The Best Meatloaf Recipe Ever
Tender, juicy meatloaf with a shiny sweet-savory ketchup glaze—made 100% halal with certified halal Worcestershire (or a soy + pomegranate molasses swap). Pantry staples, big flavor, and perfect leftovers for sandwiches or meal prep.
Ingredients
- 2 lbs ground beef (80/20, halal certified)
- 1 cup plain breadcrumbs
- 1/2 cup milk (dairy or unsweetened oat)
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons halal Worcestershire sauce (or 2 tbsp low-sodium soy sauce + 1 tsp pomegranate molasses)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup ketchup (for glaze)
- 2 tablespoons brown sugar (for glaze)
- 1 tablespoon yellow mustard or wine-free Dijon (optional, for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil (or grease a loaf pan).
- In a small bowl, combine breadcrumbs and milk. Let soak 3–5 minutes to form a soft panade.
- In a large bowl, mix ground beef, eggs, onion, garlic, halal Worcestershire (or soy + pomegranate molasses), salt, and pepper just until combined.
- Add the soaked breadcrumb mixture and gently fold in until evenly distributed. Do not overmix.
- Transfer the mixture to the prepared sheet and shape into a 9×5-inch loaf (or press gently into the loaf pan).
- Whisk ketchup, brown sugar, and mustard in a small bowl. Brush half the glaze over the loaf.
- Bake for 45 minutes. Brush the remaining glaze over the top and sides.
- Continue baking 15–20 minutes more, until the internal temperature reaches 160°F (70°C).
- Rest the meatloaf for 10 minutes, then slice and serve. Refrigerate leftovers up to 4 days or freeze slices up to 3 months.
Nutrition
Serving: 1peopleCalories: 370kcalCarbohydrates: 14gProtein: 28gFat: 22gSaturated Fat: 8gSodium: 640mgFiber: 1gSugar: 6g
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