Comfort food
Meatloaf Recipe: Easy Weeknight Loaf With a Tangy Glaze
A tender, dependable meatloaf recipe that uses pantry staples, a forgotten carrot, and flexible crumbs for an easy family dinner.
- TIME
- 70 min
- SERVES
- 6
A good meatloaf recipe should be forgiving, not precious. This version uses a simple milk-and-crumb mixture for tenderness and welcomes the odd carrot, a handful of mushrooms, or the final crackers in a packet.
Why this meatloaf stays tender
Soaking the crumbs first helps them hold moisture. Mixing gently matters too: squeezing and kneading the beef can make the finished loaf dense. Shape it on a sheet pan rather than packing it hard into a tin, and more of the tangy glaze will caramelize.
Flexible swaps
Ground turkey works, but cook poultry meatloaf to 165°F / 74°C. Dairy-free milk is fine. If the ketchup bottle is nearly empty, shake the glaze ingredients inside it with a splash of water and pour out every last bit.
The internal temperature, not the color, tells you when ground meat is safely cooked.
From fridge to table
How to make it
- 01
Heat the oven to 375°F / 190°C. Line a rimmed pan with baking paper or foil.
- 02
Combine the crumbs and milk in a large bowl and leave for 5 minutes so they soften.
- 03
Add the onion, carrot, garlic, egg, Worcestershire sauce, thyme, salt, pepper, and ground beef. Mix gently just until combined.
- 04
Shape into a 9-by-5-inch loaf on the pan. Mix the ketchup, brown sugar, and mustard, then spread half over the top.
- 05
Bake for 35 minutes, add the remaining glaze, and bake for 15 to 20 minutes more.
- 06
Check the center with a food thermometer; ground beef is ready at 160°F / 71°C. Rest for 10 minutes before slicing.
