Classic One-Bowl Easy Meatloaf
This classic one-bowl meatloaf recipe is incredibly easy to make and delivers a delicious, tender, and moist result. Perfect for a comforting family meal.
Equipment
- Loaf Pan
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Small Bowl
- Whisk
Ingredients
Meatloaf
- 1 ½ lbs lean ground beef (80/20 or 85/15 works beautifully)
- 1 large egg beaten
- ½ cup plain breadcrumbs (Panko works for a lighter texture)
- ½ cup milk (any kind)
- ¼ cup finely chopped onion (or onion powder for fuss-free)
- 2 cloves garlic minced (or ½ tsp garlic powder)
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Glaze:
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar (or white vinegar)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, milk, and Worcestershire sauce.
- Stir in the breadcrumbs, onion, garlic, Italian seasoning, salt, and pepper, letting it sit briefly to absorb moisture.
- Add the ground beef to the bowl and gently mix all ingredients until just combined, being careful not to overmix.
Cooking
- Transfer the meatloaf mixture to the prepared pan or shape into a free-form loaf on the baking sheet.
- In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze.
- Bake the meatloaf for 45 minutes.
- Remove from the oven, spread the glaze over the top, and return to the oven for 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Serving
- After cooking, let the meatloaf rest for 10-15 minutes before slicing and serving to ensure a tender and moist result.
Notes
To avoid a tough meatloaf, be sure not to overmix the ingredients. Resting the meatloaf after baking is crucial for a tender and juicy result.