Q1: What is the absolute secret to a moist meatloaf?

The number one secret to a moist meatloaf is adding a "panade" and plenty of moisture from vegetables. A panade is a mixture of a starch (like the bread crumbs in this recipe) and a liquid (the egg and vegetable juices). This keeps the meat proteins tender. The finely puréed vegetables in this recipe are also a brilliant trick, as they release their moisture directly into the meat as it cooks, keeping it incredibly juicy.

Q2: Why did my meatloaf fall apart when I sliced it?

A meatloaf that falls apart is usually caused by one of two things. First, it may not have enough binder. This recipe has both an egg and breadcrumbs, which should be sufficient. Second, and most commonly, it was likely not allowed to rest for at least 10 minutes after coming out of the oven. This resting period is crucial for the juices to settle and the loaf to firm up so it can be sliced cleanly.

Q3: What is the best meat to use for meatloaf?

The best meat for a juicy, flavorful meatloaf is one with a decent amount of fat, typically an 80/20 or 85/15 blend . Ground chuck is a perfect, classic choice. Using a very lean ground beef (like 90/10 or ground sirloin) can result in a drier, less flavorful meatloaf.

Q4: Can I make this recipe gluten-free?

Yes, easily! Simply substitute the plain bread crumbs with your favorite gluten-free bread crumbs or an equal amount of finely crushed, gluten-free crackers or even rolled oats. Also, be sure to use a brand of Worcestershire sauce that is certified gluten-free.

Q5: Do I have to shape the meatloaf into a freeform loaf? Can I use a loaf pan?

You can absolutely use a standard loaf pan. A freeform loaf, baked on a baking sheet, allows the fat to drain away and results in a nice, caramelized crust all the way around. A meatloaf baked in a loaf pan will be a bit more "steamed" on the sides and the fat will collect in the pan, but it is a very easy way to get a perfectly shaped loaf.

The Best Easy & Juicy Classic Meatloaf Recipe

A recipe for a classic, moist meatloaf packed with finely chopped vegetables for flavor and texture. The base is made with ground chuck, bound with breadcrumbs and an egg, and seasoned with Italian herbs. The vegetables—carrot, celery, onion, bell pepper, and mushrooms—are pulsed in a food processor to ensure they are very fine. The loaf is baked and then coated with a sweet and tangy glaze made from brown sugar, ketchup, Dijon mustard, and Sriracha before finishing in the oven.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes (includes resting time)
Yield: 10 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Meatloaf:
1 medium carrot, coarsely chopped
1 rib celery, coarsely chopped
½ medium onion, coarsely chopped
½ medium red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 large egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
For the Glaze:
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 teaspoon Sriracha sauce, or to taste

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Instructions

Preheat the oven to 325°F (165°C). Line a baking dish with foil and lightly grease it.
Place the carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor. Pulse until the vegetables are very finely chopped, almost pureed.
Transfer the vegetable mixture to a large mixing bowl. Add the ground chuck, Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon until just combined.
Sprinkle in the bread crumbs and gently mix with your fingertips until just incorporated. Do not overmix.
Shape the mixture into a loaf, about 4 inches high by 6 inches across, and place it in the prepared baking pan.
Bake in the preheated oven for 15 minutes.
While the meatloaf is baking, make the glaze. In a small bowl, stir together the brown sugar, ketchup, Dijon mustard, and Sriracha until the sugar has dissolved.
Remove the meatloaf from the oven and spoon the glaze over the top, spreading it down the sides.
Return the meatloaf to the oven and bake for an additional 45 to 75 minutes, until an instant-read thermometer inserted into the center reads at least 160°F (70°C).
Let the meatloaf rest for about 10 minutes before slicing and serving.

Notes

Using a food processor to finely chop the vegetables helps them to blend seamlessly into the meatloaf, adding moisture and flavor.
It is important not to overmix the meat mixture, as this can result in a dense, tough meatloaf.
The baking time can vary significantly depending on the shape and thickness of your loaf, so using an instant-read thermometer is the best way to check for doneness.

Nutrition

Serving Size: 1 slice
Calories: 350-420
Sugar: 8-12 g
Sodium: 700-900 mg
Fat: 20-28 g
Saturated Fat: 8-12 g
Trans Fat: 0 g
Carbohydrates: 12-18 g
Fiber: 2-3 g
Protein: 25-30 g
Cholesterol: 100-130 mg

Find it online: https://www.eatswithsoul.com/meatloaf-recipe/