This moist, homemade meatloaf recipe is old fashioned comfort food. The sweet, tangy glaze is the secret! 5 minutes prep time and it freezes well, too!
Add the remaining ingredients to a large bowl and mix gently until completely mixed.
Press half of the mixture into each loaf pan.
Bake for 1 hour.
About 15 minutes before the meat loaves are done brush the glaze OR about ¼ cup catsup on the top of each if desired. Return to the oven.
When loaves are done (160F in center) remove from oven and let stand for 10 minutes before serving.
Glaze
Mix all ingredients until smooth.
Video
Notes
Here is table of times and temps for homemade meatloaf-
325
65-75 minutes
350
60 -70 minutes
375
55-65 minutes
400
45-55 minutes
It freezes well for 5-6 months baked or unbaked. Let thaw overnight before warming up or bakingExpert Tip:Saute the onion and peppers before mixing them into the meatloaf mixture. It gives a little more flavor.
Be sure not to overwork the meat mixture or pack it together too hard! It will make it tough
BUT makes sure that ingredients are mixed in very well.
I prefer 90/10 ground beef for a leaner meatloaf. You can use 80/20 or 85/15 if you prefer.
You can use all ground beef or any ground meat (ground pork, ground turkey, ground venison, ground lamb, ground chicken...) - you could even use a mixture.
Italian seasoned breadcrumbs are fabulous in this easy meatloaf recipe!
If you don't saute the onions and peppers just make sure you chop them small so they cook all the way through.
If you'd like crispy edges form the meat mixture into a loaf on a rimmed baking sheet rather than baking it in a loaf pan.
Use different types of canned, diced tomatoes to add different flavors. Try Ro*Tel with chiles, or diced tomatoes with Italian herbs, or fire roasted diced tomatoes!
Don't feel like making the glaze? Use bbq sauce or plain catsup instead (but this meatloaf glaze is really the best ever!).
Old fashioned chili sauce is a delicious glaze as well.