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Natalie Robinson

Meatloaf Recipe

Tender and juicy homemade meatloaf with a sweet and tangy chili glaze caramelized on top. Made with lean ground beef, cheddar cheese, and a perfect blend of seasonings. An easy and comforting meal loved by the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 342
Ingredients Method Notes

Ingredients
  

  • Meatloaf:
  • 2 lbs ground beef 90% lean
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon Kosher salt
  • 1 small onion finely diced
  • 1 tablespoon garlic minced
  • 1 cup bread crumbs plain
  • 1 cup milk
  • 2 eggs beaten
  • 1 cup cheddar cheese shredded
  • Meatloaf Glaze:
  • 1/3 cup ketchup
  • 1 tablespoon tomato paste
  • 3 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon mustard

Method
 

  1. Preheat oven to 400 degrees F.
  2. Cover a rimmed baking sheet with aluminum foil. Lightly spray with oil. Set aside.
  3. Make Meatloaf:
  4. Add the ground beef to a large bowl. Then, mix in dried parsley, Italian herbs, paprika, red pepper flakes, Worcestershire sauce, garlic, and onion. Next, add the breadcrumbs, season with salt and pepper, and mix until everything is well combined.
  5. After that, add the milk and beaten egg. Stir just until combined.
  6. Add the cheddar cheese and again mix well, but do not over-beat.
  7. Shape the beef mixture into a loaf and place it on the prepared baking sheet.
  8. Glaze:
  9. Add all the glaze ingredients in a small bowl and stir until well combined, set aside. Brush about half of the glaze all over the meatloaf.
  10. Bake:
  11. Transfer meatloaf to the oven and bake for about 45 minutes, or until the internal temperature is 160F degrees. Brush the remaining glaze all over the surface and bake for another 15 minutes.
  12. Once it is done, let it cool for 10-15 minutes before slicing and serving.

Notes

Mix gently for tender meatloaf
The first time I made meatloaf, I mixed and mashed everything together, thinking the more I worked it, the better it would be. Instead, it turned out dense and tough. After plenty of trial and error, I realized that gentle mixing is the secret. Now, I stop as soon as everything is combined, and the result is always tender, juicy, and full of flavor meatloaf.
 
More tips to consider:
    • Leaner beef: I always use lean ground beef for the best balance of flavor and texture. It keeps the meatloaf moist without being too greasy.
    • Finely chopped ingredients: I make sure to finely chop the onion so it blends smoothly into the meat.
    • Shape: There are two ways I like to shape meatloaf. The quickest option is to press it into a loaf pan, which gives it a uniform shape, but the downside is that the edges can turn out a bit soggy. My favorite method is to shape it by hand into an 8x4-inch loaf and place it on a baking tray. It takes a little extra time, but it gives the meatloaf a homemade look and guarantees crispy edges all around.
    • Glaze it properly: Brushing the glaze on during cooking locks in flavor and moisture. It also gives the meatloaf a beautiful caramelized finish.
    • Cooking time: The thickness of the meatloaf affects how long it needs to bake. I always check that it reaches 160 degrees Fahrenheit before serving.
    • Panko breadcrumbs: I sometimes swap regular breadcrumbs for panko. It makes the meatloaf softer and even juicier.
  • Let it rest: Letting it sit for 10 minutes after baking keeps it from falling apart. It also helps the flavors settle for the best taste.