Seasoned Ground Beef Loaf

My grandmother always said the difference between good meatloaf and great meatloaf comes down to patience and a little faith. I spent years making dense, dry loaves before I finally understood what she meant about not overworking the meat. The smell of a meatloaf baking has become my Sunday evening signal that the week ahead is going to be okay.

Last winter my neighbor came over during a snowstorm with nothing but a bag of groceries and her three kids. We made this meatloaf together while the children tracked snow all over the kitchen floor and that chaotic warm evening has become one of my favorite cooking memories.

Ingredients

• Ground beef: The 80/20 blend gives you enough fat to keep everything tender and juicy without becoming greasy
• Onion and garlic: Finely chopped so they disappear into the loaf while infusing every bite with savory depth
• Breadcrumbs and milk: This soaking step is crucial for creating that soft almost fluffy texture inside
• Eggs: Bind everything together without making the loaf tough or rubbery
• Worcestershire sauce: Adds that umami rich backbone that makes people ask whats in this
• Thyme and smoked paprika: Earthy herb notes and just a hint of smokiness that elevate this beyond basic comfort food
• Ketchup glaze: The combination of ketchup brown sugar and Dijon creates this perfect sweet tangy sticky topping

Instructions

Preheat and prepare:

Get your oven to 350°F and line a baking sheet with parchment or grease your loaf pan

Soak the breadcrumbs:

Combine breadcrumbs and milk in a small bowl and let them sit for 5 minutes until the milk is absorbed

Mix the loaf:

Gently combine beef soaked breadcrumbs eggs onion garlic Worcestershire and spices in a large bowl mixing just until everything comes together

Shape and place:

Form the mixture into an 8x4 inch loaf on your prepared baking sheet or press it into your loaf pan

Make the glaze:

Whisk together ketchup brown sugar Dijon and vinegar until smooth

Glaze and bake:

Spread half the glaze over the loaf and bake for 45 minutes then add remaining glaze and bake 15 more minutes until 160°F inside

Rest before serving:

Let the meatloaf sit for 10 minutes so the juices redistribute then slice and serve

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This recipe has become my go to for new parents and anyone needing a little comfort because it travels well and tastes like home no matter where you grew up.

Making It Your Own

I have found that adding finely grated carrot or zucchini keeps the loaf extra moist while sneaking in vegetables and nobody ever notices they are there.

The Perfect Sides

Mashed potatoes are classic but roasted vegetables with a little balsamic glaze cut through the richness beautifully and add color to the plate.

Make Ahead Magic

You can assemble the meatloaf a day ahead and keep it covered in the refrigerator or freeze it uncooked for up to three months wrapped tightly in plastic and foil.

• Thaw overnight in the refrigerator before baking
• Add an extra 5 to 10 minutes baking time if going from fridge to oven
• The glaze can be made ahead and stored in a small container in the refrigerator

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There is something deeply satisfying about a recipe that turns simple ingredients into a meal that makes people feel cared for and content.

Recipe Q&A

→ What type of ground beef works best?

An 80/20 blend (80% lean, 20% fat) is ideal for moistness and flavor in the loaf.

→ Can I substitute other meats?

Ground turkey or chicken can be used for a lighter option, though texture and flavor will differ slightly.

→ How do I ensure the loaf stays tender?

Soaking breadcrumbs in milk and avoiding overmixing the meat mixture keeps the loaf tender and moist.

→ What is the purpose of the glaze?

The glaze adds a sweet and tangy contrast to the savory meat, enhancing overall flavor and moisture.

→ How do I check if the loaf is fully cooked?

Use a meat thermometer to confirm the internal temperature reaches 160°F (71°C) for safe consumption.

→ Can I add vegetables to the mixture?

Yes, finely chopped carrots or celery can be added for extra texture and nutrition without overpowering flavor.