Juicy Oven-Baked Meatloaf Recipe (Easy & Family Favorite)
Ingredients
Method
🔹 Step 1: Prepare the Mixture
In a large mixing bowl, crack 1 egg.Add milk and whisk lightly.Add breadcrumbs/crackers/oats and mix.Add minced meat (do not overmix; gentle mixing keeps it tender).Add all seasonings:salt, black pepper, onion powder, Italian seasoning.Add garlic, green chili, onion, red & green bell peppers.Add ½ cup ketchup.Mix gently by hand or spoon—do not overwork the mixture.🔹 Step 2: Shape & Bake
Preheat oven to 180°C (350°F).Grease a loaf pan or baking dish.Transfer the mixture and shape evenly.Bake for 50 minutes.(If cooking on stovetop: cook on medium heat first, then medium-low until done.)🔹 Step 3: Prepare the Glaze
In a bowl, mix:½ cup ketchup1 tsp mustard pasteOptional lemon juiceMix well.🔹 Step 4: Final Bake
After 50 minutes, remove meatloaf.Brush the glaze generously on top.Return to oven and bake for 15 more minutes.
Notes
🍽️ Serving Suggestions
- Slice once slightly cooled
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Serve with:
- Mashed potatoes
- Boiled vegetables or green beans
- Dinner rolls or bread
- Also great for sandwiches
✅ Tips
- Don’t overmix—this keeps the meatloaf soft and juicy
- You can customize veggies based on what you have
- Perfect make-ahead family dish
How Do You Keep Meatloaf Juicy and Not Dry?
To keep meatloaf juicy, use moisture-rich ingredients like eggs, milk, and vegetables such as onions or peppers. Avoid overmixing the meat, as that makes it dense and dry. Baking at the correct temperature and adding a glaze also helps seal in moisture.
Can I Make Meatloaf Without Breadcrumbs or Eggs?
Yes, meatloaf can be made without breadcrumbs or eggs. You can substitute breadcrumbs with oats, crushed crackers, or soaked bread, and replace eggs with mashed potatoes, yogurt, or flaxseed mixed with water. These alternatives help bind the meat while keeping it moist.
How Long Should Meatloaf Cook in the Oven at 350°F?
Meatloaf should cook at 350°F (180°C) for about 60 to 75 minutes, depending on its size and thickness. It is fully cooked when the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for chicken.
Can I Freeze Meatloaf Before or After Baking?
Yes, you can freeze meatloaf either before or after baking. Unbaked meatloaf can be frozen for up to 3 months, while baked meatloaf should be cooled completely before freezing. Always thaw in the refrigerator before reheating or cooking.
Why Does My Meatloaf Fall Apart After Baking?
Meatloaf usually falls apart when there isn’t enough binder or moisture. Adding eggs, breadcrumbs (or substitutes), and milk helps hold it together. Letting the meatloaf rest for 5–10 minutes after baking also allows it to firm up before slicing.
Can I Make Meatloaf with Chicken Instead of Beef?
Yes, ground chicken works well as a substitute for beef. Since chicken is leaner, adding extra moisture like milk, grated vegetables, or a little oil helps prevent dryness. Always cook chicken meatloaf to an internal temperature of 165°F (74°C).
What Can I Use Instead of Ketchup on Meatloaf?
If you don’t like ketchup, you can use barbecue sauce, tomato sauce, marinara, honey mustard, or even a glaze made from chili sauce and brown sugar. These alternatives add flavor while keeping the meatloaf moist and delicious.
