Meatloaf
Easy, Homemade, Traditional Meatloaf — A Healthy Comfort-Food Classic
3️⃣ Introduction (Storytelling + Emotion):
Meatloaf has always been my family’s cozy, come-together meal — the scent of caramelized glaze drifting through the house, everyone claiming the best slice. This classic Meatloaf recipe is an easy, homemade twist on a traditional favorite: comforting, dependable, and just what you want on a chilly weeknight or a Sunday family dinner. Serve it for weeknight dinners, potlucks, holiday casual meals, or make thick slices for meatloaf sandwiches the next day.
I wrote this recipe so you get the best texture (not dry!), a sweet-savory glaze, and healthy swaps if you want them — all in one pan. Think of it as that hug-on-a-plate recipe you can rely on.
🧂 Ingredients (Easy Homemade Meatloaf — serves 6)
- 1 lb (450 g) lean ground beef (85% lean) — or 50/50 beef & turkey for a lighter version
- 1/2 cup plain breadcrumbs (use gluten-free if needed)
- 1/2 cup whole milk (or unsweetened almond milk)
- 1 large egg, beaten
- 3/4 cup finely chopped onion (about 1 medium)
- 1/2 cup grated carrot (optional — great for moisture & nutrition)
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried parsley or 1 tbsp fresh chopped parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for warmth)
- 2 tbsp olive oil (for sautéing onion & carrot)
Glaze:
- 1/3 cup ketchup
- 2 tbsp brown sugar or maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
Optional garnish: chopped parsley
👩🍳 Directions (Step-by-step — Easy & Clear)
- Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a small baking sheet with foil for a free-form loaf.
- Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion and grated carrot for 4–5 minutes until softened and translucent. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
- In a small bowl, soak breadcrumbs in milk for a minute until absorbed. This keeps the meatloaf tender.
- In a large bowl, combine ground beef (or beef/turkey), soaked breadcrumbs, beaten egg, cooled onion/carrot mixture, Worcestershire sauce, Dijon, parsley, salt, pepper, and smoked paprika.
- Gently mix until just combined. Tip: don’t overwork the meat — overmixing makes meatloaf dense.
- Shape the mixture into a loaf and place in your prepared loaf pan, or form into a free-form loaf on the baking sheet. Wet your hands slightly to prevent sticking.
- Mix glaze ingredients (ketchup, brown sugar/maple syrup, vinegar, Dijon) in a small bowl. Brush half the glaze over the top of the raw loaf.
- Bake at 350°F (175°C) for 50–60 minutes, or until the internal temperature reaches 160°F (71°C) for beef (use an instant-read thermometer inserted into the center).
- During the last 10 minutes of baking, brush the remaining glaze over the loaf. For a caramelized top, broil for 2–3 minutes at the end — watch closely to avoid burning.
- Let the meatloaf rest for 10–15 minutes before slicing. This keeps slices intact and juicier. Serve warm.
Total cook time: ~1 hour 10 minutes (plus 10–15 minutes resting).
💡 Tips & Variations (Healthy swaps, dietary versions, serving & storage)
- Low-carb / Keto: Replace breadcrumbs with 1/2 cup almond flour or 3/4 cup crushed pork rinds. Use a sugar-free glaze (sugar substitute or omit).
- Gluten-free: Use certified gluten-free breadcrumbs or 1/2 cup quick-cook oats (certified GF).
- Lighter / Healthy meatloaf: Use 50/50 ground turkey + lean ground beef, or all lean ground turkey. Add extra veggies (zucchini, mushrooms) to boost volume and fiber.
- Vegan meatloaf: Try a lentil-walnut loaf — mashed cooked lentils, finely chopped mushrooms, walnuts, oats, flax “egg” (1 tbsp flax + 3 tbsp water), and tomato glaze. Bake similarly at 350°F until firm.
- Moisture tip: Soaking breadcrumbs in milk prevents dryness. Adding grated carrot or a small grated zucchini helps lock in moisture.
- Don’t overmix: Mix ingredients just until combined; that keeps the loaf tender.
- Pan options: Bake free-form on a baking sheet for a crispier crust, or in a loaf pan for neater slices.
- Serving ideas: Mashed potatoes and gravy, roasted vegetables, green beans, a crisp salad, or thick slices on toasted bread for a classic meatloaf sandwich.
- Leftovers & storage: Refrigerate in an airtight container up to 4 days. Freeze sliced portions up to 3 months (wrap tightly). Reheat in a 350°F oven until warmed through, or microwave gently.
- Make-ahead: Shape the loaf and refrigerate (covered) overnight; add glaze and bake the next day.
🩺 Health & Lifestyle Tie-in (Optional)
This meatloaf can be a high-protein, nutrient-dense main when made with lean meats and added veggies — great for muscle repair and satisfying family appetites. Choosing leaner proteins and extra vegetables can lower saturated fat and increase fiber, which contributes to heart health. Small changes like these are easy ways to eat healthier consistently — and investing in your health today often reduces medical costs later, an idea worth thinking about when balancing family budgets and well-being.
❤️ Conclusion
If you make this easy, homemade, traditional meatloaf, I’d love to hear how it turned out — leave a comment or tag a photo so I can see your version! This recipe is one of those comforting classics that only gets better with small tweaks to suit your family. Happy baking and happy eating!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Homemade Meatloaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a small baking sheet with foil for a free-form loaf.
- Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion and grated carrot for 4–5 minutes until softened and translucent. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
- In a small bowl, soak breadcrumbs in milk for a minute until absorbed. This keeps the meatloaf tender.
- In a large bowl, combine ground beef (or beef/turkey), soaked breadcrumbs, beaten egg, cooled onion/carrot mixture, Worcestershire sauce, Dijon, parsley, salt, pepper, and smoked paprika.
- Gently mix until just combined. Tip: don’t overwork the meat — overmixing makes meatloaf dense.
- Shape the mixture into a loaf and place in your prepared loaf pan, or form into a free-form loaf on the baking sheet. Wet your hands slightly to prevent sticking.
- Mix glaze ingredients (ketchup, brown sugar/maple syrup, vinegar, Dijon) in a small bowl. Brush half the glaze over the top of the raw loaf.
- Bake at 350°F (175°C) for 50–60 minutes, or until the internal temperature reaches 160°F (71°C) for beef.
- During the last 10 minutes of baking, brush the remaining glaze over the loaf. For a caramelized top, broil for 2–3 minutes at the end — watch closely to avoid burning.
- Let the meatloaf rest for 10–15 minutes before slicing. This keeps slices intact and juicier.
