This meatloaf is one of my favorite comfort food recipes. While it’s pretty straightforward to make, a few small steps make a significant difference in the final result. Just remember to take your time finely dicing and cooking the vegetables until they’re soft, avoid overmixing the meat mixture, and be careful not to overcook the meatloaf. These simple steps ensure a moist and tender result every time. I love serving mine with my Garlic Mashed Potatoes and Sweet & Moist Cornbread for the ultimate comfort food meal!
FAQ
How do you make meatloaf moist?
To keep meatloaf moist, avoid overmixing and overcooking the meat. This recipe also uses sautéed vegetables and a panade (breadcrumbs, milk, and eggs) to add moisture and create a tender texture. Additionally, placing a pan of hot water on the rack below the meatloaf while it bakes keeps the oven humid, preventing the meat from drying out.
Can I bake my meatloaf in a loaf pan or free-form?
Both methods work, but I prefer baking my meatloaf free-form on a parchment-lined baking sheet. This allows the exterior to brown nicely while preventing the meatloaf from sitting in excess grease.
If you prefer using a loaf pan, keep in mind that this recipe uses 2 ½ pounds of ground beef, which may not fit in a standard loaf pan without being overly compacted. If so, I recommend dividing the mixture between two standard loaf pans or use a single, larger pan (if you have one).
Can I substitute ground turkey or chicken for the beef?
Yes, you can substitute ground turkey or chicken in this recipe. However, because poultry is naturally leaner than beef, the finished meatloaf won’t be quite as moist or juicy. Also, keep a close eye on the baking time and internal temperature, as poultry can have a tendency to dry out faster.
Why is my meatloaf falling apart?
If your meatloaf falls apart when sliced, it is usually because it lacks enough binder or it was sliced before it had time to rest. The eggs and breadcrumbs in this recipe act as the structural binder.
To prevent crumbling, ensure the ingredients are evenly distributed, but avoid overmixing or compacting the meat. Finally, let the meatloaf rest for 10 to 15 minutes after baking. This gives the juices time to redistribute and allows the loaf to firm up for clean, easy slicing.
Why did my meatloaf turn out dense or tough?
A dense or tough meatloaf is usually caused by overmixing or over-compacting the meat mixture. Be sure to mix the ingredients just until combined, and don’t compact or compress the mixture too firmly. Additionally, overcooking can also make meatloaf tough and dry, so I recommend using an instant-read thermometer and removing the meatloaf from the oven as soon as it reaches 160℉.
Can I make this meatloaf ahead of time?
Absolutely. In fact, making meatloaf ahead of time will actually allow the flavors to develop even further. You can assemble and shape the meatloaf up to a day in advance, cover it tightly with plastic wrap, and store it in the fridge until you’re ready to bake. Just keep in mind that you may need to add a few extra minutes to the cooking time if it’s going into the oven straight from the refrigerator.
Can I freeze meatloaf?
Yes, this meatloaf freezes well either before or after baking. Simply wrap it tightly in plastic wrap followed by a layer of heavy-duty aluminum foil, or store it in an airtight container. Freeze for up to 3 months, and thaw overnight in the refrigerator before baking or reheating.
How to Make Classic Meatloaf
Start by finely dicing the onions, celery, and red bell pepper.
Important note: For this recipe, it is best to carefully dice the vegetables so they are between ⅛” and ¼” so they soften easily.
Preheat your oven to 350℉ and place a cake pan filled with warm water in the oven (this creates steam to help keep your meatloaf moist).
In a large frying pan (with a lid) set over low heat, add in the olive oil and butter until foaming.
Next, add in the onions, celery, and bell pepper. Stir to coat them in the oil and butter, then cover the pan and cook them for 12 to 15 minutes, until softened, stirring every few minutes.
Note: The time will vary depending on the heat, your pan and the size of the veggies. I recommend tasting a piece of celery to test for doneness. When the celery is soft and no longer crunchy, the veggies are done!
Once the veggies have softened, add in the garlic and thyme and cook for 1 minute, just until fragrant.
Stir in the tomato paste until evenly distributed, then continue to cook for another minute.
Next, stir in the salt, pepper, Worcestershire sauce, and chicken stock, cover the pan, and cook for 2 to 3 minutes.
Remove the pan from the heat and place it on a wire rack to cool for 10 minutes.
In the meantime, in a large bowl, whisk together the eggs and milk. Then, stir in the breadcrumbs with a fork and allow the mixture to sit until the vegetables have cooled.
After the vegetables have cooled for 10 minutes, add them into a large bowl and mix them together with the breadcrumb mixture.
