Hamdi Saidani This delicious meatloaf recipe by Joanna Gaines is a comforting, family-friendly meal that’s quick to prepare and packed with flavor. Perfect for a weeknight dinner, it uses simple, everyday ingredients like breadcrumbs, ketchup, and ground beef. The sweet and tangy sauce topping adds a mouthwatering finish, making it a hearty dish everyone will love!
Recipe Ingredients:
- ½ medium onion diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian bread crumbs or seasoned breadcrumbs
- 2 pounds lean ground beef
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper
Meatloaf Sauce
- ½ cup chili sauce see note
- ½ cup ketchup
- 2 tablespoons brown sugar optional
How To Make Meatloaf Recipe?
- Preheat the oven: Preheat to 180°C / 350°F. Line a rimmed baking tray with aluminum foil and lightly spray with cooking spray.
- Cook the onions: In a small pan, sauté the diced onion in butter over medium-low heat until softened. Let the onions cool completely.
- Combine wet ingredients: In a medium bowl, whisk together the eggs, milk, and breadcrumbs. Let the mixture sit for 5–10 minutes to absorb.
- Mix the meatloaf: Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, salt, and pepper to the bowl. Mix gently until just combined.
- Shape and bake: Shape the mixture into an 8 x 4 inch (20 x 10 cm) loaf on the prepared baking tray. Bake for 40 minutes.
- Make the sauce: While the meatloaf bakes, mix together the chili sauce, ketchup, and brown sugar (if using).
- Glaze and finish baking: Spread the sauce over the meatloaf and bake for another 10–15 minutes, or until the internal temperature reaches 70°C / 160°F. For a caramelized finish, broil the meatloaf for 1–2 minutes if desired.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving.
Recipe Tips:
- Don’t skip cooking the onions: Cooking the onions in butter before adding them to the meatloaf helps release their natural sweetness and prevents them from tasting raw in the finished dish.
- Let the breadcrumb mixture rest: Soaking the breadcrumbs in milk and eggs for a few minutes ensures a moist and tender meatloaf texture.
- Mix gently: Overmixing the ingredients can make the meatloaf dense and tough. Combine everything just until the ingredients are evenly distributed.
- Use a baking tray, not a loaf pan: Shaping the meatloaf by hand on a tray allows for better caramelization on the outside and prevents it from becoming soggy.
- Check the temperature: Use a meat thermometer to make sure the internal temperature reaches 70°C / 160°F, ensuring it’s cooked through without drying out.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover meatloaf cool to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3–4 days.
- Freeze: Allow the meatloaf to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil or placing it in a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheat: Preheat the air fryer to 160°C / 320°F. Place slices of meatloaf in the basket and heat for 3–5 minutes, ensuring they are evenly warmed and slightly crispy on the edges.
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Joanna Gaines Meatloaf Recipe
Description
This delicious meatloaf recipe by Joanna Gaines is a comforting, family-friendly meal that’s quick to prepare and packed with flavor. Perfect for a weeknight dinner, it uses simple, everyday ingredients like breadcrumbs, ketchup, and ground beef. The sweet and tangy sauce topping adds a mouthwatering finish, making it a hearty dish everyone will love!
Ingredients
Meatloaf Sauce
Instructions
- Preheat the oven: Preheat to 180°C / 350°F. Line a rimmed baking tray with aluminum foil and lightly spray with cooking spray.
- Cook the onions: In a small pan, sauté the diced onion in butter over medium-low heat until softened. Let the onions cool completely.
- Combine wet ingredients: In a medium bowl, whisk together the eggs, milk, and breadcrumbs. Let the mixture sit for 5–10 minutes to absorb.
- Mix the meatloaf: Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, salt, and pepper to the bowl. Mix gently until just combined.
- Shape and bake: Shape the mixture into an 8 x 4 inch (20 x 10 cm) loaf on the prepared baking tray. Bake for 40 minutes.
- Make the sauce: While the meatloaf bakes, mix together the chili sauce, ketchup, and brown sugar (if using).
- Glaze and finish baking: Spread the sauce over the meatloaf and bake for another 10–15 minutes, or until the internal temperature reaches 70°C / 160°F. For a caramelized finish, broil the meatloaf for 1–2 minutes if desired.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- Don’t skip cooking the onions: Cooking the onions in butter before adding them to the meatloaf helps release their natural sweetness and prevents them from tasting raw in the finished dish.
- Let the breadcrumb mixture rest: Soaking the breadcrumbs in milk and eggs for a few minutes ensures a moist and tender meatloaf texture.
- Mix gently: Overmixing the ingredients can make the meatloaf dense and tough. Combine everything just until the ingredients are evenly distributed.
- Use a baking tray, not a loaf pan: Shaping the meatloaf by hand on a tray allows for better caramelization on the outside and prevents it from becoming soggy.
- Check the temperature: Use a meat thermometer to make sure the internal temperature reaches 70°C / 160°F, ensuring it’s cooked through without drying out.
Joanna Gaines Meatloaf Recipe
