There is something truly special about the smell of a classic dinner wafting through the house. It’s a feeling of comfort, of coming home. And when it comes to comforting meals, a good meatloaf is at the top of the list.
But let’s be honest, we have all had a dry, crumbly meatloaf before. That’s why I am so excited to share this Easy Meatloaf Recipe. It’s tender, juicy, and full of flavor every single time. It is one of those Simple Meatloaf Recipes you will make again and again.
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Why You’ll Love This Recipe
First off, this recipe is incredibly straightforward. You do not need any fancy equipment or hard to find ingredients. Everything you need is likely already in your kitchen, waiting to be turned into a delicious meal.
The secret to its amazing texture is a simple trick with saltine crackers and milk. This little step makes all the difference, ensuring you get one of the most Moist Meatloaf Recipes you have ever tried. It is a family friendly dinner that even picky eaters seem to enjoy.
What really makes this dish shine is the glaze. It’s a sweet and tangy sauce that caramelizes beautifully in the oven. It adds a wonderful layer of flavor that complements the savory meatloaf. This is a true classic, done right.
Ingredients
For The Meatloaf
- 1 cup crushed saltines, about 25 to 30 crackers
- ⅓ cup milk
- ¼ to ½ cup minced fresh parsley
- 2 large eggs, lightly beaten
- 2 teaspoons onion powder
- 3 garlic cloves, finely minced or 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 ½ teaspoons coarse salt
- ½ teaspoon coarse black pepper
- 2 pounds ground beef, 80/20 or 85/15 recommended
For The Glaze
- ⅔ cup ketchup or your favorite BBQ sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
Step By Step Instructions
Step 1: Make The Cracker Mixture
Let’s start with the key to a moist meatloaf. In a large mixing bowl, add your crushed saltine crackers and the milk. Give it a quick stir and then let it sit for about five to ten minutes. This allows the crackers to absorb the milk, turning into a soft paste known as a panade. This panade is what keeps the meat from getting tough.
While that is soaking, you can lightly beat your eggs in a small bowl. This is a great time to get all your other ingredients measured and ready to go.
Step 2: Combine The Flavorings
Once the crackers have softened, add the parsley, beaten eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper to the bowl. Mix everything together really well. You want all those delicious flavors to be evenly distributed before the meat goes in. This ensures every bite of your Easy Homemade Meatloaf is seasoned well.
Step 3: Add The Ground Beef
Now it is time for the main event. Add the two pounds of ground beef to the bowl. Use your hands to gently mix everything together. The key word here is gently. If you overwork the meat, the meatloaf can become dense and tough. Mix just until everything is combined and you cannot see any more streaks of the cracker mixture.
Step 4: Prepare The Tangy Glaze
This is the part that makes this Easy Meatloaf Recipe so good. In a separate small bowl, combine the ketchup, brown sugar, and apple cider vinegar. Whisk them together until the sugar is dissolved and the glaze is smooth. You can also use BBQ sauce for a smokier flavor if you prefer.
Step 5: Shape And Glaze The Loaf
First, preheat your oven to 375 degrees F. Line a baking sheet with foil for easy cleanup, and give it a light spray with cooking oil. Take the meat mixture and pile it onto the center of the pan. Shape it into a loaf that is about nine inches long and four inches wide. Try to keep the thickness even so it cooks uniformly.
Now, spoon that wonderful glaze all over the top and sides of the meatloaf. Be generous! This is where so much of the flavor comes from.
Step 6: Bake And Rest
Place the baking sheet in the preheated oven and bake for 45 to 50 minutes. The best way to know if it is done is to use an instant read thermometer. It should register 160 degrees F in the very center of the loaf. The glaze should be bubbly and slightly caramelized.
Once it is done, take it out of the oven and loosely tent it with foil. Let the meatloaf rest for at least 10 to 15 minutes. This is a very important step. It allows the juices to redistribute throughout the meat, making your slices tender and juicy instead of dry.
How To Store Leftovers
If you have any leftovers, you are in for a treat. Meatloaf is often even better the next day. Once it has cooled completely, store it in an airtight container in the refrigerator for up to four days.
You can also freeze it. You can freeze the whole loaf or individual slices. Wrap them tightly in plastic wrap and then in foil, and they will keep well in the freezer for up to three months. Just thaw in the fridge before reheating.
My favorite way to enjoy leftovers from Simple Meatloaf Recipes is in a classic meatloaf sandwich. A couple of slices between some good bread with a little extra ketchup or mayo is just fantastic.
Tips
For the best flavor and texture, use ground beef with a little fat in it, like an 80/20 or 85/15 blend. Very lean ground beef can result in a drier meatloaf. A mix of ground beef and ground pork is also a very tasty option.
As mentioned, do not overmix the meat. This is the most common reason for a tough meatloaf. Mix just enough to combine the ingredients. Your hands are the best tool for this job, as you can feel when it is just right.
