A classic comfort food dish that’s incredibly easy to make—and to tailor to your taste preferences!
As a child, I truly disliked meatloaf. The way it looked, its spongy texture, all the “weird” gunk that was embedded in the meat—even the name was off-putting. I successfully avoided the dish until I was 17 years old. I was at a friend’s house for dinner, and their mother served me a plate. The only thing more frightening to me than eating meatloaf was being a bad guest, so I took a bite. Turns out, I like the taste of a savory baked loaf of meat that’s accented by onions, garlic, and spices!
This meatloaf recipe is quite similar to that fateful dinner my friend’s mother made all those years ago. There’s a bit more of a sweet tanginess to it from the ketchup and Worcestershire sauce, and the sweet-and-savory glaze is a new twist for me. Altogether, this meatloaf hits all the right notes for deeply satisfying comfort food.
The best part of this recipe is how easy it is. There are no complicated cooking techniques or hard-to-find ingredients—just a few simple mixing steps and some time in the oven. I like to make it for Sunday dinner so I’ll have leftovers for weekday lunches. A cold slice from the fridge makes a delightful sandwich with a little horseradish sauce.
Is This Meatloaf Recipe Healthy?
This meatloaf is a protein-rich comfort food. The ground beef is the primary source of protein and iron, as well as fat (including saturated fat), cholesterol, and calories. The eggs add vitamin A while also contributing protein, fat, and cholesterol. The onion, garlic, and parsley bring in a little fiber and vitamins A and C, while the milk adds protein and calcium. The breadcrumbs are the main source of carbs, and the Worcestershire sauce and added salt are the main sources of sodium. The ketchup and brown sugar both increase the sugar and carb content.
While this dish provides a balance of protein, fats, and carbs, it’s fairly high in saturated fat, sodium, and sugar. With mindful portion control and vegetable-rich pairings, it can be included in moderation in an otherwise well-balanced omnivore diet.
To reduce the saturated fat level, opt for leaner ground beef or a mix of ground beef and ground turkey. Those watching their sodium intake might consider skipping the added salt and using low-sodium ketchup and Worcestershire sauce. If the sugar content is a concern, reduce or omit the brown sugar in the glaze and choose a no-sugar-added ketchup. Boost the fiber and micronutrients in your meatloaf by adding finely chopped carrots, bell peppers, or spinach to the mix. Make a gluten-free version by swapping the breadcrumbs for finely ground oats or gluten-free panko.
A Brief History Of Meatloaf
Few comfort foods have an origin story as wide-ranging as meatloaf. Its roots stretch back to ancient civilizations, where cooks in Greece and Rome blended ground meat with bread, herbs, and spices to form nourishing patties or loaves. The Roman gourmet Apicius included a version in his fifth-century cookbook, combining minced meat with bread, wine, and seasonings—a precursor to the dish we know today.
As the centuries passed, variations of meatloaf appeared across Europe. In medieval France and Germany, cooks shaped mixtures of ground meats, breadcrumbs, and eggs into loaves, often baking them to stretch precious ingredients and reduce waste. Regional twists emerged, like German meatloaf that might hide a hard-boiled egg at its center and Swedish versions that are often served with lingonberry sauce.
The dish crossed the Atlantic with European immigrants, evolving in the kitchens of early America. But it wasn’t until the 19th century that meatloaf truly took hold in American homes—thanks to the invention of the meat grinder and advances in refrigeration. During the Great Depression, it became a staple to stretch limited meat supplies with breadcrumbs, crackers, or oats, bulking up the loaf and keeping it moist.
How Do I Store Leftovers?
Store leftover meatloaf in an airtight container or tightly wrapped in foil in the fridge for up to 4 days. You can also freeze well-wrapped individual slices or the whole loaf in a freezer-safe container for up to 4 months. Thaw overnight in the fridge. Reheat in a 250°F oven, covered with foil, for about 25–30 minutes or until the internal temperature reaches 165°F. You can also microwave individual slices covered with a damp paper towel in 1–2 minute intervals, checking for even heating.
Serving Suggestions
Serve this meatloaf recipe alongside simple, satisfying sides, like Yukon Gold Mashed Potatoes or Garlic Mashed Potatoes. For a lower-carb option, these Cauliflower Mashed Potatoes With 5 Ingredients are an easy crowd-pleaser. And these Purple Mashed Potatoes bring eye-catching color to the table. The only other complement you need is some veggies, like Parmesan-Roasted Broccoli, Garlic Sautéed Spinach, or these vibrant Sautéed Vegetables.
Ingredients
For The Meatloaf:
- 2 pounds ground beef 85% lean
- 1 medium onion finely chopped
- 2 large eggs
- 3 garlic cloves minced
- 3/4 cup panko breadcrumbs
- 1/2 cup milk
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley finely chopped
For The Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 1/2 teaspoons white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 375°F. Grease a loaf pan with nonstick spray.
Make The Meatloaf:
- In a large mixing bowl, combine ground beef, onion, eggs, garlic, breadcrumbs, milk, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, salt, black pepper, smoked paprika, and parsley. Mix until well combined.
- Press the meatloaf mixture into the prepared loaf pan, ensuring the top is even. Bake for 40 minutes.
Make The Glaze:
- While the meatloaf bakes, prepare the glaze. In a small bowl, whisk together 1/2 cup ketchup with the brown sugar, white vinegar, garlic powder, and onion powder.
Top And Finish The Meatloaf:
- After 40 minutes of baking, remove the meatloaf from the oven. Spread the glaze evenly over the top. Return meatloaf to the oven and bake until the internal temp reaches 160°F, about an additional 15 minutes.
- Remove meatloaf from oven and let it rest for 5-10 minutes.
- Slice and serve while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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