Homemade Meatloaf Recipe
Learn how to make the best homemade meatloaf recipe with just 15 minutes of prep time for a slightly lighter comfort food that’s always flavorful and moist!
Servings: 8 servings
Calories: 283kcal
Cost: $10.00
Equipment
Ingredients
Meatloaf
- 1 lb ground turkey
- 1 lb ground beef
- 1/2 onion, grated or very finely diced
- 2 eggs
- 1 cup crushed crackers or panko breadcrumbs (see notes)
- ¼ cup milk
- ¼ cup ketchup
- 1 Tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Glaze
- 1/2 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar or golden monk fruit sweetener
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 350F. Lightly spray a meatloaf pan or a 9x5-inch pan with nonstick cooking spray. Set aside. (Place a sheet pan or aluminum foil on the oven rack below the pan of meatloaf to catch any drips.)
- In a large mixing bowl, mix together the onion, eggs, crushed crackers, milk, ketchup, Italian seasoning, salt and ground black pepper until combined.1/2 onion, grated or very finely diced, 2 eggs, 1 cup crushed crackers or panko breadcrumbs (see notes), ¼ cup milk, ¼ cup ketchup, 1 Tablespoon Italian seasoning, 1/2 teaspoon ground black pepper, 1 teaspoon sea salt
- Add in the ground meat and mix until just combined.1 lb ground turkey, 1 lb ground beef
- Press the meatloaf into the greased pan.
- Bake the meatloaf for 1 hour. While the meatloaf bakes, whisk together the glaze ingredients.1/2 cup ketchup, 1 Tablespoon Worcestershire sauce, 1 Tablespoon brown sugar or golden monk fruit sweetener, 1 teaspoon Dijon mustard
- After 1 hour, remove the meatloaf and spread the glaze on top. Bake for another 15-30 minutes or until the internal temperature of the meatloaf reaches 165F (see notes).
- Remove the meatloaf from the oven and let it rest for 15 minutes before slicing and serving.
- Store leftovers in the fridge for up to 4 days or freeze in individual portions in the freezer for up to 6 months.
Notes
Substitute Tips - 22-24 Ritz crackers (butter rounds) can be substituted with 24 Saltines or 1 cup panko breadcrumbs. For picky eaters, grate the onion. Otherwise, finely dice before adding to the meatloaf.
Baking Tips - We prefer to use a meatloaf pan and bake times are based on this particular pan. Forming into a loaf and baking on a baking sheet or 9x5 pan may take longer to bake. Using a digital meat thermometer helps determine when the meatloaf is done.
Serving Tips - Resting the meatloaf is very important to let the juices reabsorb into the meat to keep the meatloaf moist.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 14.1g | Protein: 24.3g | Fat: 13.4g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 123.8mg | Sodium: 467.4mg | Potassium: 88.2mg | Fiber: 0.1g | Sugar: 8.3g | Vitamin A: 10.6IU | Vitamin C: 3.4mg | Calcium: 5.5mg | Iron: 0.1mg
