Meatloaf gets dismissed as boring, but a good one — moist inside, with a tangy glaze that caramelizes on top — is genuine comfort food.
The trick is restraint: don't overmix the meat, and let it rest before slicing so it doesn't fall apart.
Easy Meatloaf
Mix the meat mixture gently and only until combined — overworking it with your hands compacts the proteins and makes the loaf dense instead of tender.
Save this recipe for later — pin it to your dinner board.
Easy Meatloaf
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
-
1. Soak the breadcrumbs
Preheat oven to 350°F (175°C). Combine breadcrumbs and milk in a large bowl, let sit 5 minutes to soften.
-
2. Mix the meatloaf
Add ground beef, eggs, onion, garlic, Worcestershire sauce, salt and pepper to the breadcrumb mixture. Mix gently with your hands until just combined — don't overwork it.
-
3. Shape and glaze
Shape into a loaf on a lined baking sheet or press into a loaf pan. Whisk together ketchup, brown sugar and vinegar, and spread half over the top.
-
4. Bake
Bake for 45 minutes, brush with remaining glaze, then bake 15 more minutes until internal temperature reaches 160°F (71°C). Rest 10 minutes before slicing.
Tips & Common Questions
Why does my meatloaf fall apart when sliced?
Not enough binder (egg/breadcrumbs) or slicing before it rests — meatloaf needs 10 minutes to firm up after baking, same as a roast, before it holds together when cut.
Why not overmix the meat mixture?
Overmixing compacts the meat proteins too tightly, which makes the finished meatloaf dense and tough instead of tender — mix just until the ingredients are combined.
Can I make this ahead?
Yes — shape the loaf and refrigerate, unbaked, up to 24 hours ahead. Add about 5-10 extra minutes to the bake time if going in cold from the fridge.