Meatloaf
A classic, hearty American comfort dish made from seasoned ground meat, shaped into a loaf, and baked until tender and flavorful with a rich glaze on top.
Quick Recipe Card
What This Recipe Is
Meatloaf is a baked dish combining ground meat with binders like breadcrumbs and eggs, enhanced with aromatics and sauces, then shaped and cooked into a sliceable loaf.
Ingredients
- 900 g ground beef (2 lb)
- 120 g breadcrumbs (1 cup)
- 1 large egg
- 120 ml milk (1/2 cup)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 120 ml ketchup (1/2 cup), divided
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
Equipment
- Mixing bowl
- Loaf pan or baking tray
- Oven
- Knife
Instructions
Step 1:
Preheat oven to 180°C (350°F).
Step 2:
In a bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, pepper, and half of the ketchup.
Step 3:
Mix gently until just combined.
Step 4:
Shape mixture into a loaf and place in a baking pan.
Step 5:
Spread remaining ketchup evenly on top.
Step 6:
Bake for 55–60 minutes until fully cooked.
Step 7:
Rest for 10 minutes before slicing.
Visual Cooking Cues
- Firm loaf structure
- Slightly caramelized top
- Juices run clear
Chef Tips
- Do not overmix the meat
- Let it rest before slicing
Common Mistakes
- Overmixing causing toughness
- Overcooking leading to dryness
Troubleshooting
- Dry meatloaf: Add more milk or fat
- Falling apart: Increase binder (egg or breadcrumbs)
Ingredient Pairings
- Mashed potatoes
- Green beans
- Gravy
Substitutions
- Ground turkey instead of beef
- Oats instead of breadcrumbs
Recipe Family Variations
- Add cheese inside
- Use BBQ glaze instead of ketchup
Serving Suggestions
Serve hot with mashed potatoes and vegetables.
Dietary Classification
- Non-vegetarian
- High-protein
Nutrition Information
- Calories: ~350 kcal
- Protein: ~25 g
- Fat: ~20 g
- Carbohydrates: ~15 g
- Fiber: ~1 g
- Sodium: ~500 mg
Storage / Reheating
Storage
Refrigerate for up to 3 days.
Reheating
Reheat at 160°C (320°F) or microwave until warm.
FAQ
Can I freeze meatloaf?
Yes, up to 3 months
Can I make it ahead?
Yes, prepare and refrigerate before baking
Why This Recipe Works
The combination of breadcrumbs and egg binds the meat while milk adds moisture, preventing dryness. Baking at controlled heat ensures even cooking and a tender texture.
Recipe Identity
A traditional comfort food known for its simplicity, affordability, and satisfying flavor.
Dish Classification
- Dish type: Main course
- Course: Dinner
- Meal type: Family meal
- Traditional or modern dish: Traditional
- Street food or home cooking: Home cooking
- Festival or everyday food: Everyday food
Recipe History
Meatloaf evolved from European minced meat dishes and became popular in the United States during the 19th and 20th centuries as an economical way to stretch meat.
Cultural Notes
A staple of American home cooking with many regional adaptations.
Advanced Cooking Knowledge Open detailed cooking science and reference notes
Flavor, Texture, and Aroma Profile
Savory, slightly tangy, and rich with a moist, tender interior and caramelized glaze.
Flavor Balance
Balanced between umami-rich meat, slight sweetness from ketchup, and mild acidity.
Flavor Components
- Sweet: Ketchup glaze
- Salt: Seasoning and Worcestershire sauce
- Acid: Ketchup and Worcestershire sauce
- Bitter: Minimal
- Umami: Ground beef and Worcestershire sauce
- Aromatic elements: Onion, garlic
Ingredient Notes
- Use 80/20 ground beef for optimal moisture and flavor
- Fresh breadcrumbs improve texture
Ingredient Science
- Egg acts as a binder
- Breadcrumbs absorb moisture and prevent dense texture
- Milk hydrates breadcrumbs for softness
Ingredient Roles
- Ground beef: Base protein
- Breadcrumbs: Structure and texture
- Egg: Binding agent
- Milk: Moisture
- Onion and garlic: Flavor base
- Ketchup and Worcestershire: Flavor enhancers
Ingredient Classification
- Protein: Ground beef
- Binder: Egg, breadcrumbs
- Liquid: Milk
- Aromatics: Onion, garlic
- Seasoning: Salt, pepper, sauces
Preparation Techniques
- Fine chopping for even distribution
- Gentle mixing to avoid toughness
Cooking Techniques
- Baking
- Glazing
Heat Management
- Low heat stages: Initial baking at 180°C (350°F)
- Medium heat stages: Final glazing stage
- High heat stages: Not required
- Temperature cues: Internal temperature reaches 71°C (160°F)
Texture Development
Moist interior achieved through proper hydration and minimal mixing.
Cooking Time Control
Avoid overbaking to prevent dryness; check internal temperature.
Flavor Pairing Logic
Rich meat pairs with creamy and fresh side dishes for balance.
Global Variations
- Italian-style with herbs and tomato sauce
- German-style with mustard and spices
Leftover Ideas
- Meatloaf sandwiches
- Crumbled into pasta sauce
Cooking Safety Notes
Ensure internal temperature reaches safe level to avoid undercooked meat.
Sustainability Notes
Use locally sourced meat and minimize food waste.
