Homemade meatloaf recipe
Ingredients (serves 6–8): 2 lb (900 g) ground beef (80–85% lean), 1 cup breadcrumbs, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 cup milk (or broth), 2 large eggs, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme or Italian seasoning. Optional: 1/2 cup fi
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Homemade Meatloaf Recipe (En-US)
Ingredients (serves 6–8): 2 lb (900 g) ground beef (80–85% lean), 1 cup breadcrumbs, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 cup milk (or broth), 2 large eggs, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme or Italian seasoning. Optional: 1/2 cup finely diced bell pepper or carrots. Instructions: 1) Heat oven to 350°F (175°C). Line a baking sheet or use a loaf pan. 2) In a bowl, soak breadcrumbs in milk for 5 minutes. 3) Mix soaked crumbs with eggs, ketchup, Worcestershire, onion, garlic, seasonings, and ground beef until just combined (avoid overmixing). 4) Shape into a loaf and place on the pan. 5) Bake 50–70 minutes, until the center reaches 160°F (71°C). 6) For a glaze, brush with extra ketchup for the last 10–15 minutes. Rest 10 minutes before slicing.
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Tips for Best Texture & Flavor
Use slightly lean ground beef for balance; too lean can dry out. Don’t pack the mixture tightly—gentle mixing helps keep it tender. If you like a smoky note, add 1–2 tsp smoked paprika. For extra moisture, consider adding 1/4 cup grated onion or a spoon of tomato paste.
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Professional-care note (Food safety)
For food safety, cook meatloaf to 160°F (71°C) and refrigerate leftovers within 2 hours. Use a food thermometer and avoid partial cooking then reheating later without reaching the safe temperature again.
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