On a Wednesday evening when time is tight but everyone still wants real food, I reach for the Pioneer Woman Meatloaf because it bakes reliably and feeds the family with leftovers that make quick lunches.
Why You’ll Love It
This meatloaf is straightforward and forgiving. It browns up with a sweet tangy glaze that kids and adults both like, and it fits into a busy week easily because you can prep it fast and let the oven do the work.
Serves 6
Prep Time: 20 minutes |
Cook Time: 70 minutes |
Total Time: 90 minutes
Ingredients
- 2 pounds ground beef (80 20)
- 1 cup plain breadcrumbs or crushed Ritz crackers
- 1 large onion finely chopped (about 1 cup)
- 1 egg large, beaten
- 1 2/3 cups milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup ketchup divided
- 1/4 cup brown sugar packed
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350 F and line a baking sheet or a shallow roasting pan with foil for easier cleanup.
- In a large bowl combine breadcrumbs and milk and let sit for 2 minutes so the crumbs absorb the milk.
- Add the ground beef, chopped onion, beaten egg, Worcestershire, salt, pepper, and garlic powder, then mix gently with your hands or a fork until just combined, do not overmix.
- Shape the mixture into a loaf about 9 by 5 inches and place it on the prepared pan.
- In a small bowl whisk together 1/2 cup ketchup, brown sugar, and Dijon if using, spread half of this glaze over the top of the loaf.
- Bake the meatloaf for 45 minutes, then remove from oven and spoon remaining glaze over the top.
- Return to the oven and bake another 20 to 25 minutes until an instant read thermometer reads 160 F in the center.
- Let the loaf rest 10 minutes before slicing, garnish with chopped parsley and serve with mashed potatoes and vegetables.
Recipe Variations
- Turkey and Herb: Use ground turkey instead of beef, add 1 teaspoon dried oregano and reduce cooking time slightly, watch for dryness.
- Bacon Topped: Wrap the loaf with 6 to 8 bacon slices before the first bake for added smokiness and crisp texture.
- Spicy Glaze: Stir 1 to 2 teaspoons sriracha into the glaze for heat that balances the brown sugar.
- Gluten Free: Substitute gluten free breadcrumbs and serve with GF sides to make the dish fully gluten free.
Make Ahead: You can mix the meatloaf up to 24 hours ahead, shape it and keep it covered in the fridge, or prepare the glaze up to 3 days ahead and refrigerate. If shaped and refrigerated, add 5 to 10 extra minutes to the cooking time from cold.
Frequently Asked Questions
Can I use ground pork or a mix of meats for this recipe
Yes you can substitute ground pork or use a mix of beef and pork, keep total weight the same and adjust seasoning as needed
How do I prevent the meatloaf from being dry
Do not overmix and include some milk soaked breadcrumbs which help retain moisture, also avoid overbaking and remove at 160 F internal temperature
Can I freeze the meatloaf
Yes bake fully then cool, slice or freeze whole wrapped well for up to 3 months, thaw overnight in the fridge before reheating
Pioneer Woman Meatloaf
This meatloaf is straightforward and forgiving. It browns up with a sweet tangy glaze that kids and adults both like, and it fits into a busy week easily because you can prep it fast and let the oven do the work.
Ingredients
- 2 pounds ground beef (80 20)
- 1 cup plain breadcrumbs or crushed Ritz crackers
- 1 large onion finely chopped (about 1 cup)
- 1 egg large, beaten
- 1 2/3 cups milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup ketchup divided
- 1/4 cup brown sugar packed
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350 F and line a baking sheet or a shallow roasting pan with foil for easier cleanup.
- In a large bowl combine breadcrumbs and milk and let sit for 2 minutes so the crumbs absorb the milk.
- Add the ground beef, chopped onion, beaten egg, Worcestershire, salt, pepper, and garlic powder, then mix gently with your hands or a fork until just combined, do not overmix.
- Shape the mixture into a loaf about 9 by 5 inches and place it on the prepared pan.
- In a small bowl whisk together 1/2 cup ketchup, brown sugar, and Dijon if using, spread half of this glaze over the top of the loaf.
- Bake the meatloaf for 45 minutes, then remove from oven and spoon remaining glaze over the top.
- Return to the oven and bake another 20 to 25 minutes until an instant read thermometer reads 160 F in the center.
- Let the loaf rest 10 minutes before slicing, garnish with chopped parsley and serve with mashed potatoes and vegetables.
Conclusion
This Pioneer Woman Meatloaf is a dependable weeknight solution that gives you good flavor with minimal fuss. The glaze seals in familiar sweet tang, and the recipe adapts well to swaps and make ahead plans, so you can cook once and feed your family for a few meals with confidence.
