Classic meatloaf–love it or hate it, it’s here to stay. Some people think it’s the ultimate comfort food, while others think it’s dry, tasteless, and boring. No matter what your food preferences are, meatloaf is incredibly popular and is an easy weeknight staple. Read on to find out how to make a moist, flavorful meatloaf that everyone in your family will be drooling over.
How do you make a meatloaf moist?
The best way? Make a panade, a simple paste added to the meat to keep it moist. Read below for two kinds of panade that can be used in meatloaf.
- Mix 1 cup breadcrumbs and 1 cup milk. Soak 10 minutes, then mash into a paste.
- Alternatively, cook rice in chicken stock and butter until soft, then puree.
- Add 1/3 cup ketchup, BBQ sauce, or tomato sauce to the mash or puree.
- Add additional liquids like Worcestershire sauce or soy sauce.
What do you put in meatloaf?
- Ground Meat: beef, pork, lamb, chicken or turkey
- Binder: breadcrumbs, oats, rice, barley, bulgur, egg
- Liquids: milk, stock, ketchup, BBQ sauce, Worcestershire sauce, soy sauce
- Aromatics: mirepoix, onion, garlic
- Vegetables: bell peppers, mushrooms, squeezed-dry spinach or grated zucchini
- Add Ins: grated cheese, pickled jalapeños, roasted red peppers
- Spices: salt, pepper and your choice of sage, thyme, parsley, chili powder, or cayenne pepper
- Glaze: classic ketchup, BBQ, or maple syrup
- Gravy: onion, mushroom, or marinara sauce
How do you make meatloaf?
Start by measuring and prepping the ingredients. Make the breadcrumbs and mince up the garlic and onion.
Make a panade by pouring milk onto breadcrumbs.
Stir and let sit for 10 minutes. If necessary, mash with a fork.
Put all the other ingredients (except the glaze ingredients) into a large mixing bowl, then break up the egg with a fork.
Mix the ingredients together with your hands, but don’t overwork.
Stir together the glaze ingredients.
Gently pat the meat mixture into the pan, then spread the glaze over the meat.
Cook for 40 minutes at 350 F, then 15 minutes at 400 F, or until a meat thermometer reads 155-160 F.
Lift the meatloaf out of the pan and let rest for 10 minutes to let the juices settle. Cut in thick slices and serve with our best sour cream mashed potatoes.
- Use meat with a good fat content, or use a blend of lean meat with higher fat meat.
- Season the meat with dried herbs.
- Use soaked breadcrumbs, crackers or crushed croutons.
- Substitute the milk with beef stock as the liquid.
- Don’t want to use eggs? Use a mixture of ground flax seed and water instead.
- Be careful not to overwork the meat mixture when mixing with your hands.
- If using a pan, line with parchment paper for easy removal.
- Mold your meatloaf in a pan, then turn out onto a foil lined baking sheet.
- Don’t want a glaze? Serve the meatloaf with an onion gravy, mushroom gravy or a marinara sauce
- Let the meat rest before slicing so juices don’t seep out.
Check out these other delicious beef main courses!
- Salisbury Steak with Onion Gravy: a classic dinner recipe with a rich onion gravy.
- Skillet Shepherd’s Pie: mashed potatoes, veggies, and meat makes this dish really hearty.
- Skillet Hamburger Mac: a 45-minute dinner recipe that’s great for when you’re in a hurry.
Did you make this meatloaf recipe? We’d love to hear how you enjoyed it. Please leave a recipe rating below!Print
Classic glazed meatloaf is easy comfort food at its best. This easy, low carb dinner recipe is perfect for cold weather weeknight meals. The brown sugar and ketchup glaze adds the simple finishing touch. Your kids will be asking you for seconds—guaranteed!
For the Meatloaf
- 1 cup breadcrumbs (3 slices whole wheat bread, crusts removed) (60g)
- 1/3 cup whole milk
- 1 1/2 pounds ground beef (80% meat, 20% fat) (680g)
- 1 large egg
- 1/2 cup yellow onion, minced
- 1 teaspoon garlic, minced
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons sea salt
- 1/4 teaspoon black pepper
For the Glaze
- 1/2 cup ketchup
- 1/4 cup light brown sugar, packed (50g)
- 1 tablespoon prepared mustard
- Preheat the oven to 350 F.
- Tear off the crusts from the bread and rip each slice into smaller pieces. Whiz them in a food processor or blender until the breadcrumbs are small and evenly sized.
- Pour the milk over the breadcrumbs, then stir and let sit for 10 minutes.
- Mince the onion with a food processor, a box grater, or a chef’s knife.
- Place the ground beef, egg, onion, garlic, ketchup, Worchestire sauce, salt and pepper in a large bowl. Break up the egg with a fork, then mix the ingredients together with your hands, being careful not to overwork.
- Gently shape the meat mixture into a freeform loaf and place on a foil lined baking tray, or pack into a pan.
- Mix the glaze ingredients together in a small bowl, then pour over the top of the meatloaf and spread out with a spoon.
- Cook the meatloaf uncovered for 40 minutes at 350 F. Increase the heat to 400 F and cook for 15 minutes or until an inserted meat thermometer reads 155-160 F.
- Remove the meatloaf from the pan so it doesn’t sit in the excess grease. Let it rest for 10-15 minutes before slicing so the juices have time to have to settle.
- Cut into thick slices, and serve with mashed potatoes.
- If you’re baking the meatloaf on a cookie sheet, you can lay strips of bacon on top of the meatloaf. It’s best to do this on a cookie sheet because all the grease from the meat can run off instead of being trapped in the meat.
Keywords: comfort food, meatloaf