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A well-baked weeknight comfort meatloaf, sliced and ready to serve.

Weeknight Comfort Meatloaf

This meatloaf recipe is a classic comfort food, perfect for a weeknight meal. It features a delicious blend of ground beef, savory seasonings, and a tangy glaze, all baked to perfection.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 slices
Calories 350 kcal

Equipment

  • Oven
  • Loaf pan or 9x13 inch baking dish
  • Parchment paper (optional)
  • Large bowl
  • Whisk
  • Small bowl
  • Instant-read thermometer
  • Foil

Ingredients
  

Meatloaf Mixture

  • 2 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs (or regular dry)
  • 1 large Egg
  • 1/2 cup Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 1/2 cup Milk
  • 2-3 tbsp Ketchup (for mixture)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Dried herbs (thyme or oregano, optional)

Meatloaf Glaze

  • 1/2 cup Ketchup
  • 2 tbsp Brown Sugar
  • 1 tsp Mustard (Dijon or Yellow)

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or a 9x13 inch baking dish; consider lining a loaf pan with parchment paper for easy removal.
  • In a large bowl, whisk together the egg, milk, 2-3 tablespoons ketchup, Worcestershire sauce, salt, pepper, and optional dried herbs.
  • Stir in the finely diced onion and minced garlic, then add the breadcrumbs and let them soak for a couple of minutes.
  • Add the ground beef to the bowl and gently mix all ingredients with clean hands until just combined, being careful not to overmix.
  • Transfer the mixture to the prepared baking dish and shape it into an even loaf, pressing gently but firmly.

Baking the Meatloaf

  • Bake the meatloaf for 30-40 minutes.
  • While the meatloaf bakes, prepare the glaze by whisking together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 teaspoon mustard in a small bowl.
  • After the initial baking, remove the meatloaf from the oven and spread the glaze evenly over the top.
  • Return the meatloaf to the oven and continue baking for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and slightly caramelized.

Resting

  • Once cooked, remove the meatloaf from the oven, loosely tent it with foil, and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.

Notes

For best results, avoid overmixing the meatloaf mixture to ensure a tender texture. If you prefer a spicier glaze, add a pinch of cayenne pepper.