I crafted a Homemade Meatloaf of seasoned ground beef topped with a glossy homemade sauce and an unexpected pantry staple tucked into the mix.
I’ve made a hundred meatloafs and this one still surprises me. Using good ground beef and plain breadcrumbs or panko it gets a grit and lift that you dont expect from the usual slab of loaf.
I like how the crumbs give it bite, not mush, and yet the whole thing stays strangely tender. Writing this I kept circling between a Basic Meatloaf Recipe Bread Crumbs idea and the memory of my mom’s Classic Meatloaf Recipe, which never sat still in my head.
It’s loud, kind of stubborn, and it makes you wonder why you waited so long to try it.
Ingredients
- Ground beef 80/20 packs protein and fat, juicy base, adds savory depth and comfort.
- Breadcrumbs or panko give structure, absorb juices, add mild carbs and light crunch.
- Milk keeps meatloaf tender, adds a little calcium and richness, not overpowering.
- Egg binds everything together, gives protein, helps slice nice without falling apart.
- Onion brings sweet savory flavor, some fiber and antioxidants, brightens the whole loaf.
- Garlic adds pungent aromatic punch, small health benefits, boosts savory umami notes.
- Worcestershire sauce adds umami tang, a little sweet and sour complexity in small amounts.
- Ketchup glaze gives sweet tang, brown sugar caramelizes for shine, mustard adds mild zip.
Ingredient Quantities
- 1 1/2 pounds ground beef 80/20
- 1 cup plain breadcrumbs or panko
- 1/4 cup whole milk
- 1 large egg
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1/2 cup ketchup for glaze
- 2 tablespoons packed brown sugar for glaze
- 1 tablespoon Dijon or yellow mustard for glaze
- 1 teaspoon Worcestershire sauce for glaze
How to Make this
1. Preheat oven to 350°F and grease a loaf pan or line a rimmed baking sheet with foil and lightly oil it.
2. Heat 1 tablespoon olive oil in a skillet over medium heat, sauté the finely chopped onion until soft about 4 to 5 minutes, add the minced garlic for the last 30 seconds, then take off the heat and let cool a bit.
3. In a large bowl soak 1 cup plain breadcrumbs or panko in 1/4 cup whole milk for 2 minutes so they absorb the milk.
4. Add 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme or Italian seasoning and 2 tablespoons chopped fresh parsley to the breadcrumb mixture and stir to combine.
5. Add the 1 1/2 pounds ground beef and the cooled onion and garlic to the bowl, mix gently with your hands or a fork until just combined — dont overmix or the meatloaf will get tough.
6. Shape the mixture into a loaf and place it in the prepared pan or on the sheet, press lightly so it holds its shape and make a shallow trough on top so the glaze wont run off.
7. Make the glaze by whisking together 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon Dijon or yellow mustard and 1 teaspoon Worcestershire sauce until smooth.
8. Spread about half the glaze over the top of the meatloaf before it goes into the oven.
9. Bake on the middle rack for about 55 to 65 minutes, brushing with the remaining glaze around the 30 to 40 minute mark; check with an instant read thermometer, the center should reach 160°F. If you like a more caramelized top you can broil 2 to 3 minutes at the end but watch it close.
10. Remove the meatloaf, tent loosely with foil and let rest 10 to 15 minutes so it holds together, slice and serve with any pan juices or extra glaze.
Equipment Needed
1. Oven (preheat to 350°F)
2. Loaf pan or rimmed baking sheet (line with foil and lightly oil it)
3. Medium skillet for sautéing onion and garlic
4. Large mixing bowl
5. Measuring cups and spoons
6. Cutting board and chef’s knife for chopping
7. Wooden spoon or spatula for mixing
8. Whisk and small bowl or measuring cup for the glaze
9. Instant-read thermometer and a silicone basting brush for glazing and checking doneness
FAQ
Meatloaf Recipe Substitutions and Variations
- Ground beef (1 1/2 lb 80/20): swap with ground pork for similar fat and flavor, or leaner ground turkey (use 85/15 and add 1 tbsp olive oil if it’s too dry), or a plant based crumble (you’ll need a binder like an egg or flax egg).
- Breadcrumbs / panko: use crushed saltines or Ritz crackers 1:1, quick oats (pulse briefly in a blender, 1:1) or crushed cornflakes; for gluten free use gluten free panko or almond flour but cut the amount a bit since almond flour soaks more.
