Easy Homemade Meatloaf
Moist, delicious, and so easy to make, this homemade meatloaf is nutrient-dense and a family favorite recipe. Flavored with basil, thyme, garlic, and onion, it can be paired with a variety of different side dishes, and is easily rewarmed for a quick meal.
Ingredients
- 2 cups ground beef
- 2 large eggs
- ½ cup whole milk
- 1 ½ cups bread crumbs
- ⅓ cup ketchup
- ½ cup onion finely chopped
- 1 tsp dried basil
- 1 tsp garlic granules
- 1 tsp onion granules
- scant ⅛ tsp dried thyme
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350 degrees, and prepare a 9x13 inch baking dish or a baking sheet with cooking spray.
- Combine the milk, eggs, and breadcrumbs and mix well. Allow this mixture to sit for 10 minutes.
- Add the finely chopped onions, 1/3 cup of ketchup, basil, garlic granules, onion granules, thyme, salt, and pepper, and combine well.
- Break up the ground beef into small chunks as you add it to the mixture, and then use your hands to mix everything together. Do not overmix, but do make sure there are no chunks of ground beef.
- Shape the meatloaf mixture into a loaf shape in the center of the pan, and bake until the internal temperature reaches 160 degrees Fahrenheit, about 55 minutes - 1 hour 15 minutes.
- Remove the meatloaf from the oven and allow it to rest for 10-15 minutes before slicing and serving. Enjoy!
Notes
- Break up your ground beef – As you add the ground beef to the bread crumb mixture, break it up into small bits. This helps it mix more thoroughly without overmixing the meatloaf mixture.
- Allow the breadcrumbs to soak – Allowing the breadcrumbs to soak in the milk and eggs softens the breadcrumbs, creating better texture.
- Don’t overmix – Overmixing the meatloaf mixture can yield a dense loaf.
- Use a 9×13 inch baking dish – Using a 9×13 inch baking dish allow the meatloaf to “breathe” as it bakes, avoiding a soggy meatloaf (like you might get in a loaf pan).
- Allow the meatloaf to rest – Allowing the meatloaf to rest for 10-15 minutes before slicing helps the temperature of the meat to stabilize and the juices to distribute evenly throughout the loaf.