A baked loaf of seasoned ground beef bound with eggs and breadcrumbs, glazed with a sweet-tangy ketchup topping. It is the archetypal American supper-table comfort food, sliced thick and served with mashed potatoes.
Though loaf-shaped chopped meat dishes are ancient, the modern American meatloaf rose with the meat grinder and Depression-era thrift, becoming a 20th-century icon; it ranks among the country's favorite comfort foods.
The crust is caramelized and faintly sweet from the ketchup glaze, giving way to a moist, tender interior that tastes of beef, onion, and gentle savory seasoning. Each thick slice is soft enough to cut with a fork yet holds its shape against a pool of gravy.
Breadcrumbs soaked in milk form a panade that traps moisture and keeps the dense ground beef from turning rubbery as the proteins set. The sugary ketchup glaze caramelizes in the oven, building a flavorful crust through the Maillard reaction.
Variations
BBQ-glazed meatloaf, bacon-wrapped, turkey or veal-pork blend, stuffed with cheese, individual mini-loaves
On the Palate
Where Meatloaf sits in the American flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 20 min
- 18 min
Saute finely diced onion and garlic in butter until soft, then cool.
- 25 min
In a bowl, soak breadcrumbs in milk, then mix with ground beef, eggs, the cooled onion, salt, and pepper.
- 33 min
Combine gently with your hands until just blended, avoiding overworking the meat.
Watch outMix just until it comes together — knead it and the loaf turns dense and rubbery.
- 44 min
Pack the mixture into a loaf pan or shape free-form on a lined baking sheet.
- 53 min
Whisk ketchup with brown sugar and a splash of vinegar, then brush half over the top.
Watch outBrush on only half the glaze now; the rest goes on later so it stays glossy, not scorched.
- 650 min
Bake at 175C/350F for about 50 minutes, then brush on remaining glaze.
- 715 min
Continue baking until the internal temperature reaches 71C/160F, about 15 minutes more.
Watch outGo by the thermometer, not the clock — pull it at 71度 in the center or it dries out.
- 810 min
Rest 10 minutes before slicing so the loaf holds together.
Watch outLet it rest before slicing — cut it hot and the whole loaf crumbles apart.
