The Best Ever Classic Meatloaf Recipe
Meatloaf is a classic American dinner that has graced tables for decades. It seems everyone has a meatloaf recipe that has been passed down to them or shared. But not everyone has the tips and tricks to make the best ever classic meatloaf.
Meatloaf does not need to be complicated. With the right ingredients, you can make this simple recipe taste like a 5-star dinner. Everyone loves my meatloaf recipe and today I’m sharing my super flavorful recipe with you! Only one condition- if you make it, will you please leave a helpful review below?
My meatloaf recipe is made with lean ground beef, sauteed onion, panko breadcrumbs and a handful of seasonings. Trust me, it will leave guests asking for the recipe. I’m going to teach you all my tricks on how to make the most delicious and tender meatloaf.
Be sure to check out my freezer instructions at the bottom of the post to learn how you can double this recipe and freeze 1 meatloaf for another meal!
A few years ago, a family friend made a meatloaf that was the best meatloaf I’ve ever had. She shared with me her secret. I thought there was no way this trick she shared could add that much flavor and texture to a dish. But the next time I made meatloaf, I tried her trick. To my surprise, both my husband and I said it was the best meatloaf he ever had.
Over the years, I’ve adjusted my recipe and incorporated other tricks to make this truly the best ever meatloaf recipe.
Tips and Tricks for the Best EVER Classic Meatloaf
Warm Ketchup – Yep, that was the very first trick my friend taught me. She would warm her ketchup with butter before adding it to the meatloaf mixture. It makes a huge difference in the texture of the meatloaf.
Divide It Up– Don’t overcook your meatloaf waiting for the middle to cook. Divide the meatloaf into two or four small loaves on a large cooking sheet. It cuts down cooking time and allows the meatloaf to cook evenly.
Sauteed Onions- I add a sauteed onion to my meatloaf. Many people add raw onion. I think the sauteed onion adds a deeper flavor that blends nicely with the other ingredients.
Sweet and Tangy Glaze – I use ketchup, mustard powder and brown sugar to make a simple sweet and tangy glaze on top. The combination of flavors really makes each bite delicious.
Saving Money with The Best Ever Meatloaf
This is such a simple recipe and you’re going to love it because you don’t have to go to the store and buy a lot of random ingredients. Most of the ingredients are already in your kitchen stock.
The only ingredients you do have to buy for this recipe are 1 lb of lean ground beef, 1 egg and a yellow onion. You’ll only use 1/2 of the yellow onion for the meatloaf but I recommend pairing this recipe with my creamy red mashed potato recipe which incorporates the remaining 1/2 of the yellow onion.
Speaking of mashed potatoes, let’s talk sides for this dinner. The meatloaf itself will only cost you $6-$7 if you can find lean ground beef on sale. I love to pair this recipe with two simple sides. One of my favorites as I mentioned is the creamy red mashed potato recipe. It balances the flavors of the meatloaf perfectly. Made with buttermilk and heavy cream, a bite of the mashed potatoes with the sweet and tangy flavor of the meatloaf glaze tastes amazing.
For your second side, try to add something green to the plate. I recommend either some sauteed green beans, oven roasted asparagus or a simple side salad.
In summary, if you’re using the kitchen stock list this will be a very low-cost full dinner for your family.
If you haven’t already, be sure to grab a copy of my kitchen stock list. All of my recipes on this blog are created with the kitchen stock in mind. This approach saves both time and money!
Making Meatloaf Ahead of Time and Freezing
Making Ahead: Meatloaf is a great dinner to have ready ahead of time on busy weeknights. If you decide to cook it ahead of time or if you have leftovers you would like to store until later, you can store them in an airtight container or wrapped tightly in aluminum foil. The cooked meatloaf will stay good in the fridge for 3-4 days.
Reheat: Meatloaf can be tricky to reheat. You don’t want to ruin it’s texture by drying it out in the reheating process. There are a couple ways to reheat meatloaf that work every time. Oven- Preheat the oven to 250 degrees Fahrenheit and place the leftover meatloaf in an oven-safe baking dish. Add 1 tbsp of water to the bottom of the dish around the meatloaf and cover the pan tightly with aluminum foil. Reheat it for 20-25 minutes. Microwave- Place slices of meatloaf on a microwave-safe plate, cover with a damp paper towel and reheat for 1-2 minutes in 30 second intervals until the meatloaf is the desired temperature.
Freezing: Allow the meatloaf to cool completely. Wrap it in foil and place it in a freezer safe ziplock bag. The meatloaf will stay good in the freezer for 6 months.
Cook from Frozen: Preheat the oven to 350 degrees. Transfer the cooked meatloaf to an oven safe container. Cook the meatloaf for 1- 1/2 hours or until the internal temperature reaches 165 degrees Fahrenheit.
I hope you’ll enjoy this recipe and share it with your friends. Let me know what you think in the comments below.
Sweet and Tangy Meatloaf Recipe
Ingredients
- 1/2 Yellow Onion Diced
- 4 tbsp Salted Butter
- ¾ cup Ketchup Divided
- 1 lb Ground Beef 85% or 90% lean
- 1 Egg
- ¼ tsp Garlic Powder
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- 1.5 tsp Ground Mustard Divided
- ½ cup Panko
- ½ cup Brown Sugar
Instructions
- Preheat oven to 400 degrees Fahrenheit and spray a large sheet pan with cooking spray.
- Saute onion in butter in small saucepan until translucent.
- Add ¼ cup of ketchup to the butter and onion. Let the ketchup get warm and remove pan from heat and let it cool.
- While the ketchup cools, in a large mixing bowl combine 1 lb of ground beef, 1 egg, ¼ tsp garlic powder, ½ tsp sea salt, ½ tsp black pepper, ½ tsp mustard powder, ½ cup seasoned panko together. Mix until combined. Add cooled ketchup mixture and mix until thoroughly combined. It’s okay if ketchup is slightly warm, but you don’t want it hot.
- Divide mixture into four small individual loaves on the sheet pan and add to oven.
- While the meatloaf cooks, mix together the glaze by mixing ½ cup ketchup, ½ brown sugar and 1½ tsp ground mustard.
- After 20 minutes of baking, remove meatloaf and evenly divide glaze on the top of each meatloaf. Return meatloaf to oven and finish cooking until internal temperature is 165 degrees.
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Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
