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Meatloaf, Irresistibly Juicy

meatloaf
meatloaf

Irresistibly Juicy Meatloaf: A Cozy Kitchen Essential

meatloaf
meatloaf

There’s something timeless about slicing into a warm, tender meatloaf fresh from the oven. My favorite version? boldly seasoned, ultra-moist, and covered in a sticky, caramelized glaze that makes each bite sing with flavor.

I swear, despite its humble appearance, this meatloaf never fails to impress. It’s the kind of dish that feels like a warm kitchen hug: so comforting, yet complex enough to feel like a special occasion. Grate the onion, allowing its juices to naturally sweeten and soften the loaf, and use of beef bouillon granules instead of plain salt for added depth.

This recipe skips the fuss and delivers maximum flavor with minimal effort and ingredients, perfect for busy weeknights or relaxed Sunday dinners. Leftovers? Even better. Slathered on crusty bread or next to buttery mashed potatoes, it transforms into a sandwich worth waking for.

Whether you’re feeding kids, impressing dinner guests, or just craving that nostalgic home-cooked feeling, this meatloaf hits every note: savory, juicy, and meltingly tender. If you bake just one meatloaf this year, let this be the one.

meatloaf ingredients
meatloaf ingredients
Irresistibly Juicy Meatloaf
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Irresistibly Juicy Meatloaf

Recipe by Cindy
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 1 cup panko breadcrumbs

  • 1 large onion, grated

  • 2 lb / 1 kg ground beef (ideally not too lean)

  • 2 eggs

  • 3 garlic cloves, minced

  • 1 tsp Worcestershire sauce

  • ¼ cup tomato ketchup

  • ¼ cup chopped parsley (or 2 tsp dried parsley/basil)

  • 1 tsp dried thyme

  • 2 beef bouillon cubes, crumbled (or 2 tsp beef powder)

  • 1 tsp black pepper

Directions

  • Preheat oven to 180 °C (350 °F). Line a loaf pan (optional for easy removal).
  • In a large bowl, combine breadcrumbs, grated onion, ground beef, eggs, garlic, Worcestershire sauce, ketchup, parsley, thyme, bouillon granules, and pepper.
  • Gently mix until just combined, avoid overmixing to keep the loaf tender.
  • Shape into a loaf and place into your prepared pan.
  • Bake for 1 hour 15 minutes, or until a meat thermometer reads 160 °F (71 °C). Optionally, brush with extra ketchup during the last 10 minutes for a glossy finish.
  • Let rest for 10 minutes before slicing, this ensures juicy, clean slices.

Cooking Tips

  • Grate, don’t chop the onion—this releases moisture and sweet flavor evenly throughout the loaf.
  • Don’t overmix. Mix until just combined. Overworking the meat will lead to a dense, dry loaf.
  • Let it rest. A brief 10-minute rest after baking lets the juices redistribute so slices stay moist when cut.
  • Glaze for shine. Brushing the top with ketchup during the last minutes of baking adds a pretty, flavorful gloss.
  • Upgrade the moisture. For extra tenderness, substitute ¼ cup of the breadcrumbs with milk-soaked bread or add a spoonful of Greek yogurt.

Note: For more informations on nutrition, visit the website: nutrition.gov