- Whole milk (1/4 cup): use buttermilk for a tangier loaf, or chicken/beef broth for extra savory depth, or unsweetened oat or almond milk if dairy free; plain yogurt thinned with a little water also works (use equal volume).
- Large egg: make a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min), or chia egg same ratio, or 1/4 cup plain Greek yogurt, or increase breadcrumbs by a couple tablespoons and add 1 tbsp ketchup as extra binder and flavor.
Pro Tips
1) Let the breadcrumbs soak longer than the recipe says, like 5 to 10 minutes, they should be pillowy not soupy. Use cold milk and cold hands when you mix so the fat in the beef doesnt warm up and get greasy, it keeps the loaf firmer and juicier.
2) If you want less onion-bite grate the onion instead of chopping and squeeze out some juice in a paper towel, that way you get the flavor without extra moisture. Or for extra flavor dont skip browning the onions a bit longer, they caramelize and add real depth.
3) Make the glaze on the stovetop and simmer it for a few minutes so it thickens and sticks, then reserve a little for serving. Brush the final glaze near the last 10 to 15 minutes of cooking and if you like it caramelized hit it with the broiler for just a minute but watch it, cause it goes from perfect to burnt fast.
4) Rest the meatloaf at least 10 to 20 minutes before slicing and use a sharp, serrated knife to cut clean slices. Warm the pan juices or extra glaze and spoon over each slice, it makes even a slightly dry piece taste great.
Meatloaf Recipe
I crafted a Homemade Meatloaf of seasoned ground beef topped with a glossy homemade sauce and an unexpected pantry staple tucked into the mix.
6
servings
431
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Loaf pan or rimmed baking sheet (line with foil and lightly oil it)
3. Medium skillet for sautéing onion and garlic
4. Large mixing bowl
5. Measuring cups and spoons
6. Cutting board and chef’s knife for chopping
7. Wooden spoon or spatula for mixing
8. Whisk and small bowl or measuring cup for the glaze
9. Instant-read thermometer and a silicone basting brush for glazing and checking doneness
Ingredients
1 1/2 pounds ground beef 80/20
1 cup plain breadcrumbs or panko
1/4 cup whole milk
1 large egg
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or Italian seasoning
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1/2 cup ketchup for glaze
2 tablespoons packed brown sugar for glaze
1 tablespoon Dijon or yellow mustard for glaze
1 teaspoon Worcestershire sauce for glaze
Directions
- Preheat oven to 350°F and grease a loaf pan or line a rimmed baking sheet with foil and lightly oil it.
- Heat 1 tablespoon olive oil in a skillet over medium heat, sauté the finely chopped onion until soft about 4 to 5 minutes, add the minced garlic for the last 30 seconds, then take off the heat and let cool a bit.
- In a large bowl soak 1 cup plain breadcrumbs or panko in 1/4 cup whole milk for 2 minutes so they absorb the milk.
- Add 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme or Italian seasoning and 2 tablespoons chopped fresh parsley to the breadcrumb mixture and stir to combine.
- Add the 1 1/2 pounds ground beef and the cooled onion and garlic to the bowl, mix gently with your hands or a fork until just combined — dont overmix or the meatloaf will get tough.
- Shape the mixture into a loaf and place it in the prepared pan or on the sheet, press lightly so it holds its shape and make a shallow trough on top so the glaze wont run off.
- Make the glaze by whisking together 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon Dijon or yellow mustard and 1 teaspoon Worcestershire sauce until smooth.
- Spread about half the glaze over the top of the meatloaf before it goes into the oven.
- Bake on the middle rack for about 55 to 65 minutes, brushing with the remaining glaze around the 30 to 40 minute mark; check with an instant read thermometer, the center should reach 160°F. If you like a more caramelized top you can broil 2 to 3 minutes at the end but watch it close.
- Remove the meatloaf, tent loosely with foil and let rest 10 to 15 minutes so it holds together, slice and serve with any pan juices or extra glaze.
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: 200g
- Total number of serves: 6
- Calories: 431kcal
- Fat: 26.8g
- Saturated Fat: 9.9g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 11.7g
- Cholesterol: 125mg
- Sodium: 615mg
- Potassium: 494mg
- Carbohydrates: 23.1g
- Fiber: 0.8g
- Sugar: 9.5g
- Protein: 33g
- Vitamin A: 67IU
- Vitamin C: 4.3mg
- Calcium: 25mg
- Iron: 3.8mg
