Name: Best Meatloaf I’ve Ever Made Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pound ground beef, 80% to 85% lean (450g); 2 tablespoons butter (28g); 2 cups finely chopped cremini mushrooms, 8 ounces; 1 cup finely chopped onion, 1/2 medium onion; 1 large shallot, finely chopped; 1/2 cup finely chopped red bell pepper; 3 cloves garlic, minced, 1 tablespoon; 1/4 teaspoon Cajun seasoning, optional; 1/2 cup finely crushed saltine crackers, 12 to 15 crackers; 1/4 cup milk (60ml); 1 large egg; 1 egg yolk; 1 teaspoon mustard, whole-grain or Dijon; 1 teaspoon ketchup; 1 teaspoon Worcestershire sauce or Pickapeppa sauce; 1/2 cup ketchup, try homemade ketchup (125g); 1 teaspoon maple syrup; 1/2 teaspoon mustard, whole-grain or Dijon; 1 teaspoon Worcestershire sauce or Pickapeppa sauce

Ingredients

1 pound ground beef, 80% to 85% lean (450g)

2 tablespoons butter (28g)

2 cups finely chopped cremini mushrooms (8 ounces)

1 cup finely chopped onion (1/2 medium onion)

1 large shallot, finely chopped

1/2 cup finely chopped red bell pepper

3 cloves garlic, minced (1 tablespoon)

1/4 teaspoon Cajun seasoning (optional)

1/2 cup finely crushed saltine crackers (12 to 15 crackers)

1/4 cup milk (60ml)

1 large egg

1 egg yolk

1 teaspoon mustard, whole-grain or Dijon

1 teaspoon ketchup

1 teaspoon Worcestershire sauce or Pickapeppa sauce

Meatloaf Glaze

1/2 cup ketchup (125g)

1 teaspoon maple syrup

1/2 teaspoon mustard, whole-grain or Dijon

1 teaspoon Worcestershire sauce or Pickapeppa sauce

Instructions

Step 1: Melt the butter in a skillet over medium heat. Add the mushrooms, cover, and cook for 5 minutes. Uncover, add onion, shallot, and 1/4 teaspoon salt, then cook, stirring occasionally, until softened (5 to 10 minutes).

Step 2: Add the red bell pepper, garlic, and Cajun seasoning. Cook until the bell pepper softens, about 5 minutes. Remove from heat and let the mixture cool for 10 minutes.

Step 3: In a large bowl, combine the ground beef, cooled veggie mixture, crushed saltine crackers, milk, egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix thoroughly until well blended.

Step 4: In a small bowl, stir together the ketchup, maple syrup, mustard, and Worcestershire sauce to make the glaze.

Step 5: Line a rimmed baking sheet with foil or parchment paper. Shape the meat mixture into a 9-by-5-inch loaf and place it on the sheet. Spread the glaze evenly over the top. For a firmer loaf that holds shape, refrigerate for 5 to 10 minutes while preheating the oven.

Step 6: Preheat the oven to 375°F (190°C). Bake the meatloaf for 45 to 55 minutes, or until an instant-read thermometer registers 160°F. Let rest on the counter for 10 minutes before slicing. Use a serrated bread knife for clean slices.

Tips & Variations

Use a food processor to chop the vegetables quickly and save prep time.

Saltine crackers add flavor and a lighter texture; if substituting with breadcrumbs, add extra salt to taste.

Make the meatloaf ahead by shaping it and refrigerating unbaked (without glaze) for up to 24 hours; prepare the glaze separately and apply before baking.

Freeze the uncooked meatloaf formed on a foil-lined tray without glaze for up to 3 months; thaw overnight in the fridge before glazing and baking.

FAQs

Can I use ground turkey instead of ground beef?

Yes, ground turkey works well for a lighter meatloaf. For the best results, try a recipe specifically designed for turkey meatloaf to balance moisture and flavor.

How do I know when the meatloaf is fully cooked?

Use an instant-read thermometer to check the internal temperature, which should reach 160°F (71°C) for safety and optimal texture. Cooking times may vary slightly depending on your oven and loaf size.