Finally, add in the ground beef and combine with your hands until everything is evenly distributed.
Note: Be careful to compress or compact the meat mixture too much, which can lead to a dense meatloaf.
Place the meat mixture on a baking sheet lined with parchment paper. Using your hands, shape the meatloaf into a uniform log of about 13″ long by 5″ wide. Place the meatloaf (unglazed) into the center of your preheated and bake for 30 minutes.
While the meatloaf is baking, prepare the glaze by whisking together the brown sugar, Dijon mustard, Worcestershire sauce, and ketchup in a small bowl.
After the meatloaf has baked for 30 minutes, remove it from the oven and spread the glaze evenly over the top using the back of a spoon.
Place the meatloaf back into the oven and continue to bake for another 30 to 40 minutes, until the internal temperature reaches 160℉.
Once done, allow the meatloaf to rest for at least 10 minutes before slicing and erving.
Classic Meatloaf (Elevated)
Ingredients
- 2 ½ lbs lean ground beef
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1 ½ cup yellow onions, finely diced (about 2 onions)
- ½ cup celery, finely diced (about 1 stalk)
- 1 cup red bell pepper, finely diced (1 pepper)
- 3 cloves of garlic, peeled and minced
- 1 tsp fresh thyme, finely chopped
- 2 Tbsp tomato paste
- 2 ½ tsp kosher salt (I use Diamond Crystal)
- 1 tsp freshly cracked black pepper
- 1 Tbsp Worcestershire sauce
- ¼ cup low-sodium chicken stock (or water)
- 2 large eggs
- ½ cup whole milk
- 1 cup panko breadcrumbs
For the Glaze
- 2 Tbsp brown sugar
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ⅔ cup ketchup
Instructions
- Finely dice the onions, celery, and red bell pepper.Important note: For this recipe, it is best to carefully dice the vegetables between ⅛" and ¼" so they soften easily.1 ½ cup yellow onions, finely diced½ cup celery, finely diced1 cup red bell pepper, finely diced
- Preheat the oven to 350℉. Place a baking pan filled with warm water onto the lower rack to create steam, which keeps the meatloaf moist.
- In a large frying pan (with a lid) set over low heat, heat the olive oil and butter until the butter begins to foam.1 Tbsp extra virgin olive oil1 Tbsp unsalted butter
- Add in the vegetables. Stir to coat them in the oil and butter, then cover and cook until softened (about 12 to 15 minutes), stirring occasionally.Pro tip: Cooking time will vary depending on the heat, your pan, and the exact size of the vegetables. I recommend tasting a piece of celery to check for doneness; once it is soft and no longer crunchy, the vegetables are ready.
- Add in the minced garlic and chopped thyme. Cook just until fragrant (about 1 minute).3 cloves of garlic, peeled and minced1 tsp fresh thyme, finely chopped
- Stir in the tomato paste until evenly distributed. Cook for 1 minute.2 Tbsp tomato paste
- Stir in the salt, pepper, Worcestershire sauce, and chicken stock. Cover and cook for 2 to 3 minutes.2 ½ tsp kosher salt1 tsp freshly cracked black pepper1 Tbsp Worcestershire sauce¼ cup low-sodium chicken stock (or water)
- Remove the pan from the heat. Place it on a wire rack to cool for 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs and milk. Stir in the breadcrumbs with a fork, then set the mixture aside while the vegetable mixture cools.2 large eggs½ cup whole milk1 cup panko breadcrumbs
- Add the cooled vegetable mixture to the breadcrumb mixture and stir to combine. Add in the ground beef. Combine gently with your hands just until evenly distributed.Pro tip: Be careful not to compress or compact the mixture, otherwise the meatloaf can turn out too dense.2 ½ lbs lean ground beef
- Transfer the meatloaf mixture to a baking sheet lined with parchment paper. With your hands, shape it into a uniform log roughly 13" long by 5" wide. Bake on the center rack (directly above the baking pan filled with water) for 30 minutes.
- Meanwhile, prepare the glaze by whisking together the brown sugar, Dijon mustard, Worcestershire sauce, and ketchup in a small bowl.2 Tbsp brown sugar2 tsp Dijon mustard1 tsp Worcestershire sauce⅔ cup ketchup
- After 30 minutes, remove the meatloaf from the oven. Spread the glaze evenly over the top and sides using the back of a spoon.
- Return the meatloaf to the oven. Continue to bake until the internal temperature reaches 160℉ (about 30 to 40 minutes).
- Allow the meatloaf to rest for at least 10 minutes before slicing and serving.
