Meatloaf
A classic, easy-to-follow traditional American Meatloaf that stays perfectly juicy inside and is topped with a sweet, tangy ketchup glaze. The ultimate comfort food the whole family will love.
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Ingredients
- 2 lbs (900g) ground beef (80/20 or 85/15 ratio)
- 1 cup breadcrumbs (panko or plain)
- 1/2 cup whole milk
- 2 large eggs (beaten)
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup ketchup (for glaze)
- 2 tbsp brown sugar (for glaze)
- 1 tbsp white vinegar (for glaze)
Step-by-Step Instructions
8 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line a baking sheet with foil.
In a large bowl, mix the breadcrumbs and milk together and let it sit for 2 to 3 minutes until the liquid is absorbed.
Add the ground beef, beaten eggs, diced onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper to the bowl. Gently mix with your hands until just combined (do not overmix or the meatloaf will be dense).
Press the mixture evenly into the loaf pan and bake uncovered for 40 minutes.
While it bakes, whisk the ketchup, brown sugar, and vinegar together in a small bowl to make the glaze.
After 40 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
Return it to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing to keep the juices inside. Serve hot!
👨🍳 Chef's Culinary Notes
Cultural Heritage
Created as a signature handcrafted recipe by founder Tabish Hassan for World on Plate, this American dish brings authentic culinary technique and home kitchen comfort together.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
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