Here’s a detailed homemade meatloaf recipe with FAQs so you never lose it:

🍴 Homemade Meatloaf Recipe

Ingredients:

• 2 lbs (900g) ground beef (or mix of beef & pork for extra flavor)
• 1 cup breadcrumbs (plain or seasoned)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 large eggs
• ½ cup milk
• ½ cup ketchup (plus extra for topping)
• 2 tbsp Worcestershire sauce
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme (or Italian seasoning)
• 1 tsp paprika
• Fresh parsley, chopped (optional, for garnish)

For the Glaze:

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard

Instructions:

1. Preheat Oven → Set oven to 375°F (190°C). Grease a loaf pan or line with parchment.
2. Mix Wet Ingredients → In a bowl, whisk together eggs, milk, ketchup, Worcestershire sauce.
3. Combine → In a large mixing bowl, add ground beef, breadcrumbs, onion, garlic, seasonings, and the egg mixture. Gently mix with hands until just combined (don’t overmix).
4. Shape → Transfer to loaf pan or form into a free-form loaf on a baking sheet.
5. Add Glaze → Mix ketchup, brown sugar, and mustard. Spread half on top of meatloaf.
6. Bake → Bake uncovered for 50–60 minutes. Halfway through, spread remaining glaze on top.
7. Rest & Serve → Let rest for 10 minutes before slicing. Garnish with parsley if desired.

❓ FAQs About Meatloaf

Q1: How do I keep my meatloaf from falling apart?
➡ Use enough eggs and breadcrumbs to bind the meat. Don’t skip resting time after baking.

Q2: Can I make it without breadcrumbs?
➡ Yes! Substitute with crushed crackers, oats, or almond flour for low-carb.

Q3: How do I prevent dry meatloaf?
➡ Use meat with a bit of fat (80/20 beef). Adding milk, eggs, and ketchup keeps it moist. Don’t overbake.

Q4: Can I prepare meatloaf ahead of time?
➡ Yes, assemble it and refrigerate (up to 24 hrs) before baking. Or freeze unbaked loaf for later.

Q5: What can I serve with meatloaf?
➡ Mashed potatoes, green beans, roasted veggies, mac & cheese, or a simple salad.

Q6: How long does leftover meatloaf last?
➡ Store in the fridge 3–4 days, or freeze slices up to 3 months.

Q7: Can I use turkey or chicken instead of beef?
➡ Yes, but add extra seasoning and moisture (like grated zucchini or mushrooms) since lean poultry dries faster.

Would you like me to also give you a classic meatloaf variation list (cheesy, BBQ, Italian-style, etc.) so you have options for next time?