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Best meatloaf recipe

Ingredients: 2 lb (900 g) ground beef (80–85% lean), 1 cup breadcrumbs (or crushed crackers), 1/2 cup milk, 1 small onion (finely chopped), 2 cloves garlic (minced), 2 large eggs, 1/4 cup ketchup, 2 tsp Worcestershire sauce, 1 tbsp Dijon (optional), 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp dried thyme or Italian seaso

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  1. Best Meatloaf Recipe (Classic, Reliable)

    Ingredients: 2 lb (900 g) ground beef (80–85% lean), 1 cup breadcrumbs (or crushed crackers), 1/2 cup milk, 1 small onion (finely chopped), 2 cloves garlic (minced), 2 large eggs, 1/4 cup ketchup, 2 tsp Worcestershire sauce, 1 tbsp Dijon (optional), 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp dried thyme or Italian seasoning. Optional: 1/2 cup diced bell pepper or grated carrot for moisture. Instructions: 1) Heat oven to 350°F (175°C). Line a baking sheet or use a loaf pan. 2) Soak breadcrumbs in milk for 2–3 minutes. 3) In a large bowl, mix beef, soaked crumbs, onion, garlic, eggs, ketchup, Worcestershire, seasonings (mix gently—don’t overwork). 4) Shape into a loaf (about 9x5 in / 23x13 cm) and place on the pan. 5) Bake 45–60 minutes until the center reaches 160°F (71°C). 6) For topping, brush with a glaze (e.g., 1/3 cup ketchup + 1 tbsp brown sugar + 1 tsp vinegar) during the last 10–15 minutes. Rest 10 minutes before slicing for best texture.

  2. Tips for Flavor and Texture

    Use slightly higher fat (80–85%) for juiciness. Avoid packing the meat too tightly. If the mixture feels dry, add 1–2 tbsp milk; if too loose, add a bit more breadcrumbs. Resting helps the juices redistribute. For extra flavor, try half beef and half pork or add chopped mushrooms.

  3. Professional-care note (Food safety)

    For food safety, cook meatloaf to an internal temperature of 160°F (71°C). Refrigerate leftovers within 2 hours and reheat to steaming hot. If you have dietary restrictions (e.g., low-sodium needs), adjust salt and choose lower-sodium ingredients.

FAQ

Can I use ground turkey instead of beef?

Yes—use 1:1, but bake carefully to 165°F (74°C) and consider adding a little extra moisture (milk or grated vegetables).

How do I prevent a dry meatloaf?

Choose 80–85% lean meat, don’t overmix, and bake to the correct temperature; rest 10 minutes before slicing.

Can I freeze meatloaf?

Yes. Cool completely, wrap tightly, freeze up to 2–3 months, then thaw in the fridge and reheat to 165°F (74°C).

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