Description
This is the meatloaf that built American dinner tables — dense, savory, and glazed with a ketchup-brown sugar topping that caramelizes into something almost addictive. Forget every dry, flavorless slab you have been served. A good meatloaf is about fat ratio, seasoning, and not overworking the meat. Get those right and you have a centerpiece that grown adults will fight over leftovers for.
Ingredients
Units
Scale
- 2 lbs ground beef (80/20 blend)
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup plain breadcrumbs
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon soy sauce
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top, or use a loaf pan.
- In a large bowl, combine milk, eggs, breadcrumbs, onion, garlic, Worcestershire, mustard, salt, pepper, and paprika. Let stand 5 minutes so the breadcrumbs absorb the liquid.
- Add the ground beef and mix gently with your hands until just combined. Do not knead or compact — overworking makes it dense and tough.
- Shape the mixture into a loaf about 9 inches long and 5 inches wide on the rack. If using a loaf pan, press gently into the pan.
- Mix the ketchup, brown sugar, and vinegar together. Spread over the top of the meatloaf.
- Bake for 55 to 65 minutes until the internal temperature reaches 160°F. Let rest 10 minutes before slicing.
- While the meatloaf rests, make the gravy. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in beef broth and soy sauce. Simmer until thickened, about 4 minutes. Season to taste.
- Slice the meatloaf and serve with gravy spooned over the top.
Notes
- An 80/20 ground beef blend is essential — leaner meat produces a dry, crumbly loaf. Fat is flavor and moisture here.
- Letting the breadcrumb mixture hydrate before adding the meat is the secret to a tender texture.
- The meatloaf slices even better cold the next day for sandwiches — arguably its highest calling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8
- Sodium: 780
- Fat: 26
- Carbohydrates: 28
- Fiber: 1
- Protein: 32
- Cholesterol: 95