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A freshly baked simple meatloaf for beginners, golden brown and ready to serve.

Simple Meatloaf for Beginners

This simple meatloaf recipe is perfect for beginners, offering a hearty and flavorful meal with minimal fuss. Featuring ground beef, a savory glaze, and easy-to-follow instructions, it’s a comforting classic that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 slices
Calories 350 kcal

Equipment

  • loaf pan
  • large bowl
  • small bowl

Ingredients
  

Meatloaf

  • 1 ½ pounds ground beef 80/20 lean
  • ½ cup breadcrumbs plain or panko
  • ½ cup milk
  • 1 large egg
  • ½ cup finely chopped onion
  • 1-2 garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Glaze

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar or white vinegar
  • ½ teaspoon dry mustard optional

Instructions
 

Preheat & Prep

  • Preheat oven to 350°F (175°C) and lightly grease a loaf pan or line with parchment paper.

Combine Wet Ingredients & Aromatics

  • In a large bowl, whisk together the egg, milk, salt, and pepper. Stir in the finely chopped onion and minced garlic for even distribution.

Add Breadcrumbs

  • Gently fold in the breadcrumbs and let the mixture sit for 5 minutes to absorb the milk, ensuring moisture and binding.

Introduce the Meat (Gently!)

  • Add the ground beef and gently combine with clean hands or a fork until just mixed, avoiding overmixing to prevent a tough meatloaf.

Form the Loaf

  • Transfer the mixture to the prepared loaf pan and gently press it down evenly without packing it tightly. This prevents a dense loaf and allows for even cooking.

Make Glaze & Bake

  • Whisk together ketchup, brown sugar, apple cider vinegar, and dry mustard for the glaze. Spread half of it over the meatloaf, then bake for 45 minutes at 350°F (175°C).

Second Glaze & Finish Baking

  • Remove the meatloaf, spread the remaining glaze, and bake for another 15-20 minutes until the internal temperature reaches 160°F (71°C).

Rest Time is Key

  • Let the meatloaf rest in the pan for 10-15 minutes before slicing to allow juices to redistribute, ensuring a moist and flavorful result.

Notes

Avoid overmixing the meat to ensure a tender and moist meatloaf. Always check the internal temperature to prevent undercooking or overcooking. Resting the meatloaf is crucial for flavor and texture.