If you have some extra time, letting the meat mixture sit in the fridge for an hour before baking can help the flavors meld together even more. It is not required, but it does add a little something extra to this Easy Homemade Meatloaf.
Feel free to customize this Easy Meatloaf Recipe. You can add a cup of finely chopped veggies like bell peppers or carrots to the mix for extra nutrition and moisture. Just make sure they are chopped very small.
Conclusion
There you have it. A dependable, flavorful, and incredibly Easy Meatloaf Recipe that will bring the whole family to the dinner table. It is proof that you do not need complicated steps to create a truly satisfying meal.
This recipe is all about simple ingredients coming together to make something wonderful. I hope you enjoy making this classic comfort dish as much as my family and I do. It is one of those Moist Meatloaf Recipes that will become a staple in your home.
FAQ
Can I Use Fresh Onion Instead Of Onion Powder?
Absolutely. If you prefer fresh onion, you can substitute it for the onion powder. Finely mince about half a cup of yellow onion and sauté it in a little butter or oil until soft before adding it to the meat mixture. This ensures it cooks through and adds a lovely sweetness.
What Kind Of Ground Beef Is Best?
For the juiciest results in an Easy Meatloaf Recipe, I recommend using ground beef with a higher fat content, such as 80/20 or 85/15 ground chuck. The fat renders during cooking, which adds moisture and flavor to the final dish. Leaner ground beef can work but may result in a drier texture.
Can I Prepare This Meatloaf Ahead Of Time?
Yes, this is a great recipe to prepare in advance. You can mix and shape the loaf, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add the glaze right before you put it in the oven. You may need to add a few extra minutes to the baking time since it will be cold.
Why Did My Meatloaf Fall Apart?
There are a couple of common reasons. First, the mixture might not have enough binder. The eggs and soaked crackers in this recipe act as binders to hold it all together. Second, not letting the meatloaf rest after baking is a major factor. Slicing it too soon when it is hot will cause it to crumble. That resting time is key!
Easy Homemade Meatloaf
This Easy Homemade Meatloaf recipe offers a tender, juicy, and flavorful classic dinner. A simple trick with saltine crackers and milk ensures incredible moisture, while a sweet and tangy glaze adds a delightful caramelized finish.
Requirements
Ingredients
Instructions
- Let’s start with the key to a moist meatloaf. In a large mixing bowl, add your crushed saltine crackers and the milk. Give it a quick stir and then let it sit for about five to ten minutes. This allows the crackers to absorb the milk, turning into a soft paste known as a panade. This panade is what keeps the meat from getting tough. While that is soaking, you can lightly beat your eggs in a small bowl. This is a great time to get all your other ingredients measured and ready to go.
- Once the crackers have softened, add the parsley, beaten eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper to the bowl. Mix everything together really well. You want all those delicious flavors to be evenly distributed before the meat goes in. This ensures every bite of your Easy Homemade Meatloaf is seasoned well.
- Now it is time for the main event. Add the two pounds of ground beef to the bowl. Use your hands to gently mix everything together. The key word here is gently. If you overwork the meat, the meatloaf can become dense and tough. Mix just until everything is combined and you cannot see any more streaks of the cracker mixture.
- This is the part that makes this Easy Meatloaf Recipe so good. In a separate small bowl, combine the ketchup, brown sugar, and apple cider vinegar. Whisk them together until the sugar is dissolved and the glaze is smooth. You can also use BBQ sauce for a smokier flavor if you prefer.
- First, preheat your oven to 375 degrees F. Line a baking sheet with foil for easy cleanup, and give it a light spray with cooking oil. Take the meat mixture and pile it onto the center of the pan. Shape it into a loaf that is about nine inches long and four inches wide. Try to keep the thickness even so it cooks uniformly. Now, spoon that wonderful glaze all over the top and sides of the meatloaf. Be generous! This is where so much of the flavor comes from.
- Place the baking sheet in the preheated oven and bake for 45 to 50 minutes. The best way to know if it is done is to use an instant read thermometer. It should register 160 degrees F in the very center of the loaf. The glaze should be bubbly and slightly caramelized. Once it is done, take it out of the oven and loosely tent it with foil. Let the meatloaf rest for at least 10 to 15 minutes. This is a very important step. It allows the juices to redistribute throughout the meat, making your slices tender and juicy instead of dry.
Notes
For the best flavor and texture, use ground beef with a little fat, like an 80/20 or 85/15 blend. Very lean ground beef can result in a drier meatloaf.
Do not overmix the meat. This is a common reason for tough meatloaf. Mix just enough to combine the ingredients; your hands are often the best tool for this.
If you have some extra time, letting the meat mixture sit in the fridge for an hour before baking can help the flavors meld even more.
Feel free to customize by adding finely chopped veggies like bell peppers or carrots to the mix for extra nutrition and moisture.
If you prefer fresh onion, finely mince about half a cup of yellow onion and sauté it in a little butter or oil until soft before adding it.
Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
Nutrition
Calories
Sugar
Fat
Carbs
Saturated Fat
Fiber
Protein
Sodium
