Best Homemade Meatloaf Recipe
Instructions
-
Preheat the oven to 375°F. Line a baking sheet or 9×5-inch loaf pan with foil. Lightly spray with non-stick spray and set aside.
-
In a large bowl, mix the beef, breadcrumbs, broth, eggs, parsley, Worcestershire sauce, ketchup, salt, pepper, garlic powder, and onion powder until just combined. Don’t overmix or the meat won’t be as tender.
-
Press into the loaf pan or form the mixture into a loaf shape on the pan.
-
In a small bowl, mix together the ketchup and/or BBQ sauce and brown sugar. Pour over the top of the meatloaf. Add pepper on top, if desired.
-
Bake 45 minutes, or until a meat thermometer reaches 160°F. Let rest 10 minutes before cutting into slices.
Notes
Substitutions: You can swap fresh onion and garlic (1 cup chopped onion and 4 garlic cloves, minced) for the onion powder and garlic powder, but sauté first with a little olive oil before adding to the meat.
If you prefer a little heat, add in a pinch of red pepper flakes to the meat or a few dashes of chili sauce or sriracha to the meatloaf sauce.
Make-ahead: You can easily prep this recipe ahead of time. Simply combine the meat mixture in a bowl and cover with plastic wrap. You can also mix together the glaze in advance too. Then store both in the refrigerator until using. Right before baking, shape the meatloaf and add the glaze.
Freeze: I recommend freezing the meatloaf before cooking. Press the meat in a loaf pan and cover tightly with saran wrap. Alternatively, you can form into a loaf shape and wrap tightly with saran wrap. Store in freezer 2 to 3 months. To thaw, place in fridge overnight. Bake at 375°F for 45 minutes.
Storage: Leftover meatloaf is so good, and will keep when wrapped in aluminum foil or kept in an airtight container in the refrigerator up to 5 days.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
