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Actually the Best Meatloaf Recipe

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3.8 from 13 reviews

  • Author: Lea
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This recipe delivers a moist, flavorful, and perfectly tender meatloaf using a combination of ground beef, panko soaked in milk, sautéed onions and garlic, and a tangy-sweet tomato glaze. Baked at 350°F, it results in a classic American comfort food that's ideal for family dinners and pairs wonderfully with mashed potatoes and roasted vegetables.

Ingredients

Meatloaf

  • 1 cup plain panko
  • ½ cup milk
  • 1 Tablespoon olive oil
  • 1 cup finely diced yellow onion
  • 1 Tablespoon minced garlic
  • 2 Tablespoons tomato paste
  • 1 Tablespoon light brown sugar
  • 2 Tablespoons Worcestershire sauce (may substitute coconut aminos)
  • 2 teaspoons apple cider vinegar
  • 2 large eggs (lightly beaten)
  • 1 teaspoon dried parsley
  • 1 teaspoon table salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper
  • 2 lb 85% ground beef

Glaze

  • ¼ cup tomato paste
  • 2 Tablespoons light or dark brown sugar (firmly packed)
  • 2 Tablespoons honey
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce (may substitute coconut aminos)
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil for easy cleanup and then cover with parchment paper. Set aside.
  2. Soak Panko: In a large mixing bowl, combine the plain panko and milk, stirring until the panko is fully moistened. Let this mixture sit for at least 10 minutes while you prepare the onion.
  3. Sauté Onions: Heat the olive oil in a medium skillet over medium heat until shimmering.
  4. Cook Onion: Add the finely diced yellow onion to the skillet, stirring occasionally, until the onion softens, approximately 5 minutes.
  5. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
  6. Add Tomato Paste and Sugar: Incorporate the 2 tablespoons of tomato paste and 1 tablespoon of light brown sugar, cooking and stirring until the tomato paste deepens in color.
  7. Deglaze and Finish Onion Mixture: Stir in the Worcestershire sauce and apple cider vinegar, mixing well. Remove the skillet from heat and set aside.
  8. Combine Soaked Panko and Onion Mixture: After the panko is fully soaked, add the cooked onion mixture to the bowl and stir briefly to combine.
  9. Add Eggs and Spices: Add the lightly beaten eggs along with dried parsley, salt, onion powder, ground black pepper, dried oregano, crushed red pepper, and about 2 tablespoons of the ground beef to the bowl. Whisk or stir vigorously until very well combined.
  10. Add Remaining Ground Beef: Add the rest of the ground beef to the mixture. Using your hands, gently but thoroughly work all ingredients together, taking care not to over-mix to keep the meatloaf tender.
  11. Shape Meatloaf: Transfer the meat mixture to the prepared baking sheet and shape by hand into an approximately 8x5 inch loaf.
  12. Prepare Glaze: In a separate bowl, whisk together the glaze ingredients: ¼ cup tomato paste, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon black pepper, until smooth and evenly combined.
  13. Apply Initial Glaze and Bake: Spoon about half of the glaze over the shaped meatloaf and spread evenly over the top. Place the baking sheet on the center rack of the preheated oven and bake for 45 minutes.
  14. Apply Remaining Glaze and Continue Baking: Remove the meatloaf from the oven, spoon the remaining glaze evenly over the top, then return to the oven. Bake for an additional 20-25 minutes, or until the internal temperature of the meatloaf reaches 160°F (72°C).
  15. Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. Serve with preferred sides such as mashed potatoes and roasted broccoli for a complete meal.

Notes

  • Be careful not to over-mix the meat mixture to ensure a moist and tender meatloaf.
  • Letting the meatloaf rest after baking helps retain juices and makes slicing easier.
  • Use a meat thermometer to check for doneness to avoid over- or under-cooking.
  • May substitute Worcestershire sauce with coconut aminos for a gluten-free or soy-free option.
  • Line the baking sheet with foil and parchment for easier cleanup and to prevent sticking.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/actually-the-best-meatloaf-recipe/