Grandma's Ultimate Juicy & Rich Meatloaf
This classic meatloaf recipe delivers a juicy and rich flavor, perfect for a comforting family meal. The special glaze adds a touch of sweetness and tang.
Equipment
- large bowl
- small skillet
- baking sheet or loaf pan
- instant-read thermometer
Ingredients
Meatloaf
- 1 ½ lbs ground beef (80/20)
- ½ cup panko breadcrumbs
- ½ cup whole milk
- 1 large egg lightly beaten
- ½ cup finely chopped onion (yellow or white)
- ¼ cup finely chopped green bell pepper (optional)
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
Preparation
- In a large bowl, whisk together the milk and beaten egg, then add panko breadcrumbs and let them soak for 5 minutes.
- Optionally, sauté chopped onion and bell pepper in olive oil until softened, then add minced garlic and cook until fragrant; let cool slightly.
Assembly and Baking
- Add ground beef to the soaked breadcrumbs, along with cooled aromatics (if used), Worcestershire sauce, Italian seasoning, salt, and pepper.
- Gently mix all ingredients with your hands until just combined, being careful not to overmix.
- Lightly grease a baking sheet or loaf pan and form the mixture into a 9x5-inch loaf or press into the pan.
- Preheat oven to 350°F (175°C) and whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
- Spread half of the glaze over the meatloaf and bake for 45 minutes.
- Remove from oven, spread remaining glaze, and continue baking for 15-25 minutes until an instant-read thermometer reads 160°F (71°C).
Resting
- After baking, let the meatloaf rest for 10-15 minutes before slicing to ensure it remains moist and flavorful.
Notes
For best results, avoid overmixing the meatloaf mixture to keep it tender. Letting the meatloaf rest is crucial for a juicy result.