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A well-rounded balanced meatloaf dinner presented on a white plate with sides.

Classic Balanced Meatloaf Dinner

This classic meatloaf recipe offers a balanced and hearty meal, featuring lean ground beef, a medley of vegetables, and a tangy glaze. It's a comforting dish perfect for a family dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 slices
Calories 350 kcal

Equipment

  • sauté pan
  • large bowl
  • baking dish
  • small bowl
  • instant-read thermometer

Ingredients
  

For the Meatloaf

  • 1.5 lbs lean ground beef
  • 0.5 cup finely diced onion
  • 0.5 cup finely shredded carrots
  • 0.5 cup finely chopped bell pepper (any color)
  • 2 cloves garlic, minced
  • 0.5 cup breadcrumbs
  • 0.25 cup milk
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper

For the Glaze

  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Optional for the Pan (for a complete meal)

  • 2 cups chopped potatoes (small cubes)
  • 1 cup chopped carrots (large chunks)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

Prep the Veggies

  • Preheat your oven to 375°F (190°C). In a sauté pan, heat a drizzle of olive oil over medium heat. Cook the diced onion, shredded carrots, and chopped bell pepper until softened, then stir in the minced garlic for another minute and let cool slightly.

Combine Meatloaf Ingredients

  • In a large bowl, gently combine the ground beef, cooled sautéed vegetables, breadcrumbs, milk, beaten egg, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until just combined to avoid a tough meatloaf.

Form the Loaf

  • Shape the mixture into an oblong loaf and place it in a baking dish. If using, toss potatoes and carrots with olive oil, salt, and pepper, then arrange them around the meatloaf.

Prepare the Glaze

  • In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard.

Bake

  • Bake the meatloaf (and vegetables, if included) for 30 minutes.

Glaze and Finish

  • Remove the dish, spoon half of the glaze over the meatloaf, and return to the oven. Continue baking for 25-35 minutes until the internal temperature reaches 160°F (71°C), and vegetables are tender.

Rest and Serve

  • Let the cooked meatloaf rest for 10-15 minutes before slicing to ensure it is moist and flavorful.

Notes

For an even juicier meatloaf, soak the breadcrumbs in milk for a few minutes before adding to the mixture. If you prefer a crispier topping, broil the meatloaf for the last few minutes after glazing. Ensure to monitor closely to prevent burning.