Family Favorite Meatloaf Recipe

I named this The Most Delicious Meatloaf Ever after a family vote uncovered the single unexpected pantry ingredient I secretly add.

This Family Favorite Meatloaf totally lived up to the hype on my site and yeah, it’s one of our family’s favorite recipes EVER. I honestly call it the Most Delicious Meatloaf because the flavor just grabs you, and the leftovers make the best meatloaf sandwich you’ll ever put in your mouth, if there are any.

There’s this little magic when ground beef meets a touch of brown sugar that gives it a sweet and savory thing going on you didn’t expect. I mess it up sometimes, sure, but people always ask for seconds and then ask for the recipe again.

Ingredients

• Ground beef: high protein, makes meatloaf juicy, but can be high in saturated fat
• Breadcrumbs: add bulk and absorb juices, little fiber, mainly carbs
• Onion: gives sweetness and savory depth, has fiber and vitamin C
• Eggs: bind ingredients, add protein and moisture, also good fats
• Ketchup: adds tangy sweet glaze, mostly sugar and tomato flavor
• Brown sugar: sweetens the glaze, caramel notes, increases sugar content
• Worcestershire sauce: adds umami and depth, salty, little calories
• Milk: softens texture, adds fat and calcium, helps binder mix
• Parsley: fresh herb, brightens flavors and adds tiny vitamins

Ingredient Quantities

• 2 pounds ground beef (80/20)
• 1 cup plain breadcrumbs
• 1 medium onion finely chopped about 1 cup
• 2 cloves garlic minced
• 2 large eggs lightly beaten
• 1/2 cup milk
• 1/3 cup ketchup for the meat
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons packed brown sugar
• 1/2 cup ketchup for the glaze
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley

How to Make this

1. Preheat oven to 350 F and grease a 9×5 loaf pan or line a rimmed baking sheet, it’ll hold the 2 pounds of meat fine.

2. Put the 1 cup breadcrumbs in a bowl, pour in the 1/2 cup milk and let it sit a minute so it soaks up the milk.

3. Add the 2 pounds ground beef, 1 cup finely chopped onion, 2 cloves minced garlic, 2 lightly beaten eggs, 1/3 cup ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped parsley to the breadcrumb mixture.

4. Mix everything together gently with your hands or a spoon until just combined, don’t overwork it or you’ll end up with a tough meatloaf.

5. Transfer the mixture into the prepared pan and shape into a loaf, pressing it so there are no big air pockets, smooth the top with a spatula or wet hands.

6. Make the glaze by stirring together 1/2 cup ketchup, 2 tablespoons packed brown sugar and 1 tablespoon Dijon mustard until smooth.

7. Spread about half the glaze over the top of the meatloaf before it goes into the oven, reserve the rest.

8. Bake for about 50 minutes, then brush on the remaining glaze and bake another 10 to 15 minutes until the internal temperature reads 160 to 165 F at the thickest part.

9. Let the meatloaf rest 10 to 15 minutes before slicing so it holds together, then slice, serve and enjoy the leftovers for the best meatloaf sandwiches you can imagine.

Equipment Needed

1. 9×5 loaf pan or rimmed baking sheet (greased or lined to hold the 2 lb meat)
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or your hands for gentle mixing
5. Chef’s knife and cutting board for the onion and parsley
6. Spatula or large spoon to smooth and transfer the loaf
7. Pastry brush or spoon for glazing, if you dont have a brush use a spoon
8. Instant-read meat thermometer to hit 160–165 F
9. Oven mitts and a plate or wire rack to let the meatloaf rest

FAQ

Family Favorite Meatloaf Recipe Substitutions and Variations

• Ground beef (2 lbs): ground turkey or chicken (leaner, so add 1 tbsp oil or an extra egg for moisture), ground pork or a beef/pork mix (richer, stays juicy), or plant based crumbles (season a bit more, cooks faster).
• Plain breadcrumbs (1 cup): crushed saltine crackers or crushed Ritz (more flavor), panko (airier, may need a little more binder), quick oats (good binder and heartier texture), almond flour for low carb (denser, use less).
• Milk (1/2 cup): buttermilk (adds tang and tenderness), half and half or cream for extra richness, unsweetened almond or soy milk for dairy free, or beef/chicken broth if you want more savory depth.
• Ketchup for glaze (1/2 cup) and brown sugar (2 tbsp): swap ketchup for BBQ sauce or tomato paste mixed with a splash of vinegar and a little honey, use maple syrup or honey instead of brown sugar (use about 3/4 the amount), or try a store bought burger sauce or hoisin for a different sweet savory finish.

