Easy Homemade Meatloaf
ID: 1a529fdc...
This classic homemade meatloaf is incredibly moist, tender, and packed with savory flavor. Baked on a sheet pan instead of a traditional loaf pan, it develops a beautiful glaze on all sides and cooks evenly every time.
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🍳 Cooking Flow
Sauté onions and garlic, then let them cool in a large bowl. → Combine the cooled onions with ground beef, eggs, seasonings, milk, breadcrumbs, and 2 tbsp of ketchup; mix gently. → Shape the mixture into a loaf on a foil-lined, greased baking sheet and bake at 350°F for 30 minutes. → Whisk the glaze ingredients together, brush half over the meatloaf, and bake for another 20-25 minutes. → Glaze with the remaining sauce, rest for 10 minutes, and slice.
Cooking Steps
Brief Cooking Order
Sauté onions and garlic, then let them cool in a large bowl. → Combine the cooled onions with ground beef, eggs, seasonings, milk, breadcrumbs, and 2 tbsp of ketchup; mix gently. → Shape the mixture into a loaf on a foil-lined, greased baking sheet and bake at 350°F for 30 minutes. → Whisk the glaze ingredients together, brush half over the meatloaf, and bake for another 20-25 minutes. → Glaze with the remaining sauce, rest for 10 minutes, and slice.
Introduction
This classic homemade meatloaf is incredibly moist, tender, and packed with savory flavor. Baked on a sheet pan instead of a traditional loaf pan, it develops a beautiful glaze on all sides and cooks evenly every time.
Step 1
Preheat your oven to 350°F (177°C).
Step 2
Finely chop one medium yellow onion to yield about 1 cup (130g), and mince three cloves of garlic.
Step 3
Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add the chopped onions and 1/2 tsp of salt. Sauté until softened, adding a splash of water as needed to deglaze the pan and prevent burning.
Step 4
Add the minced garlic to the skillet and sauté for about one minute until fragrant, stirring continuously. Remove from heat.
Step 5
Transfer the onion and garlic mixture to a large mixing bowl. Spread it out and let it cool until it is just warm (about 15 minutes, or speed up by placing it in the refrigerator).
Ingredients List
Important Notes
Make sure the sautéed onions and garlic are cooled down before adding the meat and eggs to prevent cooking the eggs prematurely.
Do not overmix the meat mixture; overworking the beef will result in a tough, dense meatloaf rather than a tender, juicy one.
Wetting your hands with water makes shaping the raw meatloaf much easier and prevents the meat from sticking to your skin.
Letting the meatloaf rest for 10 minutes after baking is crucial so the juices redistribute, making it easier to slice without falling apart.
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