This The Most Amazing Meatloaf Quick and Easy is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What ground meat blend makes the best meatloaf?
A mix of ground beef (80/20) and ground pork gives the juiciest, most flavorful meatloaf. All-beef works but is denser. The pork adds moisture and sweetness.
2. What keeps meatloaf moist inside?
A panade (bread soaked in milk) mixed into the meat traps moisture during baking. Eggs bind everything together while the milk-soaked bread keeps it tender and juicy.
3. What is in the classic meatloaf glaze?
Ketchup, brown sugar, and a splash of Worcestershire sauce mixed together and brushed on top during the last 15 minutes. The sugar caramelizes into a sticky, tangy-sweet crust.
4. What temperature and time for meatloaf?
350 degrees for 55-65 minutes until the internal temperature reaches 160 degrees. Let it rest 10 minutes before slicing — the temperature rises to 165 during rest.
5. Should I use a loaf pan or free-form on a sheet pan?
Free-form on a sheet pan allows more surface area to caramelize with the glaze and produces crispier edges. A loaf pan gives a more traditional, taller shape but steams the sides.
6. Why is my meatloaf falling apart when I slice it?
Not enough binding ingredients (egg and breadcrumbs), or the meatloaf did not rest after baking. Add an extra egg and ¼ cup more breadcrumbs, and let it rest 10 minutes before cutting.
7. What vegetables can I mix into meatloaf?
Finely diced onion, garlic, and bell pepper are standard. Grated carrot or zucchini add moisture without being detectable. Saute onions first for sweeter, milder flavor.
8. Should I use fresh or dried breadcrumbs?
Either works — fresh breadcrumbs absorb more milk and create a more tender texture. Dried breadcrumbs or crushed saltine crackers give slightly more structure.
9. What should I serve meatloaf with?
Mashed potatoes and gravy is the iconic American pairing. Green beans, roasted vegetables, corn, or mac and cheese all complete the quintessential comfort food dinner.
10. Can I freeze meatloaf?
Freeze baked and cooled meatloaf slices individually wrapped for up to 3 months. Or freeze the raw mixture in a loaf shape and bake from frozen adding 30 extra minutes.
Watch How to Make This
The Most Amazing Meatloaf Quick and Easy
Ingredients
Method
- Preheat the oven to 350 degrees.
- Prepare a small rimmed baking sheet with tin foil and an even layer of nonstick spray and prepare a 9-inch loaf pan with a light coating of nonstick spray.
- Meanwhile, begin heating the oil in a large skillet over medium heat.
- Add the onion with a pinch of salt and cook, stirring periodically, for 5 - 7 minutes or until the onions are translucent.
- Add the carrots and celery to the pan, and continue cooking the vegetables for 3 - 4 minutes.
- Add the garlic and cook for an additional 60 seconds. Allow the vegetables to cool for 15 minutes.
- In a large bowl, put the pieces of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
- Combine the milk-soaked bread, cooked onion, celery, carrot and garlic, parsley, Parmigiano, Worcestershire sauce, eggs, salt, and pepper. Mix until everything is well combined. Add the ground meat and Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.
- Press the meatloaf mixture into the prepared loaf pan. Flip the meatloaf out onto the foil-lined baking sheet.
- In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
- Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 5 to 10 minutes. or
- Continue cooking until the internal temperature reaches 155 °F
- You may change the setting of your oven to broil during the last 5 minutes to caramelize the top of the glaze.
- Enjoy The Most Amazing Meatloaf Recipe
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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