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How to make meatloaf

Ingredients (serves ~6): 1.5 lb (680 g) ground beef (80/20 ideal), 1/2 cup breadcrumbs, 1/2 cup milk, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 egg, 1–2 tsp salt, 1 tsp black pepper, 1–2 tsp Worcestershire sauce, 1 tsp dried thyme or Italian seasoning. Optional glaze: 1/2 cup ketchup + 1–2 tbsp brown

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  1. Classic Meatloaf (Oven-Baked)

    Ingredients (serves ~6): 1.5 lb (680 g) ground beef (80/20 ideal), 1/2 cup breadcrumbs, 1/2 cup milk, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 egg, 1–2 tsp salt, 1 tsp black pepper, 1–2 tsp Worcestershire sauce, 1 tsp dried thyme or Italian seasoning. Optional glaze: 1/2 cup ketchup + 1–2 tbsp brown sugar + 1 tbsp vinegar (or mustard). Steps: 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 breadcrumbs, onion, garlic, egg, seasonings, and Worcestershire until just combined (don’t overmix). 4) Shape into a loaf (or press into a loaf pan). 5) Spread glaze on top. 6) Bake 45–65 minutes, until the center reaches 160°F (71°C). Rest 10 minutes before slicing.

  2. Tips for Best Texture & Flavor

    For tenderness, mix gently and avoid compacting too hard. If the loaf seems dry, add 1–2 tbsp milk; if too wet, add a bit more breadcrumbs. For extra flavor, consider chopped bell pepper, mushrooms, or a tablespoon of tomato paste. If using a glaze, apply during the last 20–30 minutes to prevent burning.

  3. Professional-care note (Food safety)

    Ground meat must be cooked to 160°F (71°C). Use a food thermometer, refrigerate leftovers within 2 hours, and store in the fridge up to 3–4 days. If you’re pregnant, immunocompromised, or managing a health condition requiring special diets, consult a clinician or registered dietitian for personalized guidance.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use turkey or chicken instead of beef?

Yes. Use ground turkey/chicken and bake until the center reaches 165°F (74°C). Consider adding a little extra moisture (e.g., a splash of milk) since poultry can dry out.

What can I use instead of breadcrumbs?

Try crushed crackers, panko, oats (quick oats), or cooked rice. Adjust consistency so the mixture holds together without being overly wet.

How do I prevent meatloaf from falling apart?

Ensure you include an egg and enough binder (breadcrumbs/crackers). Don’t overmix, and let it rest 10 minutes after baking before slicing.

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