Here’s a detailed, step-by-step meatloaf recipe with tips, variations, and FAQs so you can get it perfect every time.

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🍖 Classic Meatloaf Recipe (Moist & Flavorful)

Here’s a **detailed, step-by-step meatloaf recipe** with tips, variations, and FAQs so you can get it perfect every time.

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# 🍖 Classic Meatloaf Recipe (Moist & Flavorful)

## Ingredients (Serves 6–8)

**For the Meatloaf:**

* 2 lbs (900 g) ground beef (80/20 works best)
* 1 cup breadcrumbs (plain or panko)
* 1 medium onion, finely diced
* 2 cloves garlic, minced
* 2 large eggs, lightly beaten
* ¾ cup whole milk (or beef broth)
* ½ cup ketchup (or tomato sauce)
* 2 tbsp Worcestershire sauce
* 2 tsp salt
* 1 tsp black pepper
* 1 tsp dried thyme (or Italian seasoning)
* 1 tsp smoked paprika (optional, adds depth)
* 2 tbsp fresh parsley, chopped

**For the Glaze:**

* ½ cup ketchup
* 2 tbsp brown sugar
* 1 tbsp apple cider vinegar (or white vinegar)
* 1 tsp mustard (yellow or Dijon, optional)

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## Instructions

1. **Preheat oven** to 375°F (190°C). Line a baking sheet with foil or parchment, or lightly grease a loaf pan.

2. **Sauté aromatics (optional, but recommended):**

* In a small pan, cook onion and garlic with 1 tbsp oil over medium heat until soft (5 minutes). Cool before mixing.

3. **Mix meatloaf base:**

* In a large bowl, whisk eggs, milk, Worcestershire, ketchup, salt, pepper, and spices.
* Add breadcrumbs and stir to soak up liquid.
* Add beef and sautéed onion mixture. Mix gently with hands or spatula until just combined (don’t overmix).

4. **Shape loaf:**

* Form mixture into a loaf shape on the prepared baking sheet OR press into a loaf pan. (Freeform gives crispy edges, pan gives uniform shape.)

5. **Add glaze (first layer):**

* Mix glaze ingredients. Spread half over top of the loaf.

6. **Bake:**

* Bake uncovered for 45 minutes.
* Spread remaining glaze on top, then bake another 20–30 minutes (internal temp should reach 160°F / 71°C).

7. **Rest & serve:**

* Let meatloaf rest for 10 minutes before slicing. This keeps it juicy.

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## Serving Suggestions

* Mashed potatoes + green beans = classic combo.
* Slice leftovers for sandwiches with extra ketchup or BBQ sauce.
* Serve with roasted veggies for a lighter option.

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# ❓ Meatloaf FAQs

**Q1: How do I keep my meatloaf from falling apart?**

* Use the right binder (eggs + breadcrumbs).
* Don’t skip resting after baking.

**Q2: How do I keep meatloaf moist?**

* Use beef with some fat (80/20 is ideal).
* Add milk or broth for moisture.
* Avoid overmixing; it makes meatloaf dense and dry.

**Q3: Can I use other meats?**

* Yes! Try a mix of beef, pork, and veal for richness.
* Turkey or chicken work, but add extra breadcrumbs + veggies to prevent dryness.

**Q4: Can I make meatloaf ahead?**

* Yes. Shape the loaf, cover, and refrigerate up to 24 hrs before baking.
* You can also freeze raw meatloaf (wrap tightly, up to 3 months). Thaw overnight before baking.

**Q5: How do I reheat leftovers without drying them out?**

* Wrap slices in foil and reheat at 300°F for 15–20 mins.
* Or microwave covered with a damp paper towel.

**Q6: Do I have to use a loaf pan?**

* No! Freeform baking gives more surface area for glaze and a slightly crispier outside.

**Q7: What can I use instead of breadcrumbs?**

* Crushed crackers, oats, or even cooked rice work.

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👉 Would you like me to also give you **3 flavor variations** (like BBQ meatloaf, Italian-style, or stuffed with cheese) so you can switch it up?

Ingredients (Serves 6–8)

For the Meatloaf:

• 2 lbs (900 g) ground beef (80/20 works best)
• 1 cup breadcrumbs (plain or panko)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• ¾ cup whole milk (or beef broth)
• ½ cup ketchup (or tomato sauce)
• 2 tbsp Worcestershire sauce
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme (or Italian seasoning)
• 1 tsp smoked paprika (optional, adds depth)
• 2 tbsp fresh parsley, chopped

For the Glaze:

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tsp mustard (yellow or Dijon, optional)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment, or lightly grease a loaf pan.
2. Sauté aromatics (optional, but recommended):
   • In a small pan, cook onion and garlic with 1 tbsp oil over medium heat until soft (5 minutes). Cool before mixing.
3. Mix meatloaf base:
   • In a large bowl, whisk eggs, milk, Worcestershire, ketchup, salt, pepper, and spices.
   • Add breadcrumbs and stir to soak up liquid.
   • Add beef and sautéed onion mixture. Mix gently with hands or spatula until just combined (don’t overmix).
4. Shape loaf:
   • Form mixture into a loaf shape on the prepared baking sheet OR press into a loaf pan. (Freeform gives crispy edges, pan gives uniform shape.)
5. Add glaze (first layer):
   • Mix glaze ingredients. Spread half over top of the loaf.
6. Bake:
   • Bake uncovered for 45 minutes.
   • Spread remaining glaze on top, then bake another 20–30 minutes (internal temp should reach 160°F / 71°C).
7. Rest & serve:
   • Let meatloaf rest for 10 minutes before slicing. This keeps it juicy.

---

Serving Suggestions

• Mashed potatoes + green beans = classic combo.
• Slice leftovers for sandwiches with extra ketchup or BBQ sauce.
• Serve with roasted veggies for a lighter option.

---

❓ Meatloaf FAQs

Q1: How do I keep my meatloaf from falling apart?

• Use the right binder (eggs + breadcrumbs).
• Don’t skip resting after baking.

Q2: How do I keep meatloaf moist?

• Use beef with some fat (80/20 is ideal).
• Add milk or broth for moisture.
• Avoid overmixing; it makes meatloaf dense and dry.

Q3: Can I use other meats?

• Yes! Try a mix of beef, pork, and veal for richness.
• Turkey or chicken work, but add extra breadcrumbs + veggies to prevent dryness.

Q4: Can I make meatloaf ahead?

• Yes. Shape the loaf, cover, and refrigerate up to 24 hrs before baking.
• You can also freeze raw meatloaf (wrap tightly, up to 3 months). Thaw overnight before baking.

Q5: How do I reheat leftovers without drying them out?

• Wrap slices in foil and reheat at 300°F for 15–20 mins.
• Or microwave covered with a damp paper towel.

Q6: Do I have to use a loaf pan?

• No! Freeform baking gives more surface area for glaze and a slightly crispier outside.

Q7: What can I use instead of breadcrumbs?

• Crushed crackers, oats, or even cooked rice work.

---

👉 Would you like me to also give you 3 flavor variations (like BBQ meatloaf, Italian-style, or stuffed with cheese) so you can switch it up?