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Meatloaf
Meatloaf is a baked American dish that combines seasoned ground meat with binders and aromatics, formed into a loaf and typically finished with a ketchup-based glaze.
Quick facts
Core identity, dietary fit, and storage ranges in a scannable reference table.
| Origin | United States, 19th century |
|---|---|
| Base | Ground beef |
| Primary ingredients | ground beef, breadcrumbs, egg, onion, ketchup, Worcestershire sauce, salt, black pepper |
| Flavor profile | savory, mildly sweet, umami-rich |
| Color | Brown exterior with a red-orange glaze |
| Consistency | Thick; dense, sliceable loaf |
| Refrigerator shelf life | 4 days |
| Freezer shelf life | 3 months |
| Vegan | No |
| Gluten-free | Depends on the recipe or product |
| Dairy-free | Depends on the recipe or product |
Dietary note
Recipes and labels vary
Check ingredient labels and individual dietary requirements; homemade and packaged versions can differ.
How it’s made
Ground beef is combined with breadcrumbs, egg, diced onion, Worcestershire sauce, and seasonings, then formed into a loaf. A ketchup-based glaze is spread on top before baking at 350°F until the internal temperature reaches 160°F.
Meatloaf recipe
Ground beef is combined with breadcrumbs, egg, diced onion, Worcestershire sauce, and seasonings, then formed into a loaf. A ketchup-based glaze is spread on top before baking at 350°F until the internal temperature reaches 160°F.
Ingredients
- 2 lbs ground beef (80/20)
- 1/2 cup plain breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/2 cup yellow onion, finely diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Method
- Preheat oven to 350°F. Line a rimmed baking sheet or loaf pan with foil.
- Combine breadcrumbs and milk in a large bowl; let soak for 2 minutes.
- Add ground beef, egg, onion, Worcestershire sauce, garlic powder, salt, and pepper to the bowl. Mix until just combined; do not overwork.
- Shape the mixture into a 9-by-4-inch loaf on the prepared pan.
- Stir together ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
- Spread half the glaze over the top of the loaf.
- Bake for 45 minutes, then spread the remaining glaze over the loaf.
- Continue baking until an instant-read thermometer inserted in the center reads 160°F, about 15 more minutes.
- Rest for 10 minutes before slicing and serving.
Common uses
Practical applications with the role this sauce plays in each dish.
Use 01
Main course
Sliced and served as a weeknight dinner alongside mashed potatoes and vegetables.
Use 02
Sandwiches
Cold or reheated slices layered on bread with mustard or ketchup for a hearty sandwich.
Use 03
Meal prep
Prepared in advance and portioned for refrigerated or frozen weekday lunches and dinners.
Use 04
Comfort food centerpiece
Served as a casual family-style dish at gatherings, often with gravy or extra glaze.
Use 05
Stuffed variation
Layered with hard-boiled eggs, cheese, or vegetables before baking for added texture.
Use 06
Slider filling
Sliced thin and served on small rolls with sauce for appetizer portions.
Use 07
Hash base
Diced leftover meatloaf pan-fried with potatoes and onions for a breakfast or brunch hash.
Pairings
Pairing ideas grouped by food role for quick comparison.
Proteins
- hard-boiled egg (stuffed inside)
- bacon wrap
- Italian sausage blend
Vegetables
- roasted green beans
- glazed carrots
- creamed corn
- steamed broccoli
Carbs
- mashed potatoes
- white sandwich bread
- dinner rolls
- egg noodles
Meatloaf substitutes
Starting ratios, best uses, and the main functional tradeoff for each alternative.
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Ground turkey | 1:1 | Lower-fat version | Leaner; add extra moisture such as grated zucchini to prevent dryness. |
| Ground pork blend | 1:1 | Richer flavor | Adds fat and sweetness; commonly mixed half-and-half with beef. |
| Rolled oats (for breadcrumbs) | 1:1 | Gluten-sensitive preparations | Use certified gluten-free oats; texture will be slightly coarser. |
| Flax egg (for egg binder) | 1:1 | Egg-free preparation | Mix 1 tablespoon ground flaxseed with 3 tablespoons water; rest 5 minutes before using. |
| Tomato paste glaze | varies | Lower-sugar topping | Replaces ketchup glaze; thin with vinegar and season to taste. |
Storage
Keep time and temperature guidance visible, and discard sauce when spoilage signs appear.
Refrigerator
Cool completely, then wrap tightly or store in an airtight container. Refrigerate within 2 hours of baking. Consume within 4 days. Reheat slices to 165°F before serving.
Freezer
Wrap individual slices or the whole loaf tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Signs of spoilage
Off or sour odor, slimy surface texture, visible mold, or discoloration indicate spoilage. Discard without tasting.
Meatloaf FAQ
Short, self-contained answers to common questions.
What internal temperature should meatloaf reach?
Meatloaf made with ground beef should reach an internal temperature of 160°F, measured by an instant-read thermometer inserted into the center. Ground poultry blends require 165°F. Rest the loaf 10 minutes before slicing.
Why does meatloaf fall apart when sliced?
Meatloaf falls apart when it lacks sufficient binder. Ensure the recipe includes egg and a soaked starch such as breadcrumbs or oats. Overmixing can also weaken the structure. Resting the loaf before slicing helps it hold together.
Can meatloaf be made ahead of time?
Yes. The raw mixture can be shaped, covered, and refrigerated up to 24 hours before baking. Baked meatloaf keeps in the refrigerator for up to 4 days or in the freezer for up to 3 months.
What can be used instead of ketchup in the glaze?
Tomato paste thinned with vinegar, barbecue sauce, or a mixture of brown sugar and crushed tomatoes all work as glaze alternatives. Each changes the flavor profile slightly but provides a caramelized topping during baking.
Is meatloaf gluten-free?
Standard meatloaf is not gluten-free because it contains breadcrumbs. It can be made gluten-free by substituting certified gluten-free oats, rice breadcrumbs, or crushed gluten-free crackers. Verify that Worcestershire sauce and other condiments are also gluten-free.