Easy Meatloaf Recipe: A Simple, Classic Comfort Food
This Easy Meatloaf Recipe brings together juicy ground beef, tender breadcrumbs, and a tangy glaze in one quick, comforting baked dish.
Full Recipe Introduction
Meatloaf might sound old-fashioned, but this simple twist makes it feel fresh—and yes, it still tastes like childhood comfort. I’ve been tweaking this recipe for over two decades, serving it at potlucks and Sunday dinners alike. What makes it special? A balance of lean beef and pork, a secret splash of Worcestershire sauce for depth, and a homemade ketchup glaze that caramelizes beautifully. It’s hearty without being heavy (we shave off a few fat grams by using almond milk instead of cream), and it freezes like a dream for busy weeknights. You’ll find it’s the one recipe where “leftovers” become something to look forward to.
Why You’ll Love This Recipe
- Ready in about an hour—quick enough for busy weeknights
- Uses pantry staples you probably already have on hand
- Moist, flavorful texture thanks to a careful meat-to-binder ratio
- Versatile—pairs perfectly with mashed potatoes or a fresh salad
- Freezer-friendly: portion, freeze, and bake later for easy meal prep
- Kid-approved comfort food that sneaks in extra veggies
- Low-effort cleanup; it bakes in one pan
- Customizable glaze: swap ketchup for BBQ sauce or sweet chili
Ingredients
• 1½ pounds lean ground beef (85/15 blend for best flavor)
• ½ pound ground pork (or turkey for a lighter twist)
• 1 cup plain breadcrumbs (use panko for extra crunch)
• ½ cup unsweetened almond milk (or whole milk for creaminess)
• 1 large egg, beaten at room temperature
• 1 small onion, finely diced (yellow or sweet)
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce (adds umami depth)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon dried thyme or Italian seasoning
• ¼ cup chopped fresh parsley (optional, but brightens flavor)
• ½ cup ketchup (divided)
• 2 tablespoons brown sugar
• 1 teaspoon Dijon mustard
Tips: Look for fresh breadcrumbs at your bakery counter—homemade or store-bought, they absorb moisture better. If you’re gluten-free, swap in certified GF breadcrumbs.
Directions
- Preheat and Prep: Preheat your oven to 375°F. Line a loaf pan with parchment paper or lightly grease with cooking spray—this helps the baked dish release cleanly.
- Sauté Aromatics: In a small skillet, cook diced onion and garlic over medium heat until softened, about 3 minutes. Let cool slightly—this prevents the egg from scrambling.
- Mix Meats and Binders: In a large bowl, combine ground beef, ground pork, sautéed onion mixture, breadcrumbs, almond milk, beaten egg, Worcestershire sauce, salt, pepper, thyme, and parsley. Gently mix with clean hands until just combined—overworking leads to a dense loaf.
- Shape and Glaze: Transfer the meat mixture to the prepared loaf pan or shape into a free-form loaf on a baking sheet. In a small bowl, whisk together half the ketchup, brown sugar, and Dijon mustard. Brush evenly over the top.
- Bake to Perfection: Bake for 45–50 minutes, or until an internal thermometer reads 160°F. About 10 minutes before it’s done, brush on the remaining ketchup glaze for a glossy finish.
- Rest and Slice: Let the meatloaf rest for 10 minutes after baking—this seals in juices and makes slicing neater. Use a sharp serrated knife for tidy slices.
Servings & Timing
Yield: 6 generous slices (serves 4–6)
Prep Time: 15 minutes
Bake Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 hour (give or take a few minutes when you’re chatting or tending to sides)
Variations
• Tex-Mex Twist: Stir in ½ cup canned diced green chiles and top with pepper jack cheese.
• Veggie-Packed: Grate 1 medium carrot and ½ zucchini, squeeze excess water, then mix in.
• Italian Style: Swap thyme for basil, add ¼ cup grated Parmesan, finish with marinara instead of ketchup.
• BBQ Ranch: Mix ½ cup ranch dressing into the meat, glaze with your favorite bourbon BBQ sauce.
• Turkey-Spinach: Use ground turkey and fold in 1 cup chopped spinach for a lighter loaf.
Storage & Reheating
In the refrigerator: Store cooled slices in an airtight container for up to 4 days—line layers with parchment to prevent sticking.
In the freezer: Wrap individual slices in foil and place in a freezer bag for up to 3 months.
Reheating: Warm slices in a 325°F oven for 10–12 minutes or microwave on medium for 90 seconds. If frozen, thaw overnight in the fridge first.
Make-Ahead: Assemble loaf in pan, cover, and refrigerate up to 24 hours before baking—perfect for busy evenings.
Notes
• I’ve found that letting the almond milk sit with the breadcrumbs for 5 minutes improves moisture distribution.
• If your loaf feels too wet, add up to 2 tablespoons more breadcrumbs; too dry? Splash in a bit more milk.
• Experiment with a splash of soy sauce instead of Worcestershire for a deeper umami hit.
• For a gluten-free version, use almond flour or crushed GF crackers—just check the binder ratio.
FAQs
Q: Can I make this meatloaf dairy-free?
A: Absolutely—swap almond milk and skip cheese variations; it stays just as moist.
Q: My loaf fell apart—what went wrong?
A: Most likely it lacked binder or was overmixed; next time, add a teaspoon of mustard powder or an extra egg.
Q: Why is my glaze not sticking?
A: Ensure you brush glaze on during the last 10 minutes of baking—too early and sugars can burn.
Q: Can I use all beef instead of mixing meats?
A: You can, but combining pork or turkey adds moisture and flavor complexity.
Q: How do I keep it from drying out?
A: Resting after baking helps redistribute juices; avoid slicing immediately.
Q: Is there a low-sodium option?
A: Use low-sodium Worcestershire, reduce added salt, and choose a no-salt-added ketchup.
Q: What side dishes pair best?
A: Mashed cauliflower, honey-glazed carrots, or a crisp Caesar salad all complement nicely.
Q: Can I double this recipe for a crowd?
A: Yes—bake two loaves on separate pans or use a 9×13″ pan, adjusting bake time by 5–10 minutes.
Conclusion
This Easy Meatloaf Recipe proves that comfort food can be both simple and surprisingly versatile—perfect for busy families or a cozy dinner for two. Give it a whirl this week, then drop a comment to share your favorite variation or side dish pairing. Happy cooking!
Easy Meatloaf Recipe
Ingredients
- 1½ pounds lean ground beef (85/15 blend)
- ½ pound ground pork (or turkey)
- 1 cup plain breadcrumbs (or panko)
- ½ cup unsweetened almond milk (or whole milk)
- 1 large egg, beaten
- 1 small onion, finely diced yellow or sweet
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ¼ cup chopped fresh parsley optional
- ½ cup ketchup divided
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F. Line a loaf pan with parchment paper or grease with cooking spray.
- Cook diced onion and garlic until softened, then let cool.
- Combine beef, pork, sautéed onion mixture, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, thyme, and parsley. Mix gently.
- Transfer mixture to loaf pan or shape on a baking sheet. Whisk half the ketchup, brown sugar, and mustard. Brush over the top.
- Bake for 45-50 minutes, brushing remaining ketchup glaze 10 minutes before done.
- Let meatloaf rest for 10 minutes before slicing. Use a sharp knife for neat slices.
