The Best Meatloaf Ever

Ingredients

• 2eggs
• 120 g (1 cup)breadcrumbs
• 1onion, chopped
• 907 g (2 pounds)lean minced beef
• 120 ml (½ cup)milk
• 1 teaspoonsalt
• 1 teaspoonpepper
• 1 tablespoonDijon mustard
• 2 teaspoonsminced garlic
• 120 ml (½ cup)ketchup
• 2 tablespoonssoft brown sugar

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F) and grease a loaf tin with non-stick spray.

2. 2

   Mix the meatloaf

   Put the meatloaf ingredients in a mixing bowl and combine just until mixed.

3. 3

   Shape the loaf

   Shape the mixture into a loaf and set it in the prepared tin.

4. 4

   Make the sauce

   Combine the ketchup and brown sugar in a saucepan. Bring to the boil, then simmer for 2–3 minutes.

5. 5

   Bake with sauce

   Pour half of the sauce over the meatloaf and bake for 30 minutes.

6. 6

   Finish baking

   Spread the remaining sauce over the top and bake for a further 45 minutes, until the centre reaches 71°C (160°F).

7. 7

   Rest and slice

   Leave the meatloaf to rest before slicing.

What is meatloaf?

Meatloaf is a familiar American-style dish made by shaping seasoned minced meat into a loaf and baking it. It is often served as a hearty family meal, with slices that are easy to pair with simple sides.

Here, breadcrumbs, milk and egg help bind the beef, while mustard and garlic add savoury flavour. A ketchup and brown sugar topping brings a glossy, sweet-tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 20g protein, 22g carbs, 18g fat.

The beef supplies most of the protein and much of the fat, while the breadcrumbs, milk and brown sugar contribute carbohydrates; the eggs add some protein and fat. For a balanced plate, pair a slice with plenty of vegetables and a modest serving of potatoes.

The ingredients that hold it together

Breadcrumbs and milk: together they give the mixture moisture and structure. The eggs also help bind the beef so the cooked loaf can be cut into slices.

Lean beef: use the quantity specified and mix gently with the other meatloaf ingredients. Overworking the mixture can make the finished texture dense.

Mixing and shaping

Gentle mixing: combine the meatloaf ingredients only until they come together, as the method directs. This helps keep the loaf tender rather than compact.

Even shape: form a reasonably even loaf so it cooks consistently. Place it in the greased tin before adding the sauce.

Making the glaze

Short simmer: bring the ketchup and brown sugar to the boil, then simmer for 2–3 minutes. Stir as needed so the sugar dissolves and the sauce does not catch on the pan.

Two additions: use half the sauce before the first bake and add the rest for the final 45 minutes. This layers the glaze over the loaf as it cooks.

Checking when it is done

Temperature: the recipe gives a centre temperature of 71°C (160°F) as the doneness cue. Check the thickest part of the loaf with a food thermometer.

Resting: let the meatloaf stand before slicing, as instructed. Cutting too soon can make the slices more likely to crumble.

Serving the meatloaf

Classic sides: serve slices with mashed potatoes or roasted potatoes and a green vegetable for a straightforward dinner. The glazed, savoury loaf also goes well with a crisp salad.

Leftovers: cold slices can be used in sandwiches, or reheated and served with another round of vegetables.

Recipe notes & tips

• Chop the onion finely so it distributes evenly through the meatloaf.
• Mix only until the ingredients come together to avoid a firm, dense texture.
• Grease the loaf tin before adding the mixture to make serving easier.
• Simmer the sauce for the stated 2–3 minutes before using it.
• Check the centre temperature in the thickest part of the loaf.
• Rest the meatloaf before slicing for neater portions.

Variations

• Herb note: add chopped parsley or thyme to the meat mixture for an aromatic variation.
• Spicy glaze: stir a little chilli sauce into the ketchup mixture for extra heat.
• Cheesy topping: scatter grated cheese over the loaf near the end of baking.
• Vegetable side: serve with steamed green beans or roasted carrots to round out the meal.
• Sandwich slices: chill leftover meatloaf and serve slices in bread with salad.

Common mistakes to avoid

• Overmixing: the loaf can turn dense; stop once the ingredients are combined.
• Uneven shaping: thick and thin areas may cook differently; form an even loaf.
• Skipping the glaze simmer: the sugar may not blend evenly; simmer the sauce for 2–3 minutes.
• Guessing the centre: use a food thermometer and check for 71°C (160°F).
• Slicing immediately: the loaf may crumble; let it rest before cutting.

How to store

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

Frequently asked questions