What is the secret to a meatloaf that doesn't fall apart?

The secret is the combination of a binder and proper mixing. Eggs and breadcrumbs work together to hold the meat fibers in place. Additionally, letting the meatloaf rest for 10 minutes after baking allows the proteins to firm up, making it much easier to slice without it crumbling.

Can I make the world's best meatloaf recipe without milk?

Yes, if you have a dairy allergy, you can substitute the milk with beef broth or even a splash of water. The goal of the liquid is to hydrate the breadcrumbs so they stay moist during the baking process. Some people even use tomato juice for a bit of extra acidity and flavor.

Why is my meatloaf always dry?

Dry meatloaf is usually caused by using meat that is too lean or by overbaking it. Make sure you use 80/20 ground beef and use a meat thermometer to pull it out of the oven as soon as it hits 160°F. Overmixing the meat can also lead to a tough, dry texture, so keep your mixing gentle.

What can I use instead of breadcrumbs?

If you want to avoid traditional breadcrumbs in the world's best meatloaf recipe, you can use crushed crackers, quick oats, or even finely crushed pork-free pork rinds (if they suit your dietary needs). Some people also use cooked quinoa or mashed potatoes as a gluten-free binder option.

Should I cover the meatloaf with foil while it bakes?

It is usually best to bake the world's best meatloaf recipe uncovered. This allows the glaze to caramelize and the exterior to develop a nice texture. However, if you notice the top is browning too quickly before the center is cooked, you can loosely tent it with foil for the last 15 minutes of baking.

The World's Best Meatloaf Recipe: Juicy, Easy, And Flavorful

Name: The Secret to the World's Best Meatloaf Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lbs ground beef (80/20 lean); 1 cup plain breadcrumbs; 1/2 cup whole milk; 2 large eggs, lightly beaten; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/2 cup ketchup; 2 tbsp brown sugar; 1 tbsp Dijon mustard; 1 tsp sea salt; 1/2 tsp ground black pepper

Ingredients

Scale

2 lbs ground beef (80/20 lean)
1 cup plain breadcrumbs
1/2 cup whole milk
2 large eggs, lightly beaten
1 small yellow onion, finely diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tsp sea salt
1/2 tsp ground black pepper

Instructions

Step 1: Preheat Oven – Set your oven to 350°F (175°C) and lightly grease a loaf pan.
Step 2: Sauté Aromatics – Cook onions and garlic in a pan until translucent and fragrant.
Step 3: Mix Binder – Combine milk, eggs, and breadcrumbs in a large bowl and let sit for 5 minutes.
Step 4: Combine Ingredients – Add the beef, sautéed aromatics, parsley, salt, and pepper to the binder.
Step 5: Mix Gently – Use your hands to mix until just combined, taking care not to overwork the meat.
Step 6: Shape Loaf – Transfer the mixture into the prepared loaf pan and smooth the top.
Step 7: Prepare Glaze – Whisk together ketchup, brown sugar, and mustard in a small bowl.
Step 8: Apply Glaze – Spread the glaze mixture evenly over the top of the meatloaf.
Step 9: Bake Loaf – Place in the oven and bake for 60 minutes or until internal temperature reaches 160°F.
Step 10: Rest Meat – Allow the meatloaf to rest for 10 minutes before slicing to retain juices.

Notes

For the juiciest results, do not use extra-lean beef; the fat content is the secret to moisture.

Author: Mike
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American
Diet: High Protein

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 10g
Sodium: 720mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 1g
Protein: 26g
Cholesterol: 115mg

Keywords: meatloaf, comfort food, dinner, ground beef, classic recipe