Meatloaf Recipe

Ingredients

• 80 g (¾ cup)Italian breadcrumbs
• 120 ml (½ cup)milk
• 2eggs
• 900 g (2 pounds)minced beef (80/20)
• 1 mediumyellow onion, finely chopped or grated
• 3 clovesgarlic, finely minced or pressed
• 1 teaspoonWorcestershire sauce
• 2 tablespoonsketchup
• 2 tablespoonsfresh parsley, chopped (optional)
• 1 teaspoonsalt
• ¼ teaspoonground black pepper
• 120 ml (½ cup)ketchup
• 120 ml (½ cup)chilli sauce
• 2 tablespoonsbrown sugar
• ½ teaspoongarlic powder
• ½ teaspoononion powder
• ¼ teaspoonsalt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with foil or baking parchment and coat it with cooking spray.

2. 2

   Soak the crumbs

   In a large bowl, combine the breadcrumbs, milk and eggs. Leave the mixture for 5–10 minutes.

3. 3

   Mix the meat

   Add the remaining meatloaf ingredients and mix just until combined; avoid overmixing.

4. 4

   Shape the loaf

   Form the mixture into an 20 × 10 cm (8 × 4 inch) loaf and press it together so it holds its shape. Put it on the prepared baking sheet, or shape it directly on the sheet. A loaf tin can also be used.

5. 5

   Bake the loaf

   Bake uncovered for 40 minutes.

6. 6

   Mix the glaze

   Meanwhile, combine the glaze ingredients in a small bowl and stir until evenly mixed.

7. 7

   Glaze and finish

   Brush the glaze over the meatloaf and bake for a further 15 minutes, or until fully cooked and the centre reaches 71°C (160°F).

8. 8

   Rest and serve

   Leave the meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes and steamed broccoli or green beans.

What is American meatloaf?

Meatloaf is a familiar American comfort-food dish: seasoned minced meat shaped into a loaf and baked. It draws on the broader tradition of baked meat mixtures, with versions shaped by home cooking and the ingredients available in the United States.

This version uses breadcrumbs and eggs to bind the beef, while a ketchup and chilli sauce topping brings a sweet, tangy finish. Baking it free-form on a tray gives the glaze plenty of surface to coat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 24g protein, 23g carbs, 25g fat.

The beef provides most of the protein and fat, while the breadcrumbs, milk and brown sugar contribute carbohydrates; the glaze and beef also add fat and sugar to the serving. Pair a slice with steamed green vegetables and a moderate serving of mashed potatoes for a balanced plate.

Why soak the breadcrumbs?

Breadcrumbs: letting them sit with the milk and eggs for 5–10 minutes gives them time to absorb the liquid before they are mixed into the beef.

Eggs: they contribute to holding the loaf together as it bakes. Mix the meat only until the ingredients are combined, so the finished texture does not become dense.

Choosing and mixing the beef

Beef: the recipe specifies 80/20 minced beef, which provides both meat and fat for a moist, flavourful loaf. The onion, garlic, Worcestershire sauce and ketchup season the mixture from within.

Handling: finely chopped or grated onion and finely minced or pressed garlic distribute well through the mixture. Fold everything together gently rather than kneading it.

Shaping and baking

Free-form loaf: shape the mixture into an 20 × 10 cm loaf and press it together enough to hold its form. A baking sheet lets the loaf bake uncovered; a loaf tin is another option listed in the method.

Doneness: after glazing, bake until the centre reaches 71°C. Use a food thermometer to check the middle rather than relying only on the outside colour.

Getting the glaze right

Glaze: ketchup, chilli sauce and brown sugar make a sweet, tangy coating, while garlic and onion powders add savoury flavour. Stir until the mixture is even before brushing it onto the loaf.

Timing: the glaze goes on after the first 40 minutes of baking, then the meatloaf returns to the oven for 15 minutes or until cooked through.

Resting and serving

Rest: leave the cooked loaf for 10 minutes before cutting. This gives it time to settle and makes it easier to portion without crumbling.

Sides: the recipe suggests mashed potatoes with steamed broccoli or green beans. The vegetables add a fresh contrast to the rich beef and sweet glaze.

Recipe notes & tips

• Grate the onion for a fine texture throughout the loaf, or chop it finely for more distinct pieces.
• Measure the loaf to roughly 20 × 10 cm so it cooks in the stated time.
• Mix the glaze while the meatloaf has its first bake.
• Brush the glaze over the surface in an even layer.
• Check the temperature in the centre of the loaf with a food thermometer.
• Let the loaf rest for the full 10 minutes before slicing.

Variations

• Use fresh herbs: keep the parsley optional or replace it with another chopped fresh herb.
• Adjust the glaze: use a little less brown sugar for a less sweet topping.
• Add a peppery note: increase the black pepper slightly to suit your taste.
• Choose a loaf tin: bake the shaped mixture in a loaf tin instead of on the lined tray.
• Serve with greens: swap broccoli for steamed green beans, as suggested in the recipe.

Common mistakes to avoid

• Overmixing the beef: it can make the loaf dense, so stop as soon as the ingredients are combined.
• Skipping the breadcrumb soak: give the crumbs, milk and eggs 5–10 minutes together before adding the other ingredients.
• Making the loaf too loosely: press it enough to hold its shape before baking.
• Glazing too early: wait until the first 40 minutes of baking are complete before brushing on the glaze.
• Slicing straight away: rest the cooked loaf for 10 minutes to help it hold together.
• Guessing doneness by colour: check that the centre reaches 71°C.

How to store

Refrigerate leftover meatloaf in a covered container and use within 3–4 days. Reheat slices until steaming hot throughout, or freeze portions in a sealed container for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions