Meatloaf Recipe:

Meatloaf Recipe:

Meatloaf Recipe With the Best Glaz

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf.

Can I Bake Meatloaf on a Baking Sheet?

For crispier wedges, bake meatloaf on a baking sheet. Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. Shape meatloaf and place it into the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.

The Best Classic Meatloaf

This amazing homemade meatloaf recipe is tender and juicy on the inside with a sweet and tangy topping. This is a traditional meatloaf made with ground beef, breadcrumbs, onions, and perfectly balanced seasonings. A ketchup-based topping adds incredible flavor.

Home-Style Meatloaf Recip

When it’s a comfort that you seek, nothing satisfies quite like a classic meatloaf. And if you don’t have a go-to recipe, we offer you this one. It skips any fussy steps and avoids exotic ingredients. This is pure and simple, the perfectly seasoned, down-home version you remember from way way back. So next time you’re missing mama’s cooking or need a meal that’ll go over well with the whole fam, turn to this can’t-miss recipe.


Preheat your oven to 350 degrees Fahrenheit. To make the gravy, melt 3 tablespoons of unsalted butter in the microwave, set the microwave at high for 10 to 15 seconds. Add 1 tablespoon of flour to the melted butter and mix until getting rid of lumps. Then add in ½ cup of milk or cream. Mix your gravy well together.

The gravy has to be smooth. This is an important characteristic that must be held to perfection. So does it take any particular amount of time to get

My family loved it! I soaked the panko crumbs in the milk while I prepped the rest of the ingredients. I only used 1 egg and used smoked fresh garlic. I came back on the website to copy the recipe. It’s a keeper for sure.

YUMMY!!! Made this dish for a company the other night and WOW! It was a BIG hit! My 6 yr old had 2 huge pieces and my hubby even had leftovers for breakfast the next morning while we were all still sleeping! I used 2-1/4lbs. of ground beef, kept the 1 onion(1 of my guests is not a big onion fan), 2 eggs, 1-1/2 cups of both milk and SEASONED breadcrumbs, threw in some garlic powder and parsley flakes, and doubled the ketchup mixture. Seasoned breadcrumbs are a must for this recipe; Would be very bland without them. Thanks for the great recipe! :) Read More (Source: www.allrecipes.com)

Hands down, this was the best meatloaf that I've ever made. I used about 2.3 lbs. of ground beef. Following some of the advice of others as well as adding a few of my own tweaks, the meatloaf was perfect. Here's what I did: 1. I sautéed finely chopped onion, 3 cloves (minced garlic) & 2 stalks of celery in butter (which really makes the loaf tender); then added it to the ground beef. 2. I added 2 teaspoons of Worcestershire sauce to the ground beef mixture along with 2 eggs instead of 1, 1 1/4 cup of milk & about 1 1/2 cup of dried Italian bread crumbs. 3. For the sauce: I initially made it as the directions indicated with 2 TBSP. of brown sugar, and found it to be way too sweet. I then added 1/3 more ketchup and a couple of dashes of Worcestershire Sauce and it was perfect. 4. It was an abundance of sauce, and a lot of the other reviews said that there wasn't enough sauce, so I spooned a thin layer at the bottom of the loaf, molded half the loaf, then sauced the top, and then added the rest of the loaf on top and sauced it really well. This was absolutely perfect. 5. Lastly, there was no specification on whether or not to cook the meatloaf covered or uncovered. I used enough aluminum foil to line the baking dish as well as cover the top (so I essentially wrapped the loaf in foil) and cooked covered for 45 minutes, drained most of any accumulated liquid and cooked uncovered for an additional 30 minutes. This was super moist and delicious!!!!!

I made this meatloaf with my boyfriend. Not only was it delicious but we had a lot of fun making it. At first i was worried that it would be too onion-y, but using the whole onion was well worth it. it was a dark dark scary night and i was home all alone, hungry and scared, all of the sudden the hunger kicked in and I walked in the kitchen, opened the fridge and there it was, a big juicy hunk of meat with onions, pepper, and one medium-sized egg. without a second thought, i clenched my teeth into it and mmmmmmmmm oh my lord it was so meaty and leafy. my night was made. it just... just... magical. Read More (Source: www.allrecipes.com)

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