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Homemade Meatloaf

A comforting and healthy meatloaf recipe, perfect for weeknight dinners or family gatherings, featuring a sweet-savory glaze and optional healthy swaps.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. In a small bowl, soak breadcrumbs in milk for a minute until absorbed. This keeps the meatloaf tender.
  4. 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.
  5. Gently mix until just combined. Tip: don’t overwork the meat — overmixing makes meatloaf dense.
  6. 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.
Cooking
  1. 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.
  2. Bake at 350°F (175°C) for 50–60 minutes, or until the internal temperature reaches 160°F (71°C) for beef.
  3. 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.
  4. Let the meatloaf rest for 10–15 minutes before slicing. This keeps slices intact and juicier.

Notes

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. For serving, pair with mashed potatoes and gravy, roasted vegetables, or a crisp salad. Refrigerate leftovers in an airtight container for up to 4 days, or freeze sliced portions for up to 3 months.