheese, rice pilaf, scalloped potatoes, and meatloaf go nicely together.

Wrap tightly in aluminum foil or plastic wrap and store any remaining meatloaf in shallow, airtight containers. Meatloaf leftovers should be consumed within 4 days.

You may freeze meatloaf for longer-term storage. Slices of the meatloaf should be carefully wrapped in heavy-duty foil and plastic wrap before freezing for up to 4 months. Frozen cooked meatloaf should be defrosted overnight in the fridge.

If you have any leftover meatloaf, reheat it in a 350°F oven or the microwave until it reaches 165°F or higher.

Final word

This easy meatloaf recipe is perfect for Sunday dinner and is simple enough for a weeknight as well. The meatloaf has a sweet and tangy sauce that glazes it and adds a ton of flavor. It is extremely soft and moist within.