Easy Meatloaf Without Breadcrumbs
Serves: 6
Prep time: 15 minutes
Cook time: 55–65 minutes
Total time: About 1 hour 15 minutes
Ingredients
For the meatloaf:
- 2 lb (900 g) ground beef, preferably 80–85% lean
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- ½ cup (120 ml) milk
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley, optional
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow or Dijon mustard
Step-by-step instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly grease a loaf pan or line a baking sheet with parchment paper. A baking sheet gives the meatloaf more room for the fat to drain away.
2. Prepare the onion and garlic
Finely chop the onion and mince the garlic.
For a softer, sweeter flavor, you can sauté the onion in a little oil over medium heat for about 4–5 minutes. Let it cool slightly before adding it to the meat mixture.
3. Make the liquid mixture
In a large bowl, whisk together:
- Eggs
- Milk
- ¼ cup ketchup
- Worcestershire sauce
- Salt
- Black pepper
- Paprika
- Italian seasoning
Mix until everything is well combined.
4. Add the beef
Add the ground beef, chopped onion, garlic, and parsley to the bowl.
Using clean hands or a large spoon, gently mix everything together.
Important: Don’t overmix the meat. Mix just until the ingredients are evenly distributed. Overmixing can make the meatloaf dense and tough.
5. Shape the meatloaf
Transfer the mixture to your prepared pan or baking sheet.
Shape it into a loaf approximately 8–9 inches long and 4–5 inches wide.
If using a baking sheet, make sure the loaf is compact enough to hold its shape but don’t press it extremely tightly.
6. Make the glaze
In a small bowl, combine:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
Stir until smooth.
Spread about half of the glaze evenly over the top of the raw meatloaf. Save the rest for later.
7. Bake
Place the meatloaf in the preheated oven.
Bake at 375°F (190°C) for about 50–60 minutes.
The exact cooking time depends on the thickness and shape of your loaf.
8. Add more glaze
After about 40 minutes, carefully remove the meatloaf from the oven.
Spread the remaining glaze over the top.
Return it to the oven and continue baking.
9. Check the temperature
The safest way to know when meatloaf is done is to use a meat thermometer.
The center should reach 160°F (71°C) for ground beef.
Try not to rely only on the outside color, because the center can take longer to cook.
10. Let it rest
Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing.
This is important because it allows the juices to redistribute, making the meatloaf easier to slice and helping it stay moist.
What to serve with it
This meatloaf goes especially well with:
- Mashed potatoes
- Roasted or steamed vegetables
- Green beans
- Corn
- Macaroni and cheese
- Dinner rolls
- Simple salad
Tips for a moist meatloaf without breadcrumbs
- Don’t use extra-lean beef. Around 80–85% lean gives you better flavor and moisture.
- Don’t overmix. Mix only until everything comes together.
- Don’t skip the eggs. They help hold the loaf together.
- Milk adds moisture even though there are no breadcrumbs.
- Let it rest before cutting. Cutting immediately can cause the juices to run out.
- If the mixture seems unusually wet, let it sit for 5 minutes before shaping it.
No breadcrumbs are needed at all—the eggs, milk, and beef create a tender meatloaf while the glaze gives it a classic sweet and tangy flavor.
