The Best Meatloaf – Simply Meat Smoking

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This easy meatloaf is perfect for winter comfort meals when you want something hearty and satisfying. It’s also excellent for cookouts, weeknight dinners, and dinner parties. It’s perfect when you need a crowd-pleasing main dish that feeds many people.

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With this recipe, you don’t have to worry about dry, tasteless meatloaf – it stays incredibly moist and flavorful every time. It’s so filling, cozy, and delicious that you’ll look forward to the leftovers (hello meatloaf sandwich!). Serve it with creamy mashed potatoes and green beans for a plate of pure comfort that the whole family will love.

What You’ll Need to Cook

Ground Beef (80/20 blend):

Plain Breadcrumbs

Whole Milk

Yellow Onion

Fresh Garlic

For the Glaze: The glaze ingredients create a glossy, flavorful coating that caramelizes beautifully during baking. High-quality ketchup provides the base, while brown sugar adds sweetness and promotes browning. Apple cider vinegar brings necessary acidity to balance the sweetness, and Dijon mustard adds a subtle tang that complements the beef perfectly.

Ingredient Substitutes

Ground Turkey for Ground Beef: For a leaner option, substitute an equal amount of ground turkey, but add an extra tablespoon of olive oil to prevent dryness.

Ground turkey will have a lighter flavor and slightly different texture, requiring careful monitoring to avoid overcooking. However, the internal temperature of poultry should still reach 165°F.

Panko Breadcrumbs for Plain Breadcrumbs: Use 3/4 cup panko breadcrumbs instead of 1 cup plain breadcrumbs. Panko’s larger, airier structure creates a slightly lighter texture. Crush the panko somewhat with your hands before mixing to help it integrate better with the other ingredients.

Greek Yogurt for Milk: To replace the milk, use 1/3 cup plain Greek yogurt mixed with 2-3 tablespoons of water. This substitution adds protein and creates an incredibly moist texture while reducing fat content. The tanginess complements the other flavors beautifully.

How to Make Classic Baked Meatloaf

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350°F, which provides the ideal temperature for even cooking without drying out the exterior before the interior is fully cooked.

You don’t have to use a pan for this recipe, but if you prefer that perfect shape, you can. If you plan to use a pan, line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. The parchment paper also lets you lift the finished meatloaf cleanly for slicing.

You can also go freehand and your desired shape without a pan; remember to line your baking pan with paper or grease the tray with butter or cooking spray

Step 2: Create the Breadcrumb Base

In a large mixing bowl, combine the plain breadcrumbs with the whole milk, stirring gently to ensure all breadcrumbs are moistened evenly. Allow this mixture to sit for exactly 5 minutes—this resting period is crucial as it allows the breadcrumbs to absorb the milk and soften completely.

This creates what’s known as a panade, which will keep your meatloaf incredibly moist and tender. When properly hydrated, the mixture should look like wet sand, with no dry breadcrumbs visible.

Step 3: Combine the Meat Mixture and Shape

Add the ground beef, beaten egg, finely diced onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme to the breadcrumb mixture. Using clean hands, gently combine all ingredients until just mixed – this is perhaps the most critical step in achieving perfect texture.

Transfer the meat mixture to your prepared loaf pan, gently pressing it into shape without compacting it too firmly. Use your fingertips to press lightly, eliminating any large air pockets that could cause the meatloaf to fall apart when sliced. The surface should be relatively smooth and even, which helps the glaze adhere properly.

Step 4: Prepare the Glaze

Whisk the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until completely smooth and no sugar granules remain. The glaze should have a glossy appearance and coat the back of a spoon lightly.

This glaze adds incredible flavor and helps create that beautiful caramelized exterior that makes meatloaf so visually appealing. The acidity from the vinegar helps balance the sweetness while tenderizing the surface of the meat.

Step 5: Baking

Using a pastry brush or the back of a spoon, brush half of the prepared glaze evenly over the top surface of the shaped meatloaf. Place the pan in the preheated oven and bake for exactly 45 minutes.

During this time, the meatloaf will begin to set, and the glaze will start caramelizing. Avoid opening the oven door frequently, as this can cause temperature fluctuations that affect cooking time and texture.

Step 6: Final Glaze and Finish Baking

After 45 minutes, remove the meatloaf from the oven and brush the remaining glaze over the surface. The first application should have caramelized nicely, providing a base for the second layer.

Return to the oven and continue baking for 30 minutes, or until an instant-read thermometer inserted into the center reads exactly 160°F. The surface should be beautifully browned and slightly firm to the touch.

Step 7: Rest and Serve

Remove the finished meatloaf from the oven and allow it to rest in the pan for exactly 10 minutes before attempting to slice. This resting period allows the juices to redistribute throughout the meat and helps the meatloaf hold together when cut.

Use the parchment paper to lift the meatloaf from the pan, then slice it into thick portions using a sharp knife. Serve immediately while hot for the best texture and flavor.

How To Store Leftovers and Reheat

Allow the meatloaf to cool completely at room temperature for 2 hours before refrigerating. This prevents condensation from forming inside storage containers, making the exterior soggy. Once cooled, wrap individual slices tightly in plastic wrap or store the entire loaf in an airtight container.

Properly stored baked meatloaf will maintain its quality in the refrigerator for up to 4 days, while frozen meatloaf maintains its best quality for up to 3 months.

To reheat refrigerated slices, preheat your oven to 350°F and place slices on a baking sheet. Cover loosely with foil to prevent drying, and heat for 15-20 minutes until warmed through.

Alternatively, microwave individual slices on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating.

What To Serve With Meatloaf

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Baked Meatloaf

Charlie

This traditional baked meatloaf delivers incredible comfort food satisfaction with its tender, juicy interior and caramelized glaze exterior. Ground beef combines with savory seasonings and breadcrumbs to create the perfect family dinner centerpiece that’s both nostalgic and satisfying.

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Dinner, lunch, main, Main Course

Cuisine American, Barbecue, dinner

Servings 8 serves

Calories 285 kcal

For the Meatloaf

• 2 lbs ground beef 80/20 blend
• 1 cup plain breadcrumbs
• 1 large egg beaten
• 1/2 cup whole milk
• 1 medium onion finely diced
• 2 cloves garlic minced
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

For the Glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

• Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper.

• In a large bowl, combine breadcrumbs and milk, letting mixture sit for 5 minutes to soften.

• Add ground beef, beaten egg, diced onion, garlic, Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture.

• Gently mix ingredients with your hands until just combined, avoiding overmixing.

• Shape mixture into the prepared loaf pan, pressing gently to eliminate air pockets.

• Whisk together glaze ingredients in a small bowl until smooth.

• Brush half the glaze over the top of the meatloaf.

• Bake for 45 minutes, then brush with remaining glaze and continue baking for 30 minutes until internal temperature reaches 160°F.

• Let rest for 10 minutes before slicing and serving.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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