Easy Meatloaf Recipe

meatloaf sliced on a platter for servings with side dishes of mashed potatoes and green beans

Course: Main

Cuisine: American

Keyword: Beef, Comfort Food, Easy

Prep Time: 10

Cook Time: 1

Resting Time: 15

Servings:

Calories: 404kcal

Author: Marilyn

An easy, old-fashioned meatloaf that's juicy and tender every time. It bakes free-form on a sheet pan for crusty browned edges and gets topped with a sweet, tangy chili sauce glaze that caramelizes under the broiler.

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Ingredients

Nonstick cooking spray
1 teaspoon butter
½ medium onion, diced (about 1/2 cup)
2 eggs
¾ cup milk
¾ cup seasoned bread crumbs
2 pounds 80/20 ground beef
1 tablespoon ketchup or chili sauce
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper

Meatloaf Sauce:

½ cup chili sauce
½ cup ketchup
2 tablespoons brown sugar optional

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Instructions

Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil. Spray the bottom with the cooking spray.
In a small skillet over medium-low heat, add the butter and onions. Cook, stirring often, 5 to 7 minutes or until the onions are tender. Remove from the heat and let cool completely.
In a large bowl, combine the egg, milk and breadcrumbs.. Let the mixture stand for 5 to 10 minutes, until the breadcrumbs are softened.
Add the ground beef, cooked onions, ketchup, Worcestershire sauce, parsley Italian seasoning, kosher salt and pepper to the egg mixture. Mix until just combined. Do not overwork the mixture.
Using your hands, form the ground beef mixture into an 8 -by 4-inch loaf on the prepared baking sheet. Bake for 40 minutes.

Meatloaf sauce:

Meanwhile in a small bowl, combine the chili sauce, ketchup and brown sugar, if using.
When the meatloaf is done with the initial baking, spread the sauce mixture over the top of the loaf. Bake for an additional 15 to 20 minutes, or until the meatloaf reaches an internal temperature of 160° when tested with a meat thermometer. To caramelize the top, broil for 1 to 2 minutes, if desired.
Let the meatloaf rest for 10 minutes. Slice and serve.

Notes

*** The nutrititional analysis does not include the optional brown sugar for the topping.

Soaking the breadcrumbs: Allow time to make sure the breadcrumbs absorb the milk.
Do Not Overmix: Mix the ingredients just until combined. Over mixing makes the meatloaf too dense.
Sheet Pan vs Loaf Pan: I like to use a baking sheet instead of a loaf pan as it gives the meatloaf a nice crusty edge. With a loaf pan, the meat steams and there is nowhere for the drippings to go.
Use a Meat Thermometer: The best way to check doneness is to use a meat thermometer. A number of factors can affect cooking times, so checking the internal temperature is the best way to know if your meatloaf is done.
Rest the Meatloaf: Resting gives the meatloaf time to redistribute its juices and to make sure the meatloaf slices nicely.

Chili Sauce: This adds a little more tanginess to the sauce. You can find it near the ketchup at traditional grocery stores. If you don’t want to use chili sauce, use an equal amount of ketchup. An equal amount of BBQ sauce works well too.

Nutrition