American
Meatloaf
A classic American meatloaf made with ground beef, a tender breadcrumb panade, and a glossy ketchup-brown sugar glaze. It bakes into a juicy small loaf with savory onion and Worcestershire flavor in every slice.
Ingredients
- Ground beef, 80/2012 oz
- Plain dry breadcrumbs1/3 cup
- Whole milk3 tbsp
- Small egg1
- Yellow onion, finely minced1/4 cup
- Garlic, minced1 clove
- Worcestershire sauce1 tsp
- Kosher salt3/4 tsp
- Black pepper1/4 tsp
- Dried parsley1/2 tsp
- Ketchup3 tbsp
- Brown sugar1 tbsp
- Yellow mustard1 tsp
Method
- Heat the oven to 350°F and line a small rimmed baking sheet with parchment or lightly grease a small loaf pan.
- In a mixing bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes until softened.
- Add the egg, onion, garlic, Worcestershire sauce, salt, pepper, and dried parsley to the breadcrumb mixture and stir until evenly combined.
- Add the ground beef and mix gently with your hands just until the mixture comes together, taking care not to overwork it.
- Shape the mixture into a compact loaf about 6 inches long on the prepared baking sheet, or press it lightly into the loaf pan.
- In a small bowl, stir together the ketchup, brown sugar, and mustard to make the glaze.
- Spread half of the glaze over the top and sides of the meatloaf.
- Bake for 25 minutes, then spread the remaining glaze over the top.
- Continue baking for 10 to 15 minutes, until the center reaches 160°F.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Common questions
Can I substitute the ground beef or breadcrumbs in this meatloaf recipe?
Yes. You can use ground turkey, chicken, or a beef-pork blend, but leaner meats need careful mixing and may dry out. Swap plain breadcrumbs for panko or crushed crackers; if using panko, you may need a splash more milk.
How long does meatloaf take to bake, and how do I know it’s done?
Bake at 350°F for about 35 to 40 minutes total, depending on thickness and pan shape. It’s done when the center reaches 160°F on an instant-read thermometer. Let it rest 10 minutes before slicing so it stays juicy.
What are the most common mistakes when making meatloaf?
Overmixing is the biggest mistake; it makes the loaf dense and tough. Also avoid skipping the breadcrumb-milk soak, which keeps it tender, and don’t bake without a thermometer—meatloaf can look done before the center reaches 160°F.
How should I store leftover meatloaf?
Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 3 months. Reheat gently in the oven or microwave with a little extra ketchup if needed.
What should I serve with meatloaf?
Classic sides include mashed potatoes, green beans, roasted carrots, peas, or a simple salad. For a more filling plate, add buttered rolls or macaroni and cheese. Leftover meatloaf also makes excellent sandwiches on toasted bread.