An easy meatloaf recipe doesn’t take much time and is packed with flavor. Topped with a sweet glaze for the family to love!
You’ll need these ingredients first
- Ground beef (sub with turkey or some stores sell a meatloaf blend of beef, veal & pork)
- Fresh herbs (thyme, basil & parsley)
- Carrots
- Onion
- Garlic
- Sun-dried tomatoes
- Egg
- Buttermilk
- Worcestershire sauce
- Balsamic vinegar
- Tomato Paste
- Crushed tomatoes
- Honey
- Salt & black pepper
Helpful Tips & Mistakes To Avoid
- Cook vegetables first in a frying pan. Some people like to add raw veggies into the meatloaf but giving them a little sauté before brings out the flavors. Especially in the onion and garlic.
- Fresh herbs are best but you can use dried.
- If you have a pan with a rack use it. This will keep the fat from the meatloaf from pooling at the bottom.
- I like the flavor of buttermilk in this recipe but the dairy can easily be swapped out for milk, half & half and so on. The fat content in the milk will help with moisture.
It’s simple, storing leftovers this way
With an easy meatloaf recipe like this one it’s even easier to store leftovers. Store in a sealed container or aluminum foil in the refrigerator up to 4-5 days is just fine. Meatloaf freezes extremely well and can be store in a freezer safe bag or vacuumed sealed which is my preferred method.
Frequently Asked Questions (FAQs)
How long to cook meatloaf?
This isn’t a one answer question because it depends on a few factors but I will break them down:
- Your oven, this was an easy meatloaf recipe for me because it took one hour on the dot. In my oven that gave me an internal temperature of 145ºF which was perfect for me. This will vary depending on if your oven runs hot or cooler but a meat thermometer is your best friend here.
- What type of meat you use. Some people like turkey, some like the classic mix of beef, pork and veal. When you start using different meats you have to understand the recommended done temp per the FDA* on when it’s safe to eat.
- How to you like your beef. If you’re making an all beef meatloaf you can cook it however you’d like. I’ve seen some people cook to medium rare all the way to well done. This will vary from person to person and family to family.
What is the secret to moist meatloaf?
Most people don’t know but when something is juicy you are referring to the fat content. An easy meatloaf recipe needs to be juicy and it shouldn’t be hard to make tit juicy. This is one reason people do half pork with a lean ground beef. The fat from the pork helps carry the beef through the cook. To add, the milk and the egg serve as moisture as well. This is why whole buttermilk is used in this meatloaf recipe. In a situation where you are using super lean ground beef, chicken or turkey you will have a drier meatloaf.
Should meatloaf be baked covered or uncovered?
Do not cover the meatloaf if using this recipe while baking. The only situation I could see it being useful is in a turkey or chicken meatloaf recipe to save some moisture. In this recipe there is more than enough.
How do you stop a meatloaf from falling apart?
What binds the meatloaf together are the eggs and panko. I’d also argue the milk plays a part as well. The leaner the meat the more eggs and breadcrumbs you will need.
Is it better to cook a meatloaf at 350 or 375?
If you’re using a mix of pork and beef then 375ºF is fine. But, the leaner something is the less heat you want to give it. If you’re cooking a lean meatloaf at 375ºF the inside may remain moist but it will create a dry nutshell that couldn’t withstand that heat for the time required for it to reach the center.
What to serve with meatloaf?
- Mashed Potatoes
- Brussel Sprouts
- Mac & cheese
- Parmesan Potatoes
Easy Meatloaf Recipe
Ingredients
Meatloaf
- 2 pound ground beef (85/15)
- 4 clove garlic (minced )
- 1 medium onion (diced)
- 2 medium carrots (grated)
- 2 tablespoon thyme (fresh & chopped)
- 1/4 cup parsley (fresh & chopped)
- 1/4 cup sun-dried tomato (chopped)
- 1/4 cup worcestershire sauce
- 1 cup buttermilk (whole )
- 1/2 cup breadcrumbs
- 1 large egg
- 2 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 tablespoon oil (for cooking)
Glaze
- 2 tablespoon tomato paste
- 1 cup crushed tomatoes (available in can)
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon worcestershire sauce
- salt to taste
- 1 tablespoon oil (for cooking)
Instructions
Meatloaf
- Prepare all ingredients before starting. Chop the veggies and herbs as directed above.
- In a pan on medium high heat a 1 TB of oil then toss in onions, garlic and carrots for about 5 minutes while mixing them around. Lightly season with salt and pepper. Cook until onions are translucent and ingredients are fragrant.
- Remove from heat and set aside to cool
- In a large mixing bowl add in ground meat, cooked veggies, worcestershire sauce, salt, pepper, herbs and sun-dried tomato. Mix.
- Then toss in breadcrumbs, egg and pour in buttermilk. Give the meatloaf a good mix until everything looks evenly combined.
- Cover and allow to sit for about 15-20 minutes for flavors to work together if you have the time. While waiting make the glaze below.
- Preheat oven to 350°F
- Once glaze is made form the meatloaf on a sheet pan. You do not have to put it in a loaf pan unless you want to. The binder is strong enough where the meatloaf will not come apart.
- Cover the meatloaf with the glaze then place in the oven for an hour or the meatloaf reaches your desired temp.
- With leftover glaze brush the meatloaf one more time. Allow it to cool a bit before serving.
Glaze Instructions
- You can use the same pan used for the veggies, simply wipe it clean.
- On medium heat add 1 TB of oil to the pan then the tomato paste. Cook the tomato paste alone for about 30 seconds spreading it around the pan the best you can.
- Then pour in crushed tomatoes and honey. The pan only needs to be hot enough to melt the honey into the glaze. Once honey is melted remove from heat.
- Then add in worcestershire sauce and balsamic vinegar. Lastly, salt to taste.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.