The Only Damn Meatloaf Recipe You’ll Ever Need

I get it. Meatloaf isn’t sexy.

It’s what your mom made when she ran out of ideas and patience, usually served with instant mashed potatoes and frozen peas that rolled across your plate like tiny green deserters.

But a properly made meatloaf is basically a giant hamburger loaf, and anyone who says they don’t like hamburgers is lying to themselves and probably everyone else in their life.

I’ve spent an embarrassing amount of time perfecting this recipe. Not because I’m some genius, but because I’m too stubborn to accept that the height of meat-based cuisine is a rectangle. Yet here we are, and I’m about to share what thousands of dollars in therapy and countless kitchen disasters have taught me about the art of meat-loafing.

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Ingredients

• The Main Event:

• 1 pound ground beef (80/20, because we’re not here to live forever)

• Optional: ½ pound ground pork (because pig makes everything better)

• 1 large egg (the sad singles in your fridge finally have a purpose)

• 1 onion, finely chopped (cry it out, it’s therapeutic)

• 1 cup milk (whole milk, not that watery stuff)

• 1 cup dried bread crumbs (panko if you’re fancy, regular if you’re normal)

• Salt and pepper (more than you think you need)

• 1 tablespoon Worcestershire sauce (just pronounce it what’s-this-here sauce)

• Optional Add-ins (For the Overachievers):

• ½ cup grated carrot or zucchini (sneaky vegetables your kids won’t notice)

• 2 teaspoons dried Italian seasoning (or fresh herbs if you’re that person)

• The Glaze (Because Every Loaf Needs Lipstick):

• ⅓ cup ketchup (the good stuff)

• 2 tablespoons brown sugar (dark or light, we don’t discriminate)

• 2 tablespoons mustard (yellow, Dijon, whatever floats your boat)

• 1 tablespoon apple cider vinegar (trust me on this one)

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Directions

• Crank that oven to 350°F. This is your warm-up time. Pour yourself a drink. You’ve earned it.
• Get a skillet hot and throw your chopped onions in there with a bit of oil. Cook them until they’re transparent and slightly golden, like your ex’s promises. Let them cool down – nobody likes scrambled eggs in their meatloaf.
• In a bowl big enough to bathe a small child (don’t), combine your meats, the now-cool onions, milk, bread crumbs, egg, and Worcestershire sauce. Season generously with salt and pepper. If you think you’ve added enough, add more.
• Here’s where people mess up: mix it with your hands, but don’t manhandle it like it owes you money. Gentle, like you’re giving a shoulder massage to a nervous cat. Overmix it, and you’ll end up with meat brick instead of meatloaf.
• Form it into a loaf shape. Yes, it’s that simple. If you need more guidance here, I don’t know what to tell you.
• Make the glaze by mixing all that stuff together. Spread half on top now, save half for later. This is called delayed gratification, look it up.
• Bake for 50 minutes. Then add the rest of the glaze and give it another 10 minutes. If you have a meat thermometer, you’re looking for 160°F. If you don’t have one, live dangerously.

Pro Tips from Someone Who’s Made All the Mistakes

• The milk seems weird but it’s crucial. Don’t skip it.
• Let it rest for 10-15 minutes after baking. I know you’re hungry, but patience is a virtue or whatever.
• If it cracks on top, congratulations – more surface area for glaze.
• Leftovers make incredible sandwiches. Think thick-cut, cold, between good bread with mayo and hot sauce.

FAQ (Because You’re Going to Ask Anyway)

Q: Can I use turkey instead?
A: You can, but why would you?

Q: How long does it keep?
A: 3-4 days in the fridge, if it lasts that long.

Q: Can I freeze it?
A: Yes, wrap it well and freeze for up to 3 months. Future you will thank present you.

Pairs Well With

• Mashed potatoes (real ones, you heathen)
• A bold red wine (or whatever’s open)
• The crushing weight of existence
• Netflix binge

Parting Thoughts

It’s not going to win any beauty contests, but neither am I, and we’re both doing just fine. It’s comfort food that actually comforts, unlike that kale salad I’m trying to convince myself I enjoy. Make it, love it, share it if you must. Just don’t tell anyone I helped you – I have a reputation to maintain.

The Only Damn Meatloaf Recipe You’ll Ever Need

Course: Main, DinnerCuisine: American

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

~450

kcal

Total time

1

hour 

15

minutes

Discover the meatloaf recipe that doesn’t suck. No fancy ingredients, just straight-up delicious comfort food that’ll make you forget about all those dry, flavorless bricks from your past

Ingredients

• For the Meatloaf:

• 1 lb ground beef (80/20 for best texture)

• ½ lb ground pork (optional for added flavor)

• 1 large egg

• 1 onion, finely chopped

• 1 cup whole milk

• 1 cup dried bread crumbs (Panko or regular)

• 1½ teaspoons salt

• 1 teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• Optional:

• ½ cup carrot or zucchini (for extra moisture and hidden veggies)

• 2 teaspoons dried Italian seasoning (or fresh herbs if available)

• For the Glaze:

• ⅓ cup ketchup

• 2 brown sugar

• 2 tablespoons mustard (yellow or Dijon)

• 1 tablespoon apple cider vinegar

Directions

• Preheat your oven to 350°F (175°C).
• In a small pan, heat a bit of oil and sauté the chopped onions until soft and slightly golden. Let them cool.
• In a large mixing bowl, combine the ground beef, ground pork (if using), cooled onions, milk, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Add any optional ingredients like grated vegetables or herbs.
• Mix gently with your hands until just combined—do not overmix, or your meatloaf will become dense.
• Shape the mixture into a loaf on a baking sheet or place it into a loaf pan (note: a loaf pan will create a softer texture, while free-forming on a sheet allows for crispier edges).
• Make the glaze by mixing ketchup, brown sugar, mustard, and apple cider vinegar in a small bowl.
• Spread half the glaze over the meatloaf before baking.
• Bake for 50 minutes, then spread the remaining glaze on top and bake for an additional 10 minutes.
• Check for doneness: The internal temperature should reach 160°F (71°C). If you don’t have a thermometer, slice into the center to check—juices should run clear.
• Rest the meatloaf for 10-15 minutes before slicing to keep it moist and prevent crumbling.
• Serve warm, and enjoy the best damn meatloaf of your life.

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