Yield: 4 -6 servings
Easy Meatloaf
Easy Meatloaf is a simple and quick meatloaf using pantry stables and topped with a delicious, umami sauce.
Ingredients
For the Meatloaf:
- 2 pounds ground beef
- 1 large egg
- 1 tablespoon tomato paste, used from the can for the sauce below
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup Panko breadcrumbs, or crushed ritz crackers
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Sauce:
- 1 6 oz can tomato paste (minus 1 tablespoon used in meatloaf)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar, optional
Want to save this recipe?
Instructions
- Preheat oven to 350°F. Spray a large baking dish (I used a 9x11 casserole dish) with nonstick spray, or line with parchment paper, set aside.
- Using a large mixing bowl, mix to combine the ground beef and all the ingredients listed for the meatloaf. Shape meat into a log shape in the prepared baking dish.
- Bake for 45 minutes.
- While the meatloaf bakes, whisk to combine the remaining tomato paste, Worcestershire sauce, garlic powder, onion powder and brown sugar in a small bowl.
- Once the meatloaf has baked for 45 minutes, remove it from the oven. Add the sauce to the top of the meatloaf.
- Return meatloaf to the oven to cook for an additional 15 minutes, or until cooked through and a meat thermometer shows an internal temperature of 160°F.
- Let the meatloaf rest for 5 minutes before slicing and serving.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
- Storage: Store leftovers in the refrigerator up to 5 days. Freeze up to 3 months.
- Use panko breadcrumbs, they help bind the ground meat better than regular breadcrumbs that will get lost in the meat. If you don’t have panko breadcrumbs, a great substitute is crushed ritz crackers.
- I used a mixture of 1 pound lean ground beef (92% lean 8% fat) and 1 pound ground chuck. You could use all lean if you prefer, however it can make a dry meatloaf. I like to use a mixture to keep the meatloaf moist, but not too greasy.
- I did not cover the meatloaf while cooking.
- This recipe uses one whole 6-oz can of tomato paste. 1 tablespoons of the tomato paste is used inside the meatloaf and the remaining tomato paste is used to create the sauce on top.
- Using tomato paste, instead of ketchup, gives you a thicker sauce. BBQ sauce can also be used as a meatloaf topping.
Nutrition
Serving: 1, Calories: 518kcal, Carbohydrates: 18g, Protein: 45g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 700mg, Fiber: 1g, Sugar: 3g