Pro Tips

– Don’t overmix the meat. Mix until the ingredients are just combined, stop when you can’t see big streaks of egg or dry crumbs. If you keep kneading it gets dense and kind of chewy.

– Let the crumbs soak, then test the texture. If the mixture feels too wet squeeze a little of the soaked crumbs in your hand and add them back, a bit at a time. If it seems dry add a splash more milk or an extra beaten egg, but don’t flood it.

– For a shiny, caramelized top: brush half the glaze before baking and use the rest near the end. If you want more color, put it under the broiler for 1 to 2 minutes, watching closely so it doesn’t burn.

– Rest the loaf 10 to 15 minutes before slicing and use an instant-read thermometer while baking to hit 160 to 165 F. Resting lets the juices redistribute so slices hold together and aren’t soggy.

Family Favorite Meatloaf Recipe

Recipe by James Level

0.0 from 0 votes

I named this The Most Delicious Meatloaf Ever after a family vote uncovered the single unexpected pantry ingredient I secretly add.

Pin

Servings

8

servings

Calories

410

kcal

Equipment: 1. 9×5 loaf pan or rimmed baking sheet (greased or lined to hold the 2 lb meat)
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or your hands for gentle mixing
5. Chef’s knife and cutting board for the onion and parsley
6. Spatula or large spoon to smooth and transfer the loaf
7. Pastry brush or spoon for glazing, if you dont have a brush use a spoon
8. Instant-read meat thermometer to hit 160–165 F
9. Oven mitts and a plate or wire rack to let the meatloaf rest

Ingredients

• 2 pounds ground beef (80/20)

• 1 cup plain breadcrumbs

• 1 medium onion finely chopped about 1 cup

• 2 cloves garlic minced

• 2 large eggs lightly beaten

• 1/2 cup milk

• 1/3 cup ketchup for the meat

• 2 tablespoons Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons packed brown sugar

• 1/2 cup ketchup for the glaze

• 1 tablespoon Dijon mustard

• 2 tablespoons chopped fresh parsley

Directions

• Preheat oven to 350 F and grease a 9×5 loaf pan or line a rimmed baking sheet, it'll hold the 2 pounds of meat fine.
• Put the 1 cup breadcrumbs in a bowl, pour in the 1/2 cup milk and let it sit a minute so it soaks up the milk.
• Add the 2 pounds ground beef, 1 cup finely chopped onion, 2 cloves minced garlic, 2 lightly beaten eggs, 1/3 cup ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped parsley to the breadcrumb mixture.
• Mix everything together gently with your hands or a spoon until just combined, don't overwork it or you'll end up with a tough meatloaf.
• Transfer the mixture into the prepared pan and shape into a loaf, pressing it so there are no big air pockets, smooth the top with a spatula or wet hands.
• Make the glaze by stirring together 1/2 cup ketchup, 2 tablespoons packed brown sugar and 1 tablespoon Dijon mustard until smooth.
• Spread about half the glaze over the top of the meatloaf before it goes into the oven, reserve the rest.
• Bake for about 50 minutes, then brush on the remaining glaze and bake another 10 to 15 minutes until the internal temperature reads 160 to 165 F at the thickest part.
• Let the meatloaf rest 10 to 15 minutes before slicing so it holds together, then slice, serve and enjoy the leftovers for the best meatloaf sandwiches you can imagine.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 189g
• Total number of serves: 8
• Calories: 410kcal
• Fat: 25.1g
• Saturated Fat: 9.4g
• Trans Fat: 0.19g
• Polyunsaturated: 1.46g
• Monounsaturated: 10.9g
• Cholesterol: 127mg
• Sodium: 545mg
• Potassium: 529mg
• Carbohydrates: 24.4g
• Fiber: 0.95g
• Sugar: 11.1g
• Protein: 24g
• Vitamin A: 400IU
• Vitamin C: 4mg
• Calcium: 31mg
• Iron: 3.5mg