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–+ servings
slices of meatloaf

Bomb Meatloaf Recipe

This easy to make meatloaf recipe is full of flavor and bakes up moist and tender every time!
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 419kcal
Author: Jennifer Stewart

Ingredients

Meatloaf

  • 2 pounds lean ground beef
  • 1 cup finely chopped sweet onion
  • 1 cup panko breadcrumbs
  • 1 large eggs lightly beaten
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 recipe for Meatloaf seasoning

Meatloaf Seasoning

  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons dried mustard

Meatloaf Glaze

  • 1/2 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat the oven to 400F.
  • In a large mixing bowl, combine the ground beef, onion, panko, milk, eggs, mustard, Worcestershire sauce, and meatloaf seasoning.
  • Mix to just combine. Don’t over mix or it will be tough.
  • Press into a loaf pan or 8x11 baking dish.
  • In a small pot, combine the glaze ingredients and cook over medium heat to combine ingredients and dissolve the sugar.
  • Brush the uncooked meatloaf with half the glaze.
  • Bake at 400F for 30 minutes.
  • Remove from the oven and brush with remaining glaze.
  • Return to the oven and bake for another 25-30 minutes or until the internal temperature reaches 160F.
  • Remove from the oven and let sit for 2-3 minutes. Slice and serve warm.

Notes

  • Use a lean meat and some moisture adding ingredients like breadcrumbs.
  • They make special meatloaf pans with a double layer with an inside pan that rains the fat away. Here is my favorite.
  • If not, try placing a few slices of toasted bread under the meat while it cooks to soak up the grease.
  • Poke some holes in the top of the meatloaf before adding the glaze. Then the glaze will drip down into the meat as it cooks.
  • Rest the meatloaf before slicing so the juices can redistribute and thicken. This will keep it moist and hold it's shape better. Tent with foil as it rests.

Nutrition

Serving: 1g | Calories: 419kcal | Carbohydrates: 23g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 863mg | Fiber: 2g | Sugar: 10g