Easy Meatloaf Recipe

I grew up eating my Mom’s meatloaf. Not only was it good the first night, it made the best meatloaf sandwiches the next day. You know what I’m talking about. There’s something about this homey dish that pings the nostalgia center of our brains.

That same innate reaction happened when I made this easy meatloaf recipe last week. I served it with Yukon Gold Mashed Potatoes and my Garlic Green Beans Recipe. My husband, Scott was positively giddy when he came to the kitchen table. He took two slices for his FIRST helping, while claiming whatever leftovers there might be for HIS lunches the rest of the week.

Clearly, I don’t make this enough.

Why you’ll love this recipe:

• The ketchup and brown sugar glaze is spiked with horseradish, which adds a tingly bite and rounds out the taste.
• You can make the easy meatloaf mix in about 15 minutes.
• It cooks in about an hour, which gives you plenty of time to assemble a side dish or two.
• This recipe makes a 2 lb meatloaf to feed the whole family (or one greedy husband).

Step-by-step instructions:

1. Tear the bread apart into small chunks and transfer to a small bowl. Add the milk and let it sit until the milk has been completely absorbed by the bread and the bread is noticeably soggy. Use your fingers to mush it up (technical cooking term).

2. Combine the ketchup, brown sugar, dijon mustard, Worcestershire sauce and horseradish in a small bowl and whisk to combine. Set the glaze aside.

3. Combine the ground beef and bread and milk panade in a large bowl. Mix with your hands to evenly combine, breaking up any bigger pieces of bread as you go.

4. Add the egg, salt and pepper and mix with your hands until evenly combined.

5. Add the chopped onion and parsley and combine thoroughly with your hands.

6. Line a rimmed baking sheet with parchment or aluminum foil (helps with cleanup) and form the meatloaf mix into a loaf shape with your hands. Bake for 30 minutes at 350° F.

7. Remove the meatloaf from the oven and brush on the brown sugar glaze. Put it back into the oven and cook for an additional 20-30 minutes or until a meat thermometer reaches 160° F for the center of the loaf.

8. Let the loaf rest for 5-10 minutes before slicing. While it rests, use a spoon to scoop away the denatured proteins that have puddled around the meat. Transfer to a serving platter and slice.

Variations:

• Don’t like horseradish? Substitute it with bourbon in the brown sugar meatloaf glaze to add a smoky flavor.
• Use a combination of ground beef and ground pork or veal for more varied flavor or for a healthier dish, use lean ground beef.
• Add dried herbs or spices to the meatloaf mix, such as oregano, basil, thyme, onion powder or garlic powder. You can also substitute Montreal Steak seasoning for the salt and pepper.
• Pulse the fresh bread in a mini food processor to make it finer breadcrumbs, which will make it easier to blend into the meat mixture.
• Make it gluten-free by using a gluten-free Worcestershire sauce and gluten-free bread.
• Substitute oatmeal for the bread – you can use quick-cooking or old-fashioned oats. Do not use steel-cut oats.
• Substitute panko breadcrumbs or crushed crackers for the bread; ensure they are well-soaked before adding them to the meatloaf mixture.
• You can make mini meatloaves by dividing the meatloaf mix into 6 or 8 individual loaves and baking them for 20-25 minutes, depending on their size.
• Keep it dairy-free by swapping the milk for your favorite milk alternative.

FAQ’s

What to serve with glazed meatloaf:

• Mashed Potatoes with Brown Butter and Sea Salt
• Roasted Garlic Mashed Cauliflower
• Garlic Cheese Grits
• Mac n’ Cheese
• Lemon Garlic Green Beans Recipe
• Tomatoes Provencal

More ground beef recipes you’ll love:

• Traditional Shepherd’s Pie
• Instant Pot Beef Ragu
• Classic Cincinnati Chili
• Meatloaf with Mushroom Gravy

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