The GüdDish Meatloaf

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Meatloaf. The GüdDish.

Serves 6–8 · 20–25 min prep · 75–90 min total · Pull at 160°F, then rest 10 min · 7 steps

Ingredients

Ingredients for Meatloaf
  • 2 lb ground beef (80 to 85% lean), or 1 1/2 lb beef + 1/2 lb ground pork
  • 2 large eggs
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 cup whole milk
  • 3/4 cup breadcrumbs or crushed saltine crackers
  • 2 tablespoons brown sugar
  • 2/3 cup ketchup, divided (save 2 tablespoons for the glaze)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons kosher salt

What the best recipes taught us

  • Soak the breadcrumbs in milk. The soaked crumbs hold moisture, and that is what keeps the loaf tender.
  • Cook the onion first, then cool it. Soft onion melts into the loaf, and cooling it keeps the eggs from scrambling when you mix.

Method

  1. 1

    Heat the oven to 350°F.

  2. 2
    Onion and garlic softening in a skillet
    1tbsolive oil
    1yellow onion, finely chopped
    3garlic cloves, minced

    Heat the olive oil in a skillet over medium heat.

    Add the finely chopped onion to the skillet.

    Cook, stirring often, until soft and lightly golden, 5 to 7 minutes.

    Stir in the minced garlic for the last 30 to 60 seconds so it turns fragrant without browning.

    Scrape the onion mixture onto a plate and cool a few minutes so the heat does not scramble the eggs when you mix.

  3. 3
    Breadcrumbs soaked with milk, eggs, and ketchup
    3/4cbreadcrumbs
    1/2cwhole milk
    2 largeeggs
    1/2cketchup
    1tbsWorcestershire sauce
    11/2tspkosher salt
    1tspground black pepper

    In a large bowl, stir the breadcrumbs or crushed saltine crackers with the milk until the crumbs are evenly wet.

    Let them sit 1 to 2 minutes.

    Whisk in the eggs, about 1/2 cup of the ketchup (keep 2 tablespoons aside for the glaze), the Worcestershire sauce, the salt, the black pepper, and the cooled onion mixture until the bowl looks even.

    This wet base seasons every bite before the beef goes in.

  4. 4
    Raw ground beef mixed in a bowl
    2lbsbeef

    Add the ground beef to the bowl (or the beef and pork blend from the list).

    Mix with your hands just until the meat and wet mix look even.

    Stop as soon as you no longer see dry streaks.

    Overmixing packs the loaf tight and dry.

  5. 5
    Meatloaf shaped on a bare baking sheet
    2tbsketchup
    2tbsbrown sugar

    Turn the meat onto a baking sheet and shape a loaf about 8 to 9 inches long, 4 inches wide, and about 3 inches tall.

    Smooth cracks so the loaf does not split open while it bakes.

    Stir the reserved 2 tablespoons ketchup with the brown sugar until smooth.

    Before the loaf goes in the oven, brush about half of this glaze over the top and sides.

    Keep the other half of the glaze cold for the second pass after 40 minutes of baking.

  6. 6
    Baked meatloaf with set glaze on a bare sheet
    ketchup

    Bake the loaf uncovered on the sheet for 40 minutes.

    Pull the pan out and brush on the remaining half of the glaze from step 5.

    That is the second glaze pass, not a new batch.

    Return to the oven and bake until the center reaches 160°F on a thermometer, usually 15 to 25 minutes more (about 55 to 65 minutes total for a 2 lb freeform loaf).

    If fat pools on the sheet, spoon it off once near the end so the glaze stays sticky, not greasy.

    Do not wait for the clock alone. Temperature is the finish line.

  7. 7

    Rest the meatloaf on the sheet for 10 minutes so the juices settle and the loaf firms enough to cut cleanly.

    Transfer to a board, cut thick slices, and serve warm.