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A freshly baked meatloaf, perfectly browned and glazed

Quick way to grow a Meatloaf with 3 secrets Meatloaf

This meatloaf recipe reveals three secrets for a perfectly moist, flavorful, and easy-to-make meatloaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Mixture
  • 2 lbs ground beef
  • 1 egg
  • 0.5 cup milk
  • 0.75 cup breadcrumbs
  • 0.5 cup onion, chopped
  • 0.25 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Adobo seasoning
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard

Equipment

  • Loaf pan
  • Large bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  2. In a large bowl, combine the ground beef, egg, milk, breadcrumbs, chopped onion, ketchup, Worcestershire sauce, Adobo seasoning, garlic powder, salt, and black pepper. Mix until just combined, being careful not to overmix, as this can make the meatloaf tough.
Baking
  1. Press the meatloaf mixture firmly into the prepared loaf pan.
  2. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard for the glaze. Spread half of the glaze evenly over the top of the meatloaf.
Finishing
  1. Bake for 45 minutes, then remove from the oven and spread the remaining glaze over the meatloaf. Continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  2. Let the meatloaf rest for 10 minutes before slicing and serving to allow the juices to redistribute, ensuring a moist and flavorful result.

Notes

For an extra moist meatloaf, soak the breadcrumbs in milk for a few minutes before adding them to the mixture. Do not overmix the meat to avoid a tough texture. Resting the meatloaf after baking is crucial for a juicy result.