Easy Meatloaf (Best We've Ever Made)
- PREP 10min
- COOK 1hrs 5min
- TOTAL 1hrs 15min
We love this easy meatloaf recipe! It’s juicy, tender, and has the most delicious sweet and sticky meatloaf glaze. For ground turkey, we highly recommend our turkey meatloaf!
You Will Need
- For the Meatloaf
2 tablespoons butter
8 ounces (226 g) cremini mushrooms, trimmed and finely chopped (about 2 cups)
½ medium onion, finely chopped (about 1 cup)
1 large shallot, finely chopped
Fine sea salt
½ large red bell pepper, finely chopped (about ½ cup)
3 garlic cloves, minced (1 tablespoon)
¼ teaspoon Cajun seasoning (optional)
1 pound (450 g) ground beef, 80% to 85% lean
½ cup finely crushed saltine crackers (12 to 15 crackers)
¼ (60 ml) cup whole milk
1 large egg
1 large egg yolk
1 teaspoon Dijon or whole-grain mustard
1 teaspoon ketchup
1 teaspoon Worcestershire sauce or Pickapeppa sauce
- For the Glaze
½ cup (125 g) ketchup (try homemade ketchup)
1 teaspoon maple syrup
½ teaspoon Dijon or whole-grain mustard
1 teaspoon Worcestershire sauce or Pickapeppa sauce
Directions
1Melt the butter in a large skillet over medium heat. Add the mushrooms, cover with a lid or foil, and cook for 5 minutes. Uncover the pan and add the onion, shallot, and ¼ teaspoon of salt. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the red bell pepper, garlic, and Cajun seasoning, and cook until the bell pepper is soft, about 5 minutes more. Let the mixture cool for 10 minutes.
2In a large bowl, combine the ground beef, cooled vegetable mixture, saltine crackers, milk, egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix thoroughly until fully blended.
3Make the glaze: In a small bowl, stir together the ketchup, maple syrup, mustard, and Worcestershire sauce.
4Line a rimmed baking sheet with aluminum foil or parchment paper. Form the meat mixture into a 9-by-5-inch loaf on the prepared pan, then spread the glaze evenly over the top and down the sides. Refrigerate the loaf for about 10 minutes while the oven preheats.
5Heat the oven to 375°F (190°C). Bake the meatloaf for 45 to 55 minutes, or until an instant-read thermometer inserted into the center reaches an internal temperature of 160°F.
6Let the meatloaf rest on the counter for 10 minutes before slicing to allow the juices to redistribute. We recommend using a serrated bread knife for perfectly clean slices.
Adam and Joanne's Tips
- Leftover slices last in an airtight container in the fridge for up to 3 days. Freeze it in freezer-safe container or a freezer bag for up to 3 months. Thaw overnight and reheat in the microwave or a 350°F oven.
- Save time by using a food processor to chop the veggies quickly.
- Saltine crackers add both seasoning and a lighter texture. If substituting with breadcrumbs, add a pinch or two of extra salt to the mixture for flavor.
- The nutrition facts provided below are